Brownie Truffles



Preheat oven to 350°, and butter a 9x12 baking pan. Line it with waxed paper and butter and flour the paper. 

In the top of a double boiler, over hot but not boiling water, stir and melt the 8 oz. chocolate and butter, and set aside. Beat eggs with sugar until very creamy, about 2 minutes.

Gradually fold together the chocolate and flour into the egg mixture.  Pour into the pan and bake until a knife inserted into the center comes out clean, about 25 minutes. Cool, and while still a little warm, cut into 1 1/2 inch squares, and roll into balls.

Freeze 30 minutes, and brush away crumbs.  Temper the remaining chocolate and dip each ball into it.  Store in a cool dry place.


Tagged: dark chocolate buttons

Brown Sugar Chocolate Sauce


  • 1 cube butter
  • 1/4 cup Sunrise Baking Cocoa
  • 1 cup brown sugar
  • 2/3 cup heavy whipping cream
  • 1 tsp real vanilla


Melt butter in a heavy-bottomed saucepan.  Add sugar and whisk over medium heat until combined and thickened, about 2 minutes. 

Whisk in the cream and the cocoa and turn down heat until mixture is just bubbling, and cook, whisking often, for two more minutes.  Remove from stove and stir in vanilla. 

That’s it.  Use it right away, or refrigerate and reheat before serving.

Tagged: sunrise baking cocoa