Wednesday, July 20, 2011

Chocolate Truffle Dessert

We were invited to our friends house for dinner and were asked to bring dessert. Of course I was more than happy to bring one but what? So I just bought this new magazine called simple & delicious -- I am a total magazine junkie -- and saw this beautiful chocolate cake. I must make this for the dinner. It may not be the smartest thing to make a new recipe for a party without testing it but why not test it with friends? So I went to the store and bought everything I needed or so I thought. But when I got home, I realized I forgot the brownie mix! But I am a baker darn it, I can make a brownie from scratch so I did. I used my favorite brownie recipe which I posted already -- click here. This recipe was a little time consuming but so worth the effort. It looks gorgeous and tasted delicious! Enjoy!
My gorgeous Chocolate Truffle Dessert
Chocolate Truffle Dessert
Recipe courtesy of simple & delicious magazine
Serves 16

1 box fudge brownie mix (8-inch square pan size) (I used my homemade brownie recipe)
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. 
Brownie mix is ready to go into oven.

Chocolate mixture prepped.
Chocolate mixture spread on top of brownie and ready to go into the fridge.

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