These truffles might look familiar. (They’re kind of like doppelgangers to these.) But these are different. They require only three ingredients and have a great doughy chocolate center. They’re perfect for Valentine’s Day!
I first made these truffles around New Year’s and loved them. I had wanted to make Hungry Girl’s brownies for a while and finally took the plunge. They call for just two ingredients and couldn’t be easier to make. The brownies were good but I had a feeling that making them into truffles would make them “sell” better with my family. I was right. I love transforming brownies and cookies into truffles (trufflizing?)- they’re delicious, and that perfect combination of impressive to others while super easy to make.
I bought the sprinkles while on vacation in December and waited to use them until last week when I made those peanut butter truffles. I love sprinkles. They jazz up desserts, and help us get into the holiday spirit. They elicit smiles.
These truffles are healthier than most because their brownie base uses pumpkin instead of fat (oil/cream cheese/butter/shortening etc.) However, they aren’t short on flavor! The main flavor that you’ll taste is the chocolate coating. I have a newfound appreciation for semisweet chocolate chips. Even relatively cheap brands like Nestle melt so beautifully (just make sure that your bowl doesn’t have moisture in it before microwaving.) Even though these are healthy, I didn’t want to title them as such because I think people tend to shy away from desserts labeled as healthy for fear that they’ll be less good than others. Not these. These are hands down excellent. They have a fudgy yet light center enrobed in chocolate. None of the people who tried one (and there were several) could tell that they were healthier than most or contained pumpkin at all! It’ll be our little secret 🙂
Three Ingredient* Chocolate Truffles
Brownies from Hungry Girl via Redbook
15 oz can pure pumpkin
1 box devil’s food cake mix
Chocolate for melting (I used ~14 oz semisweet chocolate: a mix of chips and baking chocolate)
- Preheat the oven to 400°F.
- Mix the pumpkin with the cake mix. The batter will be thick, but that’s OK!
- In a 9 x 13-in. pan lined with parchment paper or sprayed with nonstick spray bake for 18-25 minutes.
- When the brownies are cool, break them up and roll the pieces into balls. Refrigerate for 20 minutes.
- Melt the chocolate (I microwaved.) Dip the brownie balls into the chocolate. Set on a baking sheet lined with parchment paper. Place the truffles on the baking sheet and apply sprinkles if using. Refrigerate until set. Enjoy!
*sprinkles recommended but optional 🙂