Recipe: Appetizing Fudge Brownies with White Chocolate Truffle Cream

Fudge Brownies with White Chocolate Truffle Cream. Great recipe for Fudge Brownies with White Chocolate Truffle Cream. This is my fudge brownie recipe dressed up for sprpng with a light not to sweet white truffle cream for a great contrast of moist fudgy brownies with a light creamy topping! Put the brownies in a stand mixer/bowl and break the brownie pieces up.

Each layer itself is not hard to make, but the final look is very impressive and makes everyone say WOW. Let them cool completely before rolling the brownies (use a melon baller or small ice cream scooper for perfect rounds). Frost with Chocolate Truffle Icing (see below). You can cook Fudge Brownies with White Chocolate Truffle Cream using 15 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Fudge Brownies with White Chocolate Truffle Cream

1. Prepare of ZFOR Brownies.
2. You need 8 ounces of butter.
3. It's 4 ounces of unsweetened chocolate.
4. You need 4 of large eggs.
5. Prepare 2 cups of granulated sugar.
6. Prepare 1 teaspoon of vanilla extract.
7. It's 1/4 teaspoon of salt.
8. It's 1 cup of all purpose flour.
9. You need of For White Chocolate Truffle Cream.
10. You need 2 cups of heavy whipping cream.
11. You need 20 ounces of Lindor white truffles, unwrapped.
12. Prepare 1 1/2 teaspoons of vanilla.
13. It's 1/4 teaspoon of salt.
14. Prepare of For Garnishl.
15. It's as needed of sprinkles.

Brownies freeze great for up to two months. For Chocolate Truffle Icing: Place chocolate in a small mixing bowl. In a medium saucepan, bring cream just to the point of boiling. Pour cream over chocolate and stir until smooth.

Fudge Brownies with White Chocolate Truffle Cream step by step

1. Start with the White Truffle Cream because it needs to be refrigerated until very cold.
2. Have truffles unwrapped in a large bowl.
3. .
4. Heat cream to a simmer in the microwave or stovetop, pour over truffles, add vanilla p, and salt and stir until smooth. Cool to room temperature, then refrigerate until very cold at least 4 hours or overnight.
5. Make Brownies.
6. Preheat the oven to 350. Spray a 9 by 13 inch pan with bakers spray. Line pan with foil extending over sides for easy removing of brownies.
7. Melt butter and chocolate in the microwave just until melted, stir smooth then cool to room temperature.
8. Beat eggs and sugar until combined, add vanilla and salt.
9. Fold in chocolate until just combined.
10. Fold in flour just until blended do not over mix.
11. Pour into prepared pan and bake 22 to 25 minutes until a toothpick comes put with moist crumbs. Cool in the pan on a rack completely before frosting.
12. Finish White Truffle Cream.
13. Beat cold truffle cream until light, fluffy and it holds its shape.
14. Lift entire brownie from the oan using the foil.
15. Frost brownies.
16. Decorate with sprimkles.
17. Cut into bars, store in the refrigerator.
18. .

Feel free to leave plain or top truffles with sprinkles, drizzled chocolate or extra brownie crumbles. Put the chocolate chips and cream into a microwave safe bowl. Remove the bowl and stir with a whisk or fork until well mixed. Preheat oven according to the directions on the back of the box. Prepare the brownie mix according to the directions on the back of the box.