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Chocolate Truffle Dessert

 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


  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 2 eggs, separated
  • 1/4 cup milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 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 McCormick® Pure 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

2 of 2

Chocolate Truffle Dessert (continued)

Directions (continued)

  • 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.
Nutritional 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.