Chocolate Brownie Truffles

Chocolate Brownie Truffles


Yield: 24 truffles

Nutrition (1 truffle)

Calories 78;
Protein 2.4 g;
Total Fat 3.6 g;
Saturated Fat 2.0 g;
Trans Fat 0.2 g;
Cholesterol 31 mg;
Carbohydrates 10.8 g;
Dietary Fibre 2.0 g;
Sugar 6.5 g;
Sodium 115 mg;
Vitamin A 35 RE;
Vitamin C 0 mg;
Calcium 12 mg;
Iron 0.8 mg;
1 canblack beans, drained and rinsed540 mL
1 tspvanilla extract5 mL
1/2 tsp sea salt2 mL
1/3 cupbutter, softened75 mL
3/4 cupwhite sugar175 mL
3/4 cupcocoa powder, divided 175 mL

Prep Time: 25 min.
Cook time: 45 min.



  1. Preheat oven to 350º /180ºC.
  2. In a food processor or blender add beans, 2 eggs and vanilla, pulse several times until beans are broken up. Add 1/2 cup of cocoa powder blend until smooth and no lumps remain.
  3. In a large bowl, cream the butter, sugar and salt. Add remaining egg and mix well.  Add bean mixture. Stir until well incorporated.
  4. Grease an 8×8 square baking dish. Pour in batter, tapping lightly to remove any bubbles. Bake for 35-45 minutes, or until toothpick inserted into center of brownie comes out clean.
  5. Allow brownie to cool to room temperature. In a large bowl add brownie and crumble. Chill for 1 hour.
  6. Line a cookie sheet with parchment paper. Once brownie crumble is firm, remove from fridge and form into 1 inch balls, place on cookie sheet and chill for 15 minutes.
  7. In a large bowl add remaining ¼ cup of cocoa powder. One at a time roll chilled truffles in cocoa powder, tapping off any excess. Serve on a platter or store in an airtight container, separating the layers with parchment.