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Makeover Chocolate Truffle Dessert

 Makeover Chocolate Truffle Dessert
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.
16 ServingsPrep: 30 min. + cooling Bake: 25 min. + chilling

Ingredients

  • 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 McCormick® Pure Vanilla Extract
  • 