Makeover Chocolate Truffle Dessert

Photo by Deb M.

Recipe from tasteofhome.com

This is really time consuming and very rich.  It makes a great center piece for your meal.  It calls for instant coffee granules.  I just left it out because I don't drink coffee.  It's more for the flavor but it will taste just fine without it.  This is a dessert that needs to be eaten the first day.  The Pirouette cookies get rather soggy over time.

Makeover Chocolate Truffle Dessert


Ingredients

1 box fudge brownie mix (8-inch square pan size)
3 cups (18 ounces) 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

Directions

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 near the center comes out clean. Cool on a wire rack.

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.
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.

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.

Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting. Yield: 16 servings.