Ingredients
¼cupbutter,unsalted
4ozsemi sweet chocolate,coarsely chopped
6tbspgranulated sugar
2medium eggs
½tsppure vanilla extract
⅓cupall-purpose flour
1tbspunsweetened cocoa powder,natural
⅛tspsalt
4ozmilk chocolate,coarsely chopped
½cupheavy cream,or whipping cream
¼cupcoconut oil
2ozwhite chocolate,coarsely chopped
Preparation
In a small pot heat up the cream. Add the milk chocolate and coconut oil and keep stirring until completely dissolved.
Fill the mixture into a container and let it cool down for 1 hour or longer.
In a medium pot over medium heat melt the butter and chopped semi-sweet chocolate. Stir constantly, about 5 minutes. Remove the pot from the heat and pour the butter mixture into a large mixing bowl. Let it cool for 10 minutes.
Preheat the oven to 350 degrees F and adjust the oven rack to the lower third position.
Whisk the sugar into the cooled butter mixture and add the eggs. Whisk until smooth then add in the vanilla extract. Fold in the flour, cocoa powder, and salt.
Fill each small glass ⅓ high with brownie batter.
Put the glasses on a baking pan for easier handling and bake them for 20 minutes or until a skewer comes out clean with only a few crumbs on it. Let the little brownies cool down for 30 minutes.
Add the Lindor Truffle filling. Divide the filling between the glasses. Then put the glasses in the fridge for 2 hours until the filling is cold and creamy.
Melt the chocolate in a bowl over hot water until just melted. Don’t let the chocolate get too hot.
Drizzle chocolate on top of the cream and serve immediately. Enjoy!
