I came up with the idea for this delicious little balls of heaven after a failed attempt at making Toblerone brownies in muffin tins. Despite the fact the I had liberally sprayed oil all over the tins, in the end each one was stuck. I suspected I had added too much mixture to each muffin hole. I was pretty disappointed but then suddenly had an idea of how to save them. After pulling off all the hard tops I scraped out the remaining moist brownie mixture from the bottom off each hole. I rolled each spoonful into a ball and melted so left over dark cooking chocolate. I popped each brownie ball into the melted chocy and covered them well, I then placed them onto a tray covered with baking paper and put them into the freezer. I used the freezer instead of the fridge because Andrew and I were running late for dinner at his parents house for Fathers day. Once they had set we headed off to dinner.
His family said they tasted great but as I used dark cooking chocolate to coat them I was very unhappy with the taste, too bitter. Straight after biting into one I gave the rest to Andrew and immediately started thinking of how I could improve them. So this is the end result of a little brainstorming. This time I used Toblerone because one I prefer milk chocolate and two I don't know anyone who doesn't love toblerone.
I rolled them in toasted chopped almonds because I love the taste and texture of toasted flaked almonds and almonds are an ingredient in toblerone chocolate. So here is the recipe with step by step photos. They were a pinch to make and even better to eat. When you first bite into them they have a lovely light crunchy texture, then a soft and dense chocolatey brownie center, and the melting creamy toblerone coating mmmm heaven.
Toblerone Brownie Balls:
One 200 gram Toblerone bar
One packet of flaked almonds
One box of Betty Crocker Triple Chocolate Fudge Brownie mix
1/4 cup vegetable oil
1 tablespoon of water
Mix the brownie mix, egg, water and oil in a bowl with a wooden spoon until combined, spoon the mixture into a brownie tray lined with baking paper. Spray the sides with a little cooking oil. Bake for thirty to thirty five minutes at 160 degrees. Leave in pan to cool. Whilst cooling take the Toblerone out of the wrapper and break it up into pieces and place into a metal bowl. Grab a small saucepan and bring 1/2 cup of water to simmer, once simmering place the bowl of chocolate on top and turn down the heat down a little. Leave it to melt, after a while use a metal spoon to stir the chocolate.
Once the chocolate is fully melted take the bowl off the saucepan and place aside on a bench. Line a baking tray with baking paper and spread the flaked almonds evenly all over. Pop the tray in the oven at 180 degrees until golden in colour, about fifteen minutes (keep a close eye on them, they burn easily). As an alternative to the oven you could cook them in a dry pan until golden (do not add any oil!)
Chop the nuts or scrunch them with your hands. Run a knife around the sides to the pan and place a chopping board on top then hold the pan and the chopping board together and flip over. Leave to cool for about ten minutes or longer if needed. Peel off the baking paper. Whilst the brownie mixture is still warm use a large knife to cut the edges off each side.
Then cut the brownie slab into small squares and roll them into balls, then place the brownie balls into the melted chocolate. Move them around the chocolate with your fingers until fully covered.
Hold the balls above the bowl for a few seconds to let the excess drip off. Next pop them into the chopped nuts and roll them around.
The last step is to simply pop them in the fridge and distract yourself for an hour to let them set.
Warning: Dieters prepare to meet thy doom. These are irresistible.