Dark chocolate and raspberry truffle brownie bites
Prep Time
Cooking Mode
6 oz Dark chocolate, coarsely chopped
½ cup Unsalted butter, diced
2 Eggs, at room temperature
⅓ cup Sugar
1 tsp Vanilla
¼ tsp Salt
½ cup Unbleached all-purpose flour
12 Célébration raspberry truffle butter cookies, quartered
24 Fresh raspberries
6 oz Dark chocolate, coarsely chopped
½ cup Unsalted butter, diced
2 Eggs, at room temperature
⅓ cup Sugar
1 tsp Vanilla
¼ tsp Salt
½ cup Unbleached all-purpose flour
12 Célébration raspberry truffle butter cookies, quartered
24 Fresh raspberries
Directions
1With the rack in the middle position, preheat the oven to 350°F (180°C). Butter 24 non-stick mini muffin cups.
2In a bowl set over a pot of simmering water, or in the microwave oven, melt the chocolate and butter. Let cool.
3In another bowl, whisk together the eggs, sugar, vanilla and salt until smooth. Add the cooled chocolate mixture. Add the flour and mix until combined.
4Place a piece of cookie at the bottom of each muffin cup. Cover with the brownie mixture (see note). Top with a raspberry and insert the tip of a cookie piece into each brownie.
5Bake for 15 to 18 minutes or until a toothpick inserted in the centre of a brownie comes out with a few crumbs attached and not completely clean.
6Let cool on a wire rack. Unmould. Serve warm or cold.
7This recipe is courtesy of Célébration by Leclerc
Tips
1
Using a pastry bag to pipe the brownie mixture into the muffin cups can make the job a little easier.
Disclaimer
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Personal Note
Personal Note