• 

Homemade Chocolate Sauce is incredibly easy to make and very much better than the store bought chocolate sauce. Whip up a batch in only 5 minutes and then drizzle it on all your favorite desserts!

Don’t have chocolate sauce at home and need it immediately? Don’t worry, you have landed at the right place. Try this extremely easy 5 minutes chocolate sauce. It is much better than the packaged chocolate sauce. I bet you’ll make them over again!

This is the BEST chocolate sauce recipe I’ve been making over the years. This is the absolute favorite in my repertoire. I came up with it years ago when I was compelled to create a chocolate sauce that was rich, thick, glossy for one of my favourite chocolate cake recipe.

You only need a few ingredients to make this homemade chocolate sauce and it tastes better than any chocolate syrup you can buy at the store. Silky smooth, glossy, not overly sweet, and incredibly chocolatey. This is the chocolate sauce I make each time I need it.

I love my chocolate sauce with chocolate. It makes the sauce richer in taste and texture. Many don’t use chocolate for making chocolate sauce. They make the work done with cocoa powder and cornstarch. To be honest I don’t like using cornstarch in my chocolate sauce.

• 

Here I have used Ossoro’s cocoa powder. You can use any brand of cocoa powder, but make sure to use unsweetened cocoa powder.

I used a bit of butter in my chocolate sauce which tends to give an extra gloss to the chocolate sauce, though adding butter is totally optional. You just need to use a good quality chocolate and cocoa powder. You’ll appreciate the difference in this intensely dark and flavorful chocolate sauce.

Then comes the essence, though you can skip the essence here. I have used Ossoro’s chocolate truffle essence. You can totally skip the essence or use vanilla or chocolate essence.

WHY YOU’LL LOVE THIS CHOCOLATE SAUCE

● Quick and easy
● Ready in 5 minutes
● No preservatives
● So smooth, thick and glossy
● It has chocolate which makes it chocolatey and richer.
● Requires only a handful of pantry items
● No plain flour or cornstarch used
● Better than packaged chocolate syrup

• 

Making homemade chocolate sauce is not only economical but also free from any preservatives. It is ridiculously easy to make at home and takes only few minutes of your time. It is also convenient for you that you don’t need to go to the store to buy the sauce when you need it, you could have already made some and be enjoying it. That’s how quick and easy this homemade chocolate sauce recipe is. Are you buying the chocolate sauce/syrup from store? Stop from now on and make your own chocolate sauce.

I have made a small batch of it. But of course you can double the recipe as needed.

I always keep a jar of chocolate sauce on hand to take a simple ice cream or a cake or dessert to the next level and make it an extra special treat. I also gulp a spoonful of the chocolate sauce when I carve something very chocolatey or to kill my sweet tooth carving. My little one is mad after this chocolate sauce.
You’ll find endless uses of it once you make it for yourself.

• 

What Ingredients do I need for this Homemade Chocolate Sauce recipe? LET’S TALK INGREDIENTS. You will need only few ingredients to make this super easy homemade chocolate sauce.
● Sugar – Granulated sugar is used here.
● Chocolate – I’ve used dark chocolate but you can also use milk chocolate.
● Cocoa powder – Ossoro’s unsweetened cocoa powder is used. You can use any brand of cocoa powder, but make sure to use unsweetened cocoa powder.
● Butter – Stir in a tablespoon of butter for an extra touch of richness. It also give a nice gloss to the sauce. Well using butter is optional here.
● Water – Used room temperature water.
● Chocolate truffle essence – Ossoro’s chocolate truffle essence is used in this chocolate sauce recipe. A few drops of this essence does the work.

INGREDIENT SUBSTITUTION
● Granulated sugar can be substituted with brown sugar.
● Use your choice of chocolate like milk chocolate, semisweet chocolate or bittersweet chocolate instead of dark chocolate.
● Ossoro’s chocolate truffle essence can be substituted with vanilla essence or chocolate essence.
● You can use milk instead of water. Use whole milk for extra richness.

