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Makeover Chocolate Truffle Dessert

1 package 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

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

Printed from tasteofhome.com Nov 19, 2008

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Makeover Chocolate Truffle Dessert cont.

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. Editor's Note: This recipe was tested in a
1,100-watt microwave. The amount of vanilla called for in the recipe is correct.

Yield: 12-16 servings.