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Chocolate Truffle Dessert

Chocolate lovers will savor this impressive dessert, featuring a brownie base and chocolate mousse filling. —Lisa Otis, New Paltz, New York

12-16 ServingsPrep: 1 hour Bake: 25 min. + chilling

Ingredients

1/4 cup butter, softened
1 cup sugar
2 ounces unsweetened chocolate, melted and cooled
2 eggs, separated
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
TRUFFLE MOUSSE:
2 cups (12 ounces) semisweet chocolate chips
1-3/4 cups heavy whipping cream, divided
3/4 cup sugar
1/2 cup butter, cubed
1 tablespoon instant coffee granules
5 egg yolks, lightly beaten
3 tablespoons vanilla extract
1 envelope unflavored gelatin
1/3 cup cold water
14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
chocolate; mix well. Add egg yolks, one at a time, beating well
after each addition. Add milk and vanilla; mix well. Combine the

2 of 2

Chocolate Truffle Dessert (continued)

Directions (continued)

flour, baking powder and salt; stir into chocolate mixture just
until blended.
In a small bowl, beat egg whites until soft peaks form. Fold into
batter. Pour into a greased and floured 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 completely
on a wire rack.
In a small saucepan, combine chocolate chips, 3/4 cup cream, sugar,
butter and coffee granules. Cook and stir over low heat until sugar
is dissolved and chips are melted. Stir a small amount of hot liquid
into egg yolks; return all to the pan. Cook and stir for 2 minutes
or until mixture is slightly thickened. Remove from the heat; stir
in vanilla.
Sprinkle gelatin over cold water; let stand for 1 minute. Add a small
amount of hot liquid to gelatin; stir until gelatin is dissolved.
Stir into chocolate mixture. Pour into a large bowl. Set the bowl in
a larger bowl of ice water; stir occasionally until thickened, about
30 minutes.
Remove sides of springform pan. Cut a hole in the corner of a pastry
or plastic bag; fill bag with 1/4 cup mousse. Set aside for garnish.
Spoon half of the remaining mousse over brownie layer, spreading
evenly over top and around sides.
In another large bowl, beat the remaining cream until soft peaks
form. Add a third of the whipped cream to the remaining mousse; beat
on low speed. Fold in remaining whipped cream. Spread over truffle
mousse layer.
Gently press cookies into sides of dessert. Pipe reserved mousse on
top. Cover and refrigerate for at least 4 hours or overnight. Remove
from the refrigerator 5 minutes before cutting. Yield: 12-16
servings.

Nutrition Facts: 1 serving (1 piece) equals 452 calories, 30 g fat (17 g saturated fat), 153 mg cholesterol, 178 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.