Imagine the fudgiest brownie you’ve ever had, melted into a rich ganache, and rolled into bite-sized bliss—then dusted in cocoa like a mug of your favorite hot chocolate. These Hot Cocoa Brownie Truffles are everything winter dreams are made of. They’re the kind of cozy treat that makes you want to stay in, light a candle, and savor something sweet. Perfect for gifting, sharing, or just keeping as your personal stash of chocolatey joy.
Why You’ll Love This Recipe
This recipe was born one snowy afternoon when my kids were craving hot cocoa and I had a pan of brownies cooling on the counter. So I thought—why not combine the two? The result? Magic. These truffles are deeply chocolatey, perfectly rich, and just a little bit nostalgic. Whether you’re making them for a holiday party or a cozy night in, they’re guaranteed to disappear fast.
- Classic hot cocoa flavor with grown-up flair
- Perfectly fudgy—never dry or crumbly
- Great for gifting or holiday platters
- Make-ahead and freezer-friendly
- Endlessly customizable with flavor twists
Ingredients Breakdown
Essentials
- 6 oz (170 g) bittersweet or semisweet chocolate, chopped
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (30 g) unsweetened cocoa powder
- 1/3 cup (40 g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup (optional) chocolate chips or chopped nuts
- 1/2 cup (120 ml) heavy cream
- 8 oz (225 g) dark chocolate (about 70%), finely chopped
- 1–2 tsp unsalted butter (optional, adds shine to ganache)
- 1 cup hot cocoa powder (for dusting)
Pro Tips
- If using store-bought hot cocoa mix for dusting, choose one with mini marshmallows for a fun twist!
- Bittersweet chocolate gives more depth, but semisweet works great if you prefer a sweeter finish.
- Add a splash of espresso or liqueur for a grown-up variation.
- Gluten-free? Use a trusted 1:1 GF flour blend in the brownie base.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a heatproof bowl, melt 6 oz chocolate and butter together (microwave or double boiler). Stir until smooth.
- Whisk in the sugar until glossy. Add eggs one at a time, whisking well after each. Stir in vanilla.
- Sift in the cocoa powder, flour, and salt. Fold until just combined. Add chocolate chips or nuts if using.
- Spread batter in prepared pan. Bake for 20–25 minutes until the top is set and a toothpick comes out with a few moist crumbs. Let cool completely.
- In a separate bowl, heat heavy cream until just simmering. Pour over the chopped chocolate. Let sit for 2–3 minutes.
- Whisk until smooth. Stir in 1–2 tsp butter for creaminess. Cool ganache until thickened, about 10 minutes.
- Break brownies into small crumbs (or pulse in a food processor). Measure about 2 packed cups.
- Stir brownie crumbs into the ganache. Mix until a thick, cohesive, fudgy dough forms. Adjust texture with more crumbs or a splash of cream if needed.
- Chill the dough for about 1 hour until firm enough to scoop.
- Use a small scoop or spoon to portion out dough (about 1-inch balls). Roll between palms to form truffles.
- Roll each truffle in hot cocoa powder. For extra indulgence, dip in melted chocolate before dusting.
- Chill truffles for 15–20 minutes to set. Store in an airtight container in the fridge.
Chef’s Tips and Tricks
- Don’t overbake the brownies—you want them fudgy, not dry.
- Let brownies cool fully before crumbling to avoid soggy texture in the truffles.
- Ganache too runny? Chill it for 5–10 extra minutes before mixing in the crumbs.
- For smooth truffles, roll with slightly damp hands to prevent sticking.
- Add sparkle with a light dusting of edible glitter or gold dust for parties!
Recipe Variations and Serving Suggestions
- Mocha Truffles: Add 1–2 tsp instant espresso to ganache for a subtle coffee flavor.
- Peppermint Truffles: Add 1/2 tsp peppermint extract to ganache and roll in crushed candy canes instead of cocoa.
- Spiced Orange: Add 1 tsp orange zest to brownie batter and a pinch of cinnamon to the dusting cocoa.
- Chili Chocolate: Stir in a pinch of cayenne or chili powder to the brownie blend for depth and gentle heat.
- Serve alongside a mug of hot cocoa, mulled wine, or as part of a festive dessert board.
FAQs
Can I use boxed brownie mix?
Absolutely! Bake up a batch, cool completely, then follow the instructions starting from the ganache step. It’s a great time-saver.
What’s the best cocoa powder to use for dusting?
I love a rich, dark Dutch-processed cocoa, but even your favorite hot cocoa mix (with or without marshmallows) works beautifully.
Can I freeze these?
Yes! Freeze coated or uncoated truffles in a single layer on a tray, then store in a bag or container for up to 2 months. Thaw in the fridge before serving.
Recipe Card
Prep Time: 45 minutes (plus chilling)
Cook Time: 25 minutes
Total Time: 2 hours
Ingredients:
- 6 oz bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup chocolate chips or nuts (optional)
- 1/2 cup heavy cream
- 8 oz dark chocolate, chopped
- 1–2 tsp butter (optional)
- 1 cup hot cocoa powder (for dusting)
Instructions:
- Bake the brownie base and let it cool completely.
- Make a ganache by pouring heated cream over chopped dark chocolate. Stir until smooth and creamy.
- Combine ganache with crumbled brownie pieces to make a soft truffle dough.
- Chill dough, then scoop and roll into 1-inch balls.
- Roll in hot cocoa powder. Chill again briefly to set.
Nutrition: ~120 calories per truffle
If you make these truffles, I’d love to see them! Tag me on Instagram @thekitchensaid or drop a comment below to let me know how they turned out. Your kitchen adventures make my day!