VARIATIONS FOR CHOCOLATE SAUCE
● Use milk instead of water for a creamier texture.
● Turn it into mocha chocolate sauce by including a teaspoon of espresso powder or coffee powder.
● Give it a spicy Mexican flair by adding a dash of cayenne pepper or chili powder.
● You can make chocolate sauce with a combination of cocoa powder and cornstarch if you don’t want to use chocolate. Add 2 tsp cornstarch dissolved in bit of water and add. You will need to increase the liquid to 150-200 ml, depends upon the thickness of sauce you want. You can increase the sugar upto ½ cup (100 grams)

• 

I made a simple recipe video of this super easy chocolate sauce recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

HOMEMADE CHOCOLATE SAUCE VIDEO TUTORIAL

WHAT TO USE CHOCOLATE SAUCE FOR?
SOME SERVING SUGGESTION

● Drizzle the chocolate sauce on top of ice cream, cake, brownies, pancakes, waffles, donuts etc.
● Drizzle over pan cakes and waffles.
● Drizzle it over your favourite dessert
● Stir it into milk.
● Use it to make chocolate milkshakes.
● Drizzle it over tea cakes, donuts and brownies
● Layered it in a chocolate trifle.
● Use it as a dip for fruit.
● Spread a layer on top of cream in layer/frosting cakes
● Pour some in whipped cream to make chocolate flavor whipped cream.
● Use as a garnish on top of milkshake, cold coffee or smoothies.

So next time when your kid asks for chocolate milk, simply mix a tablespoon of this homemade sauce with a glass of milk. Voila, delicious chocolate milk is ready.

STORAGE SUGGESTIONS

Store the chocolate sauce in a jar or  container in the refrigerator for up to 2 weeks. Rewarm before serving if required.

• 

Love chocolate sauce? Give this super quick, easy and simple homemade chocolate sauce recipe a try which simply takes only 5 minutes to make. Top this hot chocolate sauce over ice creams or a favourite dessert or even into your milkshake at home. Satisfy your chocolate craving with this chocolate sauce – it’s guaranteed happiness!

SOME CAKE RECIPES YOU MIGHT LIKE TO TRY TO SERVE WITH THIS DECADENT CHOCOLATE SAUCE

● Whole Wheat Chocolate Cake
● Chocolate Sponge Cake
● Vanilla Sponge Cake With Condensed Milk
● Chocolate Chip Bundt Cake
● Moist Orange Cake
● Banana Walnut Cake
● Banana Chocolate Chip Mug Cake
● Chocolate Lava Mug Cake ( OTG version)
● Double Chocolate Coffee Cake
● Banana Chocolate Cake
● Eggless Lamingtons
● Gluten Free Vanilla Cake
● Custard Powder Cake
● Whole Wheat Carrot Cake
● Apple Cinnamon Cake
● Banana Nut Bread
● Banana Raisin Loaf Cake

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

I hope you love this quick and simple recipe. Do give it a try and don’t forget to share your thoughts about the recipe with me here. So let’s get started with the recipe.

• 

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 150 ml Jar

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml

Ingredients to make homemade chocolate sauce:

67 grams / ⅓ cup sugar
60 grams / ¼ cup +2 tbsp dark chocolate
45 grams / ⅓ cup cocoa powder
1 tbsp / 15 grams butter (optional)
½ cup / 120 ml water
3-4 drops Ossoro chocolate truffle essence (optional)
(You can use vanilla essence or chocolate essence – 1 tsp)

Step by step pictorial instructions to make homemade chocolate sauce

Take sugar, cocoa powder and water in a saucepan.

Stir well to combine and make sure there are no lumps.

• 

Now turn on the heat to low-medium flame. Keep cooking stirring it constantly.

As soon as the mixture started to heat up, the mixture will thicken up and gets darker in color. It will take only approximately 2-3 minutes.

Once the mixture becomes thick (coat the spoon), reduce the flame to low and add the chopped chocolate, essence and butter. Stir it constantly for about a minute and once the chocolate started melting turn off the stove.

Continue stirring the mixture until the chocolate is completely melted and your thick, glossy and silky smooth chocolate sauce is ready.

• 

It will thicken more as it cools down. Allow to cool down completely and store in a sterilized jar.

• 

Well, if you make this easy homemade chocolate sauce, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

• 

Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the link if you wish to purchase these products from Amazon.

