Have you gone to Red Robin in the last month or so? Did you notice their Truffle Fries? Well my sister, aunt, and I noticed, yes we got it, and we enjoyed them. Well not my sister, but my aunt and I loved them! They served them with whip cream, fudge sauce, and strawberry sauce. The strawberry sauce didn’t work for me, so with this recipe I made a raspberry sauce to go with it. Now this dessert is 100% awesome!
Mix the batter together until everything combines. Did you notice the chocolate sauce drizzling into the mixture? Oh yum!
Once all the batter mixes together, (it will be very thick) pour into an 8X8 pan. I cooked mine until the center was still a little jiggly, okay mine was really jiggly, and I wasn’t even able to use the center of the brownie. I may have cried a little. So be sure to cook, but leave it just slightly jiggly in the middle.
While my brownies pieces cooled in the freezer, I made the raspberry sauce.
Then I strained the seeds out of the raspberry sauce, but added an additional spoonful of seeds to add texture to the sauce. It happened to be the perfect amount.
Look at how thick the sauce is. If you do want your sauce thicker add some corn starch. Mix in a couple tablespoons of sauce with the cornstarch, (get it all incorporated), then add it back to the raspberry sauce. Your sauce will quickly thicken.
Using the double boiler method (water in the pot, bowl on top, but not touching the water), melt the chocolate chips.
Dip each piece into the melted chocolate, and when placed on the parchment paper sprinkle some sea salt on top. The sea salt helps to cut out all the sweetness, which is really needed in this dessert.
After the truffles have been in the fridge for a while, dip them in the raspberry sauce, and enjoy the sweet decadent dessert. Be sure to keep the truffles cool.