Vegan Hazelnut Chocolate Truffle Surprise

Prep Time

30 minutes + cooling

Cooking Time

13-15 minutes

Encased in a fudgy brownie mould with crunchy oreo base, is a creamy two-tone ganache filling. It doesn't get more chocolatey than this! Great for parties, the rich, dark chocolate in the ganache is perfectly offset by the brownie and oreo base. Recommended to have a thorough read of the 5 stage process in advance.

Ingredients

For the vegan brownie bowl
  • 170g/6oz self-raising flour
  • ½ tsp salt
  • 2 tbsp Divine Cocoa Powder
  • 170g caster sugar
  • 5 tbsp sunflower oil, plus extra for greasing
  • 230ml sweetened soya milk
  • 1 tsp vanilla extract
For the dark chocolate ganache filling
  • 1 x small water glass (when selecting, place inside the brownie bowl to ensure that the height of the glass rises above the edge of the bowl)
  • 340g Divine 85% Dark Chocolate, coarsely chopped
  • 240ml dairy-free cream such as soya or oat
  • 56g vegetable fat block such as TREX, cut into small pieces
For the hazelnut ganache filling
  • 340g Divine Dark Chocolate with Smooth Hazelnut, coarsely chopped
  • 240ml dairy-free cream
  • 56g vegetable fat, cut into small pieces
For the Oreo base
  • 24 Oreo cookies
  • 85g vegetable fat, melted
To decorate
  • 180g Divine Dark Chocolate with Smooth Hazelnut
  • 100g chopped hazelnuts and flaky almonds
  • Fresh fruit

Method

1

For the bowl:
Pre-heat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tray.


2

In a bowl sift together the flour, salt, cocoa powder and sugar.

3

Add the sunflower oil, soya milk and vanilla extract, and mix carefully together until completely combined.

4

Pour the mix into baking tray and spread with a spatula until even.

5

Bake for about 13-15 minutes, until the brownies are fudgy yet firm, and leave to cool completely.

6

Whilst waiting for the brownie to cool

Prepare the mould. Brush the inside of medium sized glass bowl (roughly 7”) with oil.

7

When the brownie has cooled, cut in half lengthways. Take the glass bowl and place it on the far right corner, using a knife score around the perimeter of the base so you have a circle.

8

Score the rest of the brownie so that you have 7 rectangles.

9

To form the brownie bowl

Place the circular brownie at the bottom of the bowl. Then with 4 rectangles, make a cross, pressing down in the creases. Be sure to leave an even strip around the top of the bowl, for the Oreo base later.

10

Use the remaining rectangles to fill the gaps, trimming any protruding edges. Once covered, press the brownie pieces down firmly to form the shell.

11

Ensure all creases are airtight and fill any holes with the excess brownie pieces. Refrigerate to cool.

12

Stage 2: Dark chocolate ganache

Brush the outside of your water glass with oil. Place the 85% Dark Chocolate in a heatproof bowl and set aside.

13

In a small saucepan over medium heat, bring the cream and vegetable fat to a low boil.

14

Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute, Then stir until smooth

15

Remove the cooled brownie bowl from the fridge and place the water glass in the bowl. Pour the ganache in the bowl until it reaches the top of the brownie. Refrigerate for at least 2 hours.

16

Stage 3: Hazelnut ganache

Ensure the bowl mixture has set then prepare the hazelnut ganache the same way as for the dark chocolate ganache.

17

Leave out of the fridge for 5 minutes, then remove the water glass by twisting until it slides out.

18

Pour the hazelnut ganache into the hole and refrigerate for at least 2 hours.

19

Stage 4: Oreo base

Blitz cookies in a food processor until fine.

20

Transfer to a medium bowl and add the melted vegetable fat. Mix until moist and combined.

21

Remove the bowl from the fridge and press the Oreo mix into the remaining space, making sure the surface is smooth. Refrigerate for another 2 hours.

22

Stage 5: Decoration

Remove the bowl from fridge and leave for 15 minutes

23

Take a knife and gently run around the edge of the brownie. Place a plate over the bowl and flip, gently transferring from the bowl to the plate.

24

If the bowl does not come away from the brownie, leave for another 10-15 minutes. To speed up, fill a heatproof bowl with boiling water and dip the underside of the brownie bowl for 5-10 minutes. Repeat as necessary.

25

Melt your chocolate in a microwave on half power in 1 minute bursts. Ensure you stir in between each go. Poor the melted chocolate over the brownie until fully coated.

26

Melt your chocolate in a microwave on half power in 1 minute bursts. Ensure you stir in between each go. Poor the melted chocolate over the brownie until fully coated.

27

Scatter the nuts over the melted chocolate and decorate with fresh fruit as desired.