Ossoro Chocolate Truffle Flavour, 30ml

• 

Ossoro French Vanilla Flavour, 30 ml

• 

Winola Dark Compound Slab- Dark Baking Chocolate Bar for Chocolate, Cake and Cookies (500gm)

• 

LINDT Excellence Dark 85% Cocoa Chocolate Bar and LINDT Excellence Dark 90% Cocoa Chocolate Bar | Pack of 2 | 100gm

• 

Ossoro Cocoa Powder, 250 GMS, Dutch Processed Alkalised

• 

SITOVI Pop Jar With Glass Air Tight Lid Pickle Spice Food Storage Containers Transparent Storage Jar Herbs Jar,Jam Jar,Cookie Jar,pop Glass jar,Biscuit Glass Jar,Masla Storage Glass Jar (3)

• 

neelam CRSP009P Stainless Steel Sauce Pan, 800ml, 1 Piece (Silver)

• 

OMORTEX Women’s First Choice 10 Pcs Color Measuring Cups and Spoon Set

• 

Vessel Crew 8pcs Plastic Measuring Cups and Spoon Set, Stainless Steel Egg Whisk and 12pcs Cake Decorating Nozzle Tips Set with Piping Bag, Silicone untensil Pinch Grip

• 

Sprig Extract of Natural Bourbon Vanilla | Natural Vanilla Extract | Better than Chemical Vanilla Essence | For Chefs & Home Cooks | Baking & Dessert making |100% Natural Vanilla | Alcohol free | Bourbon Processed | 50 ml

• 

Rich fudgy brownie with the perfect shiny, crinkly top. These chocolate fudgy brownies have a rich, dark chocolate flavor, moist, fudgy and the perfect crinkly top. The only chocolate brownie recipe you’ll ever need – quick, easy, and ultimate fudgy!

This crinkle top brownie recipe is really easy to put together with all the essential ingredients, minimal fuss and yields a perfect brownie – super chocolatey, moist and crinkle top.

This classic chocolate brownie recipe is my absolute favourite foolproof crinkly fudgy brownies (with a shiny top!)! I promise shiny, crinkly-top brownies every time you make. It gives a beautiful, glossy, paper-thin top. You won’t be able to stop eating these!

The texture of the edge brownie pieces is chewy and more fudgy at the center.

The best thing about these brownies is that it is sweet, but not tooth-achingly sweet. Not only this brownie recipe but most of my cakes are not overly sweet as I prefer it that way. The sugar in this recipe is just the right amount of sweetness for me.

WHY YOU’LL LOVE THIS

* They’re easier to make so you’ll make them over again.
* Quick to make and always a crowd pleaser.
* Better taste and texture.
* It’s a no-fuss and no-fail brownie recipe.
* Seriously fudgy and have a richer chocolatey flavor and the texture is more fudgy.
* Versatile
* It has a shiny crackly top. They get that perfect crackly top everytime you make them.
And thus, this fudgy brownie recipe will absolutely become your new favorite.

INGREDIENTS TO MAKE CHOCOLATE FUDGY BROWNIES

FLOUR: I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

BUTTER: I used salted butter but unsalted butter works too. The butter gets melted so it doesn’t matter if it’s cold. You may use a combination of butter and oil though.

CHOCOLATE– I used dark chocolate, you can use milk chocolate or semi-sweet chocolate. Sometimes I prefer to use a combination of dark chocolate and milk chocolate.

EGGS– Always use room temperature eggs.If eggs are refrigerated remove them and place them in the counter for couple of minutes ahead of your baking.

SUGAR– I used white sugar. You can use both brown sugar and granulated sugar in this recipe for the perfect flavor and texture combination. Light or dark brown sugar works fine.

COCOA POWDER– The better quality, the better your brownies will taste. Cocoa powder plays a vital role and is the most important ingredient in chocolate cake recipe when it comes to flavour and taste. Always try to use good quality cocoa powder while making any chocolate cake or any cocoa powder based dessert as the overall taste and texture of the cakes and desserts depends upon it. I’ve used Hershey’s brand cocoa powder. Don’t use sweetened cocoa powder though!

ESSENCE– I use vanilla extract instead of essence. For vanilla extract I always use SPRIG’s vanilla extract. You may also totally skip the essence while making brownies.

SALT– A pinch of salt is used to balance out the sweetness in any dessert. You can skip this totally if you don’t want.

HOW TO MAKE CHOCOLATE FUDGY BROWNIES

This section shows how to make chocolate fudgy brownies with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this chocolate fudgy brownies recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Chocolate Fudgy Brownies Recipe Video Tutorial

STEP BY STEP INSTRUCTIONS TO MAKE FUDGY BROWNIE

Take a 7 by 7 inch square tin and grease it with oil or butter or line it with parchment paper. Keep aside.

In a heat proof bowl add in the chopped chocolate and the butter. Melt them using a microwave or a double boiler method. Keep it aside and allow it to cool down.

