3 Recipes: Chocolate Brownies, Ganache and Truffles
The start of every New Year in our household involves a stocked fridge because of left-overs. Usually we have containers still filled with native desserts that we prepped and were given to us by relatives and family friends.
This year, my sister tried baking using our turbo broiler since we do not have a regular oven. It turned out okay for a first attempt of the chocolate brownie recipe we found online. But we’ll definitely try it again once we have a real oven in the house.
Here are the recipes…
 Chocolate Brownies
(modified from Nigella Lawson‘s triple chocolate brownie recipe)
3 sticks plus 2 tablespoons unsalted butter
8 oz dark chocolate
4 oz cocoa powder
1 1/2 cups sugar
1 tablespoon vanilla extract
1 tablespoon instant coffee
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
Chocolate chips, chopped walnuts, chopped cashews
Preheat the oven to 350 degrees F. Prepare 2 8X8 inch baking pan by lining it with aluminum foil.
Using a large heavy pan (we used stainless steel sauce pan) melt the butter and dark chocolate together over a low heat. Turn off flame once the butter and chocolate have melted. In a separate bowl, use a whisk to beat the eggs together with the sugar and vanilla extract. Add the coffee.
Cool the butter/chocolate mixture a little, then add the egg and sugar mixture and mix well. Fold in the flour and salt. *Optional: stir in the chocolate chips or nuts.
Mix well to combine. Pour over baking pan lined with foil.
Bake for about 20 to 25 minutes. The brownies should still look gooey and undercooked upon removing from the oven if you want them to be moist and fudgy later on. Otherwise they would be a bit cakey and dry if overdone.
Cool completely then remove foil and slice. Top with ganache, extra nuts or drizzle with melted white chocolate
mixing the ganache
 Chocolate Ganache
250g dark chocolate, finely chopped
100g cocoa powder
200ml heavy cream
3 tablespoons unsalted butter
In a large mixing bowl, combine chopped chocolate and cocoa powder.
In a heavy saucepan, heat cream and butter over medium heat. Do not allow it to boil.
Pour hot cream over chocolate, let stand for 1 minute. Stir to combine.
Use warm ganache to spread over cooled brownies.
 Chocolate Truffles
Left-over ganache can be cooled in the refrigerator (about 3 hours) and used to make chocolate truffles.
Simply roll out small balls of the ganache , and dip them in cocoa powder. Refrigerate immediately.
Truffles can also be dipped in chopped nuts, sprinkles, or confectioner’s sugar.