Chocolate Brownie Balls

Preheat your oven to 175°C (160°C for fan-assisted ovens). Line a 20x20 cm baking pan with parchment paper. In a heatproof bowl, melt the dark chocolate and butter over a double boiler or in the microwave, then stir until smooth. Add the granulated sugar and mix well. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and salt. In a separate bowl, sift together the all-purpose flour and cocoa powder, then gradually add to the chocolate mixture, mixing until just combined and no lumps remain. Pour the batter into the prepared pan and bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. Do not overbake! Let it cool completely in the pan, then refrigerate for at least 1-2 hours, or until fully firm.

Once the brownie base is completely cooled and firm, crumble it into a large bowl. Knead the crumbs together until you get a pliable mass. If it seems too dry, add a tablespoon or two of milk or cream cheese and continue kneading. Roll the mixture into balls, about 2.5-3 cm in diameter.

Prepare small bowls with your desired coatings: one with powdered sugar, one with cocoa powder, and another with sprinkles or shredded coconut. Roll the brownie balls in the coatings of your choice. Place the finished balls on a tray and refrigerate for at least 30 minutes to firm up. Serve chilled or at room temperature.