If you follow my blog, you know I have made cake balls before. But I was wanting some super chocolaty Nutella ones when it dawned on me to make them with brownies instead of cake and Nutella in lieu of frosting. I improvised the recipe and they turned out amazing, much better than cake balls if you ask me. The sea salt is the key - it just brings out the sweetness so much more.
-Brownies (either from scratch or a box - I used Ghirardelli Triple Chocolate Brownies)
-Molding Dark Chocolate
It took me a few hours to make and yields around 24 Brownie Balls.
Bake the brownies and let them cool completely. I cut mine into pieces so it would cool faster.
Crumble brownies into the smallest pieces you can. They don't crumble as easy as cake does, so do your best to break it up.
Mix in Nutella. I ended up adding around 4-5 Tablespoons. My brownies were really moist and didn't need a ton of Nutella mixed in.
Mix Nutella into crumbled Brownie with your hands until it is well combined.
Roll into 1" balls.
Melt molding chocolate in a double boiler or two pots like I did. Make sure you stir the chocolate periodically. This helps it the chocolate on the bottom from burning and keeps the chocolate smooth.
Once the chocolate is smooth and creamy, dip each ball in with a spoon and roll it to get an even coating. Place on cookie sheet/plate to cool.
While the chocolate coating is still hot on each ball, sprinkle coco powder and sea salt on top. I did this one by one after I dipped each ball before the chocolate cooled. That way the coco and salt stay on and dry into the chocolate.
Refrigerate for at least an hour. Make sure you take them out about at least an hour before you want to eat them, so the chocolate coating softens just a little.
Eat, Enjoy and Be Merry!