Name: Makeover Chocolate Truffle Dessert
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 box fudge brownie mix (8-inch square pan size) -; 3 cups semisweet chocolate chips -; 2 cups heavy whipping cream, divided -; 6 tablespoons butter, cubed -; 1 tablespoon instant coffee granules -; 3 tablespoons vanilla extract -; 14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Makeover Chocolate Truffle Dessert

1. 1 box fudge brownie mix (8-inch square pan size) -

2. 3 cups semisweet chocolate chips -

3. 2 cups heavy whipping cream, divided -

4. 6 tablespoons butter, cubed -

5. 1 tablespoon instant coffee granules -

6. 3 tablespoons vanilla extract -

7. 14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces -

How to cook deliciously - Makeover Chocolate Truffle Dessert

1. Stage

Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

2. Stage

Place chocolate chips in a food processor; cover and process until finely chopped. In a small microwave-safe bowl, combine 1 cup cream, butter and coffee granules. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted; stir until smooth. With food processor running, add cream mixture to chocolate chips in a slow, steady stream. Add vanilla; cover and process until smooth.

3. Stage

Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl.

4. Stage

Remove sides of springform pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides. In a small bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer. Gently press cookies into sides of dessert.

5. Stage

Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.