Chocolate lovers will savor this impressive dessert, featuring a brownie base and chocolate mousse filling. —Lisa Otis, New Paltz, New York
- 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
- 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 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.
Originally published as Chocolate Truffle Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p69
Reviews for Chocolate Truffle Dessert
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review