8milk or dark chocolate trufflesunwrapped (I used Lindt)
Mixed fresh berriesvanilla ice cream, and chocolate sauce
or for a simple presentation, confectioners' sugar for dusting for serving (optional)
Instructions
Preheat oven to 350 degrees F. Grease four 6-ounce ramekins or cocottes with cooking spray. Place prepared dishes on a rimmed baking sheet. Set aside.
Prepare the brownie mix according to the package instructions, using the vegetable oil, eggs and 1/4 cup of water.
Spoon 1/2 cup of the brownie batter in each ramekin, then press 2 chocolate truffles side by side into the center of each. Spoon 1/4 cup of the remaining brownie batter over the top of the truffles in each ramekin and smooth the tops with the back of the spoon.
Bake the brownie cakes until the batter is set and dry on top, about 25 minutes. Transfer the ramekins to a wire rack and let the cakes cool slightly, about 5 minutes.
Top the cakes with fresh berries and serve warm with ice cream and drizzled with chocolate sauce. Or simply sift confectioners' sugar over top and serve.