After making some adorable Conversation Heart Brownies (see below), I was left with about a half a pan of scraps from the heart cutouts. As much as I wanted to just eat every bit, I figured that would be a bad idea… I thought to myself, “Self, there HAS to be something yummy you can make with the rest of this chocolate goodness!” I recalled some delicious Oreo truffles a coworker brought into a holiday potluck, and it was like a light bulb over my head. I remember her telling me that all she added was cream cheese, which I just happened to have in my fridge. Dipped in white chocolate and decorated with some Valentine’s Day sprinkles I bought on sale last year (I KNEW I would find a reason to use them!), my Brownie Cheesecake Truffles were born.
Note: The recipe below is for a full pan of brownies in case one isn’t making cutouts. If you want to make this recipe with the leftovers from cutouts of my Conversation Heart Brownies (or your own shapes), you’ll need to halve the ingredients listed and use about a half pan of brownies.
Here are the brownies I made… (See how I made them here)
… and the leftovers from my cutouts. It doesn’t look like it, but what was left was about half of a pan. I just couldn’t waste it!
Thrown them in a food processor or blender, and process until the brownies are crumbly like little pebbles. You could also probably use a potato masher :)
In a stand mixer or medium bowl, give your softened cream cheese a quick stir until smooth.
Blend in your brownie “pebbles” just until everything comes together. I like mine with a few little chunks of brownie here and there.
Using a mini cookie scoop or small spoon, scoop out little balls of your batter onto a foil or parchment lined cookie sheet. They’ll be a little raggedy and for now – that’s ok.
Roll each ball a few times in your hand to get them smooth. They’ll be soft, so don’t handle them too much. Cover your tray with plastic wrap and refrigerate or freeze until hard, about 30 minutes.
In the meantime, melt your choice of chocolate coating. I had some white chocolate leftover from some dipped pretzels I made for Christmas, so I decided to go with that. The creamy flavor turned out to be the perfect combo with the chocolatey inside.
To melt for dipping, I just go with the microwave. Break or chop the chocolate into small pieces (or use chips) and microwave at half power for 1 minute and stir. Chocolate tends to hold it’s shape until stirred, so don’t worry if it looks like nothing is happening at first. Continue to microwave in 30 second intervals, stirring in between, until everything smooths out.
If the melted chocolate is too thick for dipping (as in the photo here), add a teaspoon or so of coconut or vegetable oil to help thin it out. When you lift up your spoon, you want the ribbons of chocolate to quickly disappear into the rest, but not drip or appear watery. I used a tsp. of coconut oil for each 4 oz. of chocolate.
Also, be sure to have ready any decorations you plan to use. The chocolate coating cools quickly on the cold truffle balls, so you’ll have to work quickly with your toppings.
For dipping you’ll need two forks and a spoon. Place one of your cheesecake balls onto a fork and use a spoon to cover it with melted chocolate. Don’t worry too much about the bottom. Tap the side of the bowl with the fork and scrape any chocolate from underneath the fork so you don’t drip.
Transfer to a wire rack over a cookie sheet (to catch any drips) and use the clean fork to gently push the truffle off onto the rack. You’ll want to immediately add any decoration (like this adorable heart sprinkle!), as the chocolate cools fast.
Instead of a single heart, your could use colored sugar. Or, you could drizzle with more melted chocolate, perhaps dark? Yum…
Aren’t they sweet? So yummy, too!
Once the chocolate coating has hardened (refrigerate, if needed), use a spatula to carefully scrape the bottoms of the truffles up from the rack. These should be fine for a little while at room temperature to serve or gift to someone, but for long term storage keep in an airtight in the refrigerator.
These would be really cute to serve at a party.
To gift, put them in mini cupcake papers and place in a treat box to give as a sweet Valentine’s Day gift.
I bought this necklace box as a pack of three different sizes from the Dollar Tree! The truffles fit perfectly :) You could even recyle one of yours.
Or just a plate for yourself!
NOM NOM NOM, I’m the truffle monster…
(Sorry, I’m a little giddy from the chocolate!)
Brownie Cheesecake Truffles
Make these delicious sweets for your sweetie on Valentine's Day. A great way to transform regular brownies into something spectacular!
**Special Note - If you are making these with leftovers from cutout brownies (about half a pan), use half of each ingredient listed below.
For the Truffles
1 pan of your favorite brownies, cooked fudge style (see note)
16 oz. (2 packages) cream cheese, softened
16 oz. chocolate, bars chopped or chips, your choice of flavor
1-2 tsp. vegetable or coconut oil (optional, see note)
sprinkles or other decoration (optional)
Break the brownie into chunks and mix in food processor until it looks like small pebbles. You could also use a potato masher.
Mix the softened cream cheese in a stand mixer or medium bowl until smooth. Add in the brownie "pebbles" and mix until just blended. I like a few brownie chunks here and there.
Using a mini cookie scoop or small spoon, scoop truffle batter onto a parchment or foil lined cookie sheet. Don't worry if they look a little shaggy - you'll fix that in a moment.
Once all the truffles are scooped, gently roll each into a ball. They are soft, so it shouldn't take much rolling. Cover with plastic wrap and allow to harden in the fridge or freezer, about 30 minutes.
In the meantime, melt your chocolate at half power in the microwave until melted, stirring at 30 second intervals. I melted my chocolate half a batch at a time for ease of melting. Also get all your decorations handy. The chocolate coating cools fast so you'll need to be ready to decorate each one as soon as you dip.
Place a truffle on a fork and use a spoon to scoop coat it with chocolate. Don't worry too much about the bottoms. Gently tap the fork on the side of the chocolate dish to allow any excess chocolate to drip off, and scrap the fork on the edge if needed to prevent drips. Transfer to a wire rack over a cookie sheet and use a clean fork to push the truffle off the dipping fork and onto the rack. Immediately top with your decoration.
Once chocolate has hardened (refrigerate, if desired), use a spatula to gently scrape the truffles off of the rack. Store covered in the refrigerator until ready to serve.
You may need a little vegetable or coconut oil to help the chocolate be the proper dipping consistency. When a spoon is lifted from the melted chocolate, the ribbons should disappear into the rest of the chocolate, but not drip or appear watery.