Makeover Chocolate Truffle Dessert Recipe
Makeover Chocolate Truffle Dessert Recipe photo by Taste of Home

Makeover Chocolate Truffle Dessert Recipe

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The original version of this unbelievably over-the-top truffle dessert tastes like it took all day to make! But after our makeover, it can be made with just 30 minutes of hands-on work, so you can focus on other things during this busy season.
TOTAL TIME: Prep: 30 min. + cooling Bake: 25 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 25 min. + chilling
MAKES: 16 servings


  • 1 box 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

Nutritional Facts

1 slice: 490 calories, 34g fat (17g saturated fat), 67mg cholesterol, 175mg sodium, 46g carbohydrate (34g sugars, 3g fiber), 4g protein


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting. Yield: 16 servings.
Editor's Note: The amount of vanilla called for in the recipe is correct.
How-To: How to Make Chocolate Truffle Dessert»
Originally published as Makeover Chocolate Truffle Dessert in Simple & Delicious November/December 2007, p58

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Reviewed May. 20, 2014

"I've made this dessert a couple of times. Each time it's gotten rave it! Just for the record, the "makeover" part is for time saving."

Reviewed Dec. 27, 2012

"I made this as Christmas dessert for 12 people and it was a hit! Everyone loved it and I will be making it again for New Years with friends. Excellent and, most importantly, very easy to make!"

Reviewed Nov. 8, 2012

"ok, so I didn't exactly make this recipe, I used it to create a pumpkin spice truffle dessert. I used spice cake with pumpkin added, then for the next layer I used white chocolate chips with a few milk and dark chocolate chips with pumpkin and pumpkin spice. For the whipping cream layer I used both heavy and regular whipping cream with more pumpkin and pumpkin spice and a little powdered sugar then added the chocolate-pumpkin to that. I taste tested every layer to make sure it had the correct flavors and it was delicious, can't wait to cut into this and eat it :)"

Reviewed Feb. 15, 2012

"Great recipes for chocolate lovers! Surprised so many reviews fussed about it not being a lighter versions of original. You clearly state the makeover is in time, not calories. I'm sure you could make your own substitutions to make it lower in fat etc., but then it is dessert after all."

Reviewed Jan. 9, 2012

"This recipe was so good and easy to make. Was big hit at christmas!"

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