Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16 truffles
Measurements:
(Recipe in grams below!)
Coating
1 & 1/2 semi-sweet chocolate chips
pink food coloring
Brownie Batter Filling
1/4 cup butter
1/2 cup granulated sugar
1 tsp vanilla extract
2 tbsp milk
1/3 cup cocoa powder
1/2 cup All-Purpose flour
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Coating
1 & 1/2 semi-sweet chocolate chips
pink food coloring
Brownie Batter Filling
56 grams butter
100 grams granulated sugar
1 tsp vanilla extract
30 grams milk
40 grams cocoa powder
60 grams All-Purpose flour
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (3 tbsp)
medium cookie scooper (2 tbsp)
circular cup/cookie cutter (optional)
Instructions:
Step 1: Make the Brownie Batter Filling
In a medium bowl, beat the butter and granulated sugar until smooth and creamy. Mix in the vanilla extract and milk until combined.
Add the flour and cocoa powder, folding until a thick, edible brownie batter forms. Set aside.
Step 2: Melt & Color the Chocolate
Add the semi-sweet chocolate chips to a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until fully smooth. Mix in pink food coloring until your desired shade is reached.
Step 3: Coat the Heart Molds
Spoon 1–2 tablespoons of melted chocolate into each heart mold. Use the back of a spoon to spread the chocolate evenly along the bottom and sides.
Place the molds in the refrigerator to chill for 15–30 minutes, or until the chocolate is fully set. Reserve the remaining melted chocolate for later.
Step 4: Fill the Truffles
Once the chocolate shells are firm, add about 2 tablespoons of brownie batter filling to each mold, gently pressing it in.
Step 5: Seal & Chill
Reheat the reserved chocolate until smooth. Spoon about 1 tablespoon of chocolate over each truffle to fully seal the filling.
Return the molds to the refrigerator and chill for 30 minutes, or until completely set.
Step 6: Finish & Store
Carefully remove the truffles from the molds and decorate with your favorite toppings if desired. Enjoy immediately, or store in an airtight container in the refrigerator for up to 8 days.