Meanwhile preheat the oven at 170° C for at least 10 minutes. 

In a bowl sieve the flour, cocoa powder and salt. Mix well and keep aside. 

Take the sugar and grind it into a fine powder.

In a mixing bowl add in the powdered sugar and eggs. ( If using coffee add it at this stage) Whisk it well till the sugar is completely dissolved and the mixture doesn’t feel grainy. Add in vanilla extract and mix.

Add in chocolate mixture into the whisked egg mixture and fold them until well combined.

Add in the dry ingredients and gently fold to make a smooth batter. Do not over mix the batter.

Pour the batter onto the prepared tin and tap gently to remove air bubbles if any.

Bake them in a preheated oven @170° C for 20 or 25 minutes or until a screwer inserted into the centre comes out with some moist crumbs and not wet batter. Do not overbake the brownies or it will turn dry. (Do the toothpick test at 20 minutes)

Remove it from the oven and allow to rest for about 5 minutes. Carefully grab the parchment paper and transfer the brownie sheet onto the wire rack and allow the brownies to cool down completely.   

Do not slice the brownie but cut it into squares as per your preferred sizes.

The recipe gives 500 grams of brownie and is perfect for 16 small pieces or 9 big pieces.

Enjoy it with coffee or as dessert with a scoop of vanilla ice cream.

NOTES:

* Remember to use all ingredients at room temperature.
* You can use a combination of white and brown sugar if you like.
* You may add a teaspoon of coffee if you wish to.
* Cut the brownies after it has cooled down completely.
* You may sprinkle some choco chips/chocolate chunks or chopped walnuts if desired.
* Do not overbake the brownies.

VARIATION

* Make fudgy walnut brownies by adding chopped walnuts in the batter as well as topping.
* You can make nutella brownies by substituting nutella with chocolate.
* Make caramel brownies, pour half of brownie batter, then gently put a layer of caramel sauce, followed by remaining brownie batter and spread the caramel sauce on top gently and bake as instructed.
* Make orea brownie. Add some big chunks of orea in the batter. Once the batter is poured in the pan. Level up and then place randomly orea cookies and bake

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

HOW DO WE KNOW BROWNIE IS PERFECT BAKED?
When you think it’s time to do the test, insert a toothpick in the center of the brownie pan and pull back the toothpick — if it’s coated in wet batter, the brownies still need baking. The toothpick inserted into the centre should come out with some moist crumbs and not wet batter.

WHICH CHOCOLATE IS BEST FOR BROWNIES?
Couverture chocolate is best for making brownies. It gives a better taste and texture to the brownies. If couverture is not available to you, try to use good and high quality compound chocolate.

HOW TO GET A THIN CRACKLY TOP FOR BROWNIES?
To get the perfect crackly top on these brownies you want to make sure you whisk the eggs with the sugar aggressively for 2-3 minutes. Also the melted chocolate and butter contribute to that crackly top so make sure not to skip anything in the recipe.

HOW TO PERFECTLY SLICE BROWNIES?
To get a perfect clean cut you can follow this trick – Dip the knife (not the serrated one) in hot water, wipe it well and make cuts on the brownie. Do not slice it, rather cut it. Repeat dipping the knife in hot water and cut into as many pieces as desired. Yes, between every slice because they’re fudgy, some of the gooey chocolate gets stuck on the knife and if you just go to cut another slice it gets less and less pretty. OR If you’re not in a rush to shot your brownies then you can follow this.
Allow the brownie to chill for few minutes in refrigerator or freezer. After they’ve cooled you can cut them as desired sizes.

HOW TO STORE BROWNIES?
Once the brownies are cooked down completely, place your brownies in an airtight container at room temperature for 3 to 4 days. Or store them in the fridge for upto 1-2 weeks. You can also freeze brownies for up to 3 months! I like wrapping them individually so I can take them out of the freezer as required whenever I feel like serving them.

SERVING SUGGESTIONS

You can serve brownies as it is to satisfy your sweet carvings or with your team/coffee. For a light dessert serve brownies with a dollop of vanilla ice cream.

If you like more brownie recipes, I have some in my blog.

