Choc mint-flavoured brownie truffles served in the shape of a wreath – meet your new favourite Christmas treat.
230g unsalted butter, chopped
230g dark chocolate (70% cocoa), chopped
1 tsp vanilla essence
1/2 tsp salt
215g (1 cup) caster sugar
160g (1 cup) brown sugar
150g (1 cup) plain flour
1 1/2 tbsp peppermint extract or essence
100g milk chocolate, finely chopped
Green, yellow and white sprinkles
7 Method Steps
Step 1Preheat oven to 160C/140C fan forced. Grease and line a 4cm-deep, 18cm x 28cm slice pan with baking paper, extending paper 2cm over all sides.
Step 2Place the butter
(230g unsalted butter, chopped) and dark chocolate
(230g dark chocolate (70% cocoa), chopped) in a microwave-safe bowl. Microwave on HIGH for 2 minutes, stirring every 30 seconds, or until smooth.
Step 3Whisk the eggs
(4 eggs), vanilla
(1 tsp vanilla essence), salt
(1/2 tsp salt), caster sugar
(215g (1 cup) caster sugar) and brown sugar
(160g (1 cup) brown sugar) together in a large bowl until well combined. Add the chocolate mixture and flour
(150g (1 cup) plain flour) and whisk until smooth. Pour into the prepared pan. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Transfer brownie to a wire rack to cool completely.
Step 4Break half the brownie into 4cm chunks and place in a food processor. Add 3 tsp of the peppermint extract
(1 1/2 tbsp peppermint extract or essence). Process until coarse crumbs form. Transfer to a medium bowl. Repeat with remaining brownie and peppermint extract.
Step 5Using a small ice cream scoop, portion out mixture and roll into 3cm balls (you may need to gently squeeze the brownie to compress). Place on a baking paper-lined tray.
Step 6Place the milk chocolate in a small microwave-safe bowl. Microwave on HIGH for 1 minute, stirring halfway through, or until melted. Transfer to a piping bag and snip off the corner. Pipe chocolate onto each truffle, allowing chocolate to drizzle down the sides. Top with sprinkles
(Green, yellow and white sprinkles). Store in a single layer in an airtight container and keep chilled until ready to serve.
Step 7To serve, arrange truffles into a wreath shape on a serving platter and decorate with more green sprinkles. Using a 50cm thick wired ribbon, tie ribbon into a bow and place on platter.
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