Feb 8, 2013

Low-Fat Brownie Truffles

Valentine's Day is not my favourite holiday.  Christmas has always, always, held that title in my book.  But Valentine's Day has never even been close.  Mostly because I was single for the VAST majority of my life. :/  Now that I'm married, it's more tolerable.  At least I have a reason to celebrate it!

The best part of Valentine's Day is that I can eat chocolate, with a minimal amount of guilt.  Justification is bliss.

So to chocolate making I went.

Low-Fat Brownie Truffles
1 brownie mix box (I used Betty Crocker Fudge Brownies....so the amount of water/flax/applesauce is based off of that recipe)
2 tablespoons milled flax seed
6 tablespoons water
2/3 cup unsweetened natural applesauce
1/4 cup water
4 oz fat-free cream cheese, softened
1.5 cup semisweet chocolate chips, melted

1.  Mix the flax seed and 6 tablespoons of water together.
2.  Combine the brownie mix, flax mix, applesauce and water together.
3.  Bake brownies in a 9" x 13" according to box directions. Do NOT overbake, as they will get too hard to form truffles.
4.  Let the brownies cool completely.
5.  Once cooled, scoop the brownies into a bowl and mix with the softened cream cheese.
6.  Stir until thoroughly combined.
7.  Line a cookie sheet with wax paper.
8.  Scoop out 24 equal amounts of brownie and cream cheese mixture.  I used a cookie scoop so they were all uniform in size and shape.
9.  Lay them out on the wax paper cookie sheet.
10.  Place them in the freezer for about 30 minutes so they harden.
11.  After the 30 minutes, melt the chocolate chips in a medium-sized microwavable bowl.  
12.  On a fork, place your truffle ball into the melted chocolate and thoroughly coat.
13.  Once coated, top with sprinkles. *optional - I did some with, and some without*
14.  Store in the freezer, and remove a few minutes before serving.
Happy Valentine's Day!!



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