Ingredients:

  • 115 g (4 oz or 1 stick) Unsalted Butter, plus extra for greasing
  • 170 g (6 oz) High-quality Dark Chocolate (60–70% cacao), roughly chopped
  • 200 g (1 cup) Granulated Sugar
  • 100 g (½ cup, packed) Light Brown Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 60 g (½ cup) All-Purpose Flour (plain flour), sifted
  • 30 g (¼ cup) Unsweetened Cocoa Powder (preferably Dutch-process), sifted
  • ½ tsp (2.5 g) Fine Sea Salt (for batter)
  • 60 g (4 tbsp) Full-fat Cream Cheese, softened
  • 30 ml (2 tbsp) Sweetened Condensed Milk (or 1 tsp strong espresso, cooled)
  • 340 g (12 oz) Semisweet or Dark Chocolate Melts (for coating)
  • 1 tsp (5 ml) Neutral Oil (like coconut or vegetable oil) or Food-Grade Cocoa Butter
  • Flaky Sea Salt, Sprinkles, or extra Cocoa Powder (for garnishing)

Instructions:

  1. Prep: Preheat oven to 175°C (350°F). Grease and line the 9x9 inch pan with parchment paper, leaving two sides as overhang.
  2. Melt Chocolate & Butter: Combine the chopped dark chocolate and butter in a heatproof bowl set over a simmering saucepan (double boiler) or microwave in 30-second intervals until smooth. Remove from heat.
  3. Add Sugars: Whisk the granulated and brown sugars into the melted chocolate mixture until combined.
  4. Emulsify: Whisk in the eggs one at a time until the mixture is glossy and smooth. Stir in the vanilla extract.
  5. Fold Dry: Gently fold in the sifted flour, cocoa powder, and salt just until no streaks of dry ingredients remain. Do not overmix.
  6. Bake: Pour batter into the prepared pan. Bake for 28–32 minutes. A toothpick inserted should come out with moist, fudgy crumbs attached (not completely clean).
  7. Cool Completely: Remove from oven and allow the brownie to cool completely in the pan, then transfer to the refrigerator for 45 minutes to firm up.
  8. Crumble: Once chilled, crumble the brownie thoroughly into a large mixing bowl. It should be fine and consistent, with no large lumps.
  9. Prepare Binder: In a small bowl, whisk together the softened cream cheese and condensed milk until smooth.
  10. Form Dough: Add the binder mixture to the crumbled brownies. Use your hands or a rubber spatula to mix thoroughly until a thick, moist 'dough' forms that holds together when squeezed.
  11. Scoop: Using the small cookie scoop, portion the mixture onto the parchment-lined baking sheet.
  12. Roll and Chill (Crucial Step): Roll each portion tightly between your palms until perfectly round. Return the rolled truffles to the refrigerator for at least 45 minutes (or 20 minutes in the freezer). They must be completely firm before dipping.
  13. Melt Coating Chocolate: Place the coating chocolate melts in a microwave-safe bowl. Add the neutral oil. Microwave in 30-second bursts, stirring until smooth and fluid.
  14. Dip: Using a fork or dipping tool, carefully drop one truffle into the melted chocolate. Turn to coat fully. Tap the tool gently on the side of the bowl to shake off excess chocolate.
  15. Garnish: Immediately place the dipped truffle back on the parchment paper and sprinkle with your chosen garnish before the chocolate sets.
  16. Set: Allow truffles to set at room temperature or chill briefly if your kitchen is warm. Store in an airtight container.