A sweet treat with a secret ingredient
Whip up these flourless and gluten-free chocolate truffles for a delicious snack. Created by Ontario Bean Growers, you’d never know the secret ingredient is black beans.
Chocolate Brownie Truffles
Prep time: 25 minutes
Cook time: 45 minutes
Makes: 24 truffles
- 1 can (540 mL) black beans, drained and rinsed• 3 eggs• 1 tsp (5 mL) vanilla extract• 1/2 tsp (2 mL) sea salt• 1/3 cup (75 mL) butter, softened• 3/4 cup (175 mL) white sugar• 3/4 cup (175 mL) cocoa powder, divided
- Preheat oven to 350º (180ºC).
- In a food processor or blender, add beans, 2 eggs and vanilla. Pulse several times until beans are broken up. Add 1/2 cup of cocoa powder and blend until smooth and no lumps remain.
- In a large bowl, cream the butter, sugar and salt. Add remaining egg and mix well. Add bean mixture. Stir until well incorporated.
- Grease an 8×8-inch square baking dish. Pour in batter, tapping lightly to remove any bubbles. Bake for 35 to 45 minutes, or until toothpick inserted into centre of brownie comes out clean.
- Allow brownie to cool to room temperature. In a large bowl add brownie and crumble. Chill for 1 hour.
- Line a cookie sheet with parchment paper. Once brownie crumble is firm, remove from fridge and form into 1-inch balls. Place on cookie sheet and chill for 15 minutes.
- In a large bowl, add remaining 1/4 cup of cocoa powder. One at a time, roll chilled truffles in cocoa powder, tapping off any excess. Serve on a platter or store in an airtight container, separating the layers with parchment.
Courtesy: News Canada