Truffle Brownie Torte for Two
This is a fancy take on everyones favorite tray bake, brownies! Easy preparation with a spectacular presentation. Decedent Brownies are topped with dark chocolate truffles with an assortment of toppings. I used pecans, pistachios, toasted coconut, chocolate covered espresso bean pieces, chocolate sprinkles, cocoa powder, and powdered sugar to top my truffles but you can use any of your valentines favorites. Show your valentines you love them by not only making homemade truffles but using them to top a fudgy homemade brownie. A slice of this torte is sure to impress!
Maybe calling this torte a dessert for 2 is a stretch. It probably is more like 4 large servings but it is a petite size so, hey, why not make it for just two people? You can also bake this in a 8 inch cake pan for a larger thinner brownie. Make sure your brownie has cooled completely before adding the truffles on top. Otherwise you will have melted truffles. Although it would be just as delicious it won't look as pretty.
I use this cocoa powder for a extra dark color and rich flavor. I also like my brownies extra fudgy. If you prefer a more cake like brownie bake for 5 or so minute more. If you or your valentine have a favorite flavor combinations you can always simplify the dessert and use one topping to roll the truffles in. You can also substitute white or milk chocolate in the truffle recipe if you prefer. Use a sharp warm knife to cut through the torte. If you are worried about getting a clean slice remove the truffles, cut the brownie, and then top the slice with a truffle or two.
Truffle Brownie Torte
Small Batch Chocolate Truffles (roughly 20 1 inch truffles)
9 ounces dark chocolate
1/2 cup heavy cream
2 tablespoons brandy or rum (optional)
various items for rolling; chopped nuts, toasted coconut, cocoa powder, powdered sugar
1 stick unsalted butter
1 1/4 cup granulated sugar
2 large eggs
3/4 cup dutch processed cocoa powder
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla bean paste
1/2 cup all purpose flour
1/2 cup chocolate chips
*More melted chocolate for drizzling
Roughly chop the chocolate and pour into a medium sized bowl. In a microwave safe measuring cup, heat cream in the microwave for 30- 45 seconds until it just begins to bubble.
Then, pour the warm cream over chocolate and let sit for 1-2 minute until it begins to melt. Mix the together until combine and then mix in brandy or rum. If you chocolate does completely melt after pouring in the warm cream. you can place it in the microwave at 5 second intervals until it is completely melted.
Place the ganache in the fridge and let chill for at least an hour.
Remove the chilled ganache and using a hand or stand mixer using the paddle attachment beat until it just begins to lighten. (if you mix it too much it will get hard and crumbly) Scoop out tablespoons of the mixture and roll into a ball. If you find the mixture is sticking to your hands you can wet them slightly to keep it from sticking.
Then, roll the truffles gently in the toppings of your choice.
Preheat the oven to 350 degrees and butter a 6 inch cake pan.
In a small saucepan over low heat, melt the butter and sugar together until the butter is completely melted and the sugar begins to dissolve, about 2 minutes. (do not boil)
Remove from the heat and sit to cool slightly. Meanwhile, in a medium bowl stir together cocoa, flour, baking powder, espresso powder and salt.
Once the butter mixture has cooled, mix in the vanilla and egg until just combined. Then add the mixture to the dry ingredients. Once the batter comes together mix in the chocolate chips.
Pour batter into the prepared pan and bake for 30-35 minutes. The middle should still be slightly wiggly. Then, move to a wire rack to cool.
Once they have cooled top with truffles. Serve by the slice. You can also serve with whipped cream or ice cream.