Who would you give your last Rolo too? With this brownie truffle recipe, you might end up keeping them all to yourself!
• 185g unsalted butter
• 185g dark chocolate (or a mix of milk and dark for a sweeter taste)
• 225g caster sugar
• 3 large eggs
• 90g plain flour
• 50g cocoa powder
• pinch of salt
• ½ tsp vanilla extract
• 40-50 Rolo’s
• To decorate:
• 150g milk chocolate
• 150g white chocolate
• dulce de leche
1. Add butter and chopped chocolate into a heatproof bowl and melt over a pan of simmering water or in the microwave. Leave to cool.
2. In a big bowl beat together the sugar and eggs until it looks creamy in consistency, doubles in size and turns paler in colour.
3. Mix in the cooled chocolate mixture and vanilla extract before sifting over the flour, cocoa powder and salt.
4. Fold until evenly combined making sure not to over mix. Pour into a 11x7-inch baking tray greased with butter and lined with baking paper and bake in a preheated oven at 180ºC for 25 minutes. Leave to cool completely.
5. Once cooled break up the brownie into a food processor (I leave the crust out) and blitz until it forms a ball.
6. Scoop a small amount of mixture onto your hand, around 1 tsp, and flatten it out. Place a Rolo into the centre and roll the mixture around it creating a ball. Place on a baking tray lined with baking paper. Repeat with the remaining mixture.
7. Place the balls in the fridge to firm up.
8. Once firm, coat the balls in the melted milk and white chocolate and decorate with a drizzle of dulce de leche. I heat mine in the microwave for 10 seconds to loosen up the mixture. This makes it easier to drizzle over.
9. Place in the fridge until set. Enjoy :D