Eggless Cranberry Brownies
Kidney Beans Brownies
Banana Walnut Brownies (Gluten-free)
Brownie Cookies
Cookie Brownie (Cakey Brownie)

FEW CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Eggless Pineapple Cake
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Watermelon Muffins
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble i Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

Well, if you make this chocolate fudgy brownies recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Rich fudgy brownie with the perfect shiny, crinkly top. These chocolate fudgy brownies have a rich, dark chocolate flavor, moist, fudgy and the perfect crinkly top. The only chocolate brownie recipe you’ll ever need – quick, easy, and ultimate fudgy!

This crinkle top brownie recipe is really easy to put together with all the essential ingredients, minimal fuss and yields a perfect brownie – super chocolatey, moist and crinkle top.

This classic chocolate brownie recipe is my absolute favourite foolproof crinkly fudgy brownies (with a shiny top!)! I promise shiny, crinkly-top brownies every time you make. It gives a beautiful, glossy, paper-thin top. You won’t be able to stop eating these!

The texture of the edge brownie pieces is chewy and more fudgy at the center.

The best thing about these brownies is that it is sweet, but not tooth-achingly sweet. Not only this brownie recipe but most of my cakes are not overly sweet as I prefer it that way. The sugar in this recipe is just the right amount of sweetness for me.

WHY YOU’LL LOVE THIS

* They’re easier to make so you’ll make them over again.
* Quick to make and always a crowd pleaser.
* Better taste and texture.
* It’s a no-fuss and no-fail brownie recipe.
* Seriously fudgy and have a richer chocolatey flavor and the texture is more fudgy.
* Versatile
* It has a shiny crackly top. They get that perfect crackly top everytime you make them.
And thus, this fudgy brownie recipe will absolutely become your new favorite.

INGREDIENTS TO MAKE CHOCOLATE FUDGY BROWNIES

FLOUR: I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

BUTTER: I used salted butter but unsalted butter works too. The butter gets melted so it doesn’t matter if it’s cold. You may use a combination of butter and oil though.

CHOCOLATE– I used dark chocolate, you can use milk chocolate or semi-sweet chocolate. Sometimes I prefer to use a combination of dark chocolate and milk chocolate.

EGGS– Always use room temperature eggs.If eggs are refrigerated remove them and place them in the counter for couple of minutes ahead of your baking.

SUGAR– I used white sugar. You can use both brown sugar and granulated sugar in this recipe for the perfect flavor and texture combination. Light or dark brown sugar works fine.

COCOA POWDER– The better quality, the better your brownies will taste. Cocoa powder plays a vital role and is the most important ingredient in chocolate cake recipe when it comes to flavour and taste. Always try to use good quality cocoa powder while making any chocolate cake or any cocoa powder based dessert as the overall taste and texture of the cakes and desserts depends upon it. I’ve used Hershey’s brand cocoa powder. Don’t use sweetened cocoa powder though!

ESSENCE– I use vanilla extract instead of essence. For vanilla extract I always use SPRIG’s vanilla extract. You may also totally skip the essence while making brownies.

SALT– A pinch of salt is used to balance out the sweetness in any dessert. You can skip this totally if you don’t want.

HOW TO MAKE CHOCOLATE FUDGY BROWNIES

This section shows how to make chocolate fudgy brownies with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this chocolate fudgy brownies recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Chocolate Fudgy Brownies Recipe Video Tutorial

STEP BY STEP INSTRUCTIONS TO MAKE FUDGY BROWNIE

Take a 7 by 7 inch square tin and grease it with oil or butter or line it with parchment paper. Keep aside.

In a heat proof bowl add in the chopped chocolate and the butter. Melt them using a microwave or a double boiler method. Keep it aside and allow it to cool down.

Meanwhile preheat the oven at 170° C for at least 10 minutes. 

In a bowl sieve the flour, cocoa powder and salt. Mix well and keep aside. 

Take the sugar and grind it into a fine powder.

In a mixing bowl add in the powdered sugar and eggs. ( If using coffee add it at this stage) Whisk it well till the sugar is completely dissolved and the mixture doesn’t feel grainy. Add in vanilla extract and mix.

Add in chocolate mixture into the whisked egg mixture and fold them until well combined.

Add in the dry ingredients and gently fold to make a smooth batter. Do not over mix the batter.

Pour the batter onto the prepared tin and tap gently to remove air bubbles if any.

Bake them in a preheated oven @170° C for 20 or 25 minutes or until a screwer inserted into the centre comes out with some moist crumbs and not wet batter. Do not overbake the brownies or it will turn dry. (Do the toothpick test at 20 minutes)

Remove it from the oven and allow to rest for about 5 minutes. Carefully grab the parchment paper and transfer the brownie sheet onto the wire rack and allow the brownies to cool down completely.   

Do not slice the brownie but cut it into squares as per your preferred sizes.

The recipe gives 500 grams of brownie and is perfect for 16 small pieces or 9 big pieces.

Enjoy it with coffee or as dessert with a scoop of vanilla ice cream.

NOTES:

* Remember to use all ingredients at room temperature.
* You can use a combination of white and brown sugar if you like.
* You may add a teaspoon of coffee if you wish to.
* Cut the brownies after it has cooled down completely.
* You may sprinkle some choco chips/chocolate chunks or chopped walnuts if desired.
* Do not overbake the brownies.

VARIATION

* Make fudgy walnut brownies by adding chopped walnuts in the batter as well as topping.
* You can make nutella brownies by substituting nutella with chocolate.
* Make caramel brownies, pour half of brownie batter, then gently put a layer of caramel sauce, followed by remaining brownie batter and spread the caramel sauce on top gently and bake as instructed.
* Make orea brownie. Add some big chunks of orea in the batter. Once the batter is poured in the pan. Level up and then place randomly orea cookies and bake

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

HOW DO WE KNOW BROWNIE IS PERFECT BAKED?
When you think it’s time to do the test, insert a toothpick in the center of the brownie pan and pull back the toothpick — if it’s coated in wet batter, the brownies still need baking. The toothpick inserted into the centre should come out with some moist crumbs and not wet batter.

WHICH CHOCOLATE IS BEST FOR BROWNIES?
Couverture chocolate is best for making brownies. It gives a better taste and texture to the brownies. If couverture is not available to you, try to use good and high quality compound chocolate.

HOW TO GET A THIN CRACKLY TOP FOR BROWNIES?
To get the perfect crackly top on these brownies you want to make sure you whisk the eggs with the sugar aggressively for 2-3 minutes. Also the melted chocolate and butter contribute to that crackly top so make sure not to skip anything in the recipe.

HOW TO PERFECTLY SLICE BROWNIES?
To get a perfect clean cut you can follow this trick – Dip the knife (not the serrated one) in hot water, wipe it well and make cuts on the brownie. Do not slice it, rather cut it. Repeat dipping the knife in hot water and cut into as many pieces as desired. Yes, between every slice because they’re fudgy, some of the gooey chocolate gets stuck on the knife and if you just go to cut another slice it gets less and less pretty. OR If you’re not in a rush to shot your brownies then you can follow this.
Allow the brownie to chill for few minutes in refrigerator or freezer. After they’ve cooled you can cut them as desired sizes.

HOW TO STORE BROWNIES?
Once the brownies are cooked down completely, place your brownies in an airtight container at room temperature for 3 to 4 days. Or store them in the fridge for upto 1-2 weeks. You can also freeze brownies for up to 3 months! I like wrapping them individually so I can take them out of the freezer as required whenever I feel like serving them.

SERVING SUGGESTIONS

You can serve brownies as it is to satisfy your sweet carvings or with your team/coffee. For a light dessert serve brownies with a dollop of vanilla ice cream.

If you like more brownie recipes, I have some in my blog.

Eggless Cranberry Brownies
Kidney Beans Brownies
Banana Walnut Brownies (Gluten-free)
Brownie Cookies
Cookie Brownie (Cakey Brownie)

FEW CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Eggless Pineapple Cake
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Watermelon Muffins
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble i Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

Well, if you make this chocolate fudgy brownies recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Christmas cake truffles are one of the best bite-sized dessert made wih leftover Christmas cake. These are prepared using crumb and leftover fruit cake. They are decadent and are insanely delicious. Cakey inside and chocolaty outside with full of dry fruits and nuts covered with chocolate. You just can’t stop with one!

Cake Truffles are fabulous makeover using  leftover cake. Don’t let your leftover fruit cake or every crumb of your favourite cake go to waste! Turn leftover Christmas cake into these Christmas cake balls aka Christmas cake truffles dipped in melted chocolate. I am sure everyone in the family would love these one!

Do try these fruit cake truffles next time you make your own Christmas cake if you haven’t tried yet. The good thing about these truffles is, you can make these with any leftover Christmas Pudding or Fruit Cake. These truffles are sure to impress and I bet you won’t regret trying it!

I’ve made these gorgeous christmas cake truffles out of my Last Minute Christmas Cake. You can also try these recipe with my best holiday fruit cake. The latter is an alcoholic fruit cake. You can make these truffles out of any Christmas cake.

WHY YOU’LL LOVE THIS CHRISTMAS CAKE TRUFFLES

● These chocolate truffles are a great way of using up leftover christmas cake.
● They are super quick and easy to make.
● These can be made with any kind of Christmas cake, fruit cake or plum cake.
● Nobody can ever resist a really good cake truffle!
● They are great for gifting for family and friends during festive seasons.
● They can be freezed and stored for months.

Personally, I love fruit cake and turning them into a truffle with the crumb and leftover is even more interesting and delicious. 

WHAT YOU NEED TO MAKE THESE CHRISTMAS CAKE TRUFFLES

This section explains what all ingredients is used in making the Christmas cake truffle, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

Making cake balls like these fruitcake balls could not be simpler. You just need three things!

LEFTOVER CHRISTMAS CAKE – I have used leftover and crumb of my last minute christmas cake.
SUBSTITUTE – You can use any fruit cake or even sponge cake to make this cake balls.

PEANUT BUTTER – I used my homemade peanut butter. This will help in binding the mixture into balls.
SUBSTITUTE – You can substitute it with milk or alcohol like rum, wine etc if you want it an alcoholic version.

MELTER CHOCOLATE – I used dark chocolate and white chocolate for coating the cake balls.
SUBSTITUTE –  Milk chocolate

SPRINKLES – This is optional.

HOW TO MAKE CHRISTMAS CAKE TRUFFLES

This section shows how to make Christmas cake truffles with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

Making fruit cake truffles from leftover fruit cake is very easy. I haven’t used any food processor to crumble the cake since my cake was moist enough. If your cake is dry you may use the food processor to crumble it. Add in the liquid whichever using along with the cake and pulse it just enough that the mixture hold the shape while rolling into balls.

The consistency is good if you take a small portion of the mixture and can form a ball with your hands. You don’t need too much liquid to bind the mixture, just little enough to hold the shape. You want just enough moisture to be able to gather the crumbs together and hold them, but not so much that they are wet, soggy, and falling apart.

Once the fruitcake truffles are formed, you can keep it in the refrigerator for few minutes to set and then dip them in melted chocolate. Let them harden and then store them in the fridge or freezer for later. These Christmas cake truffles is similar to the cake pops. These are great treats to store in the freezer for when the craving strikes.

I made a simple Christmas cake truffles for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

Christmas Cake Truffles Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE CHRISTMAS CAKE TRUFFLES:

In a mixing bowl add in the Christmas cake. Crumble the cake gentle with your hand.

Add in the peanut butter and mix well to combine.

Take small portion of the mixture and roll them into balls. Place them in a tray or serving platter.

Keep the Christmas cake balls in the refrigerator for few minutes.

Take the melted chocolate. Now deep the cake balls in the melted chocolate covering them fully.

Gently place them in a platter lined with parchment paper.

Use your favourite sprinkle to decorate which is totally optional.

Allow the truffles to set completely and serve or store them in refrigerator for later.

NOTES:
● If your cake is not moist or little dry, you can pulse it in food processor just enough to crumble it.
● Peanut butter can be replaced with milk/water or you can use your choice of alcohol to make an alcoholic version.
● Do not add more liquid to the mixture, just enough to hold the shape.

RECIPE CARD

STORAGE:

These Christmas cake truffles can be stored for longer period. Place them in airtight container and freeze them in the freezer. These can be stored for up to 3 months.

MORE RECIPES YOU MIGHT LIKE

● Banana Chocolate Chip Mug Cake
● 5 Minutes Microwave Chocolate Cake
● Mocha Banana Choco Chip Muffins
● Eggless Lamingtons
● Homemade Chocolate Sauce
● Cranberry Brownies
● Rajma Brownies (Kidney Beans Brownies)
● Chocolate Wine Fruit Cake
● Banana Chocolate Cake
● Double Chocolate Coffee Cake
● Chocolate Banana Muffins
● Double Chocolate Muffins
● Chocolate Lava Mug Cake
● Chocolate Caramel Cupcakes
● Chocolate Strawberry Chilly Whisky Cake
● Chocolate Snowballs Rum Infused
● Brownie Cookies

CHECK OUT MY CAKE & BAKES RECIPES IF YOU’RE LOOKING FOR MORE BAKING INSPIRATION

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this Christmas cake truffles recipe, I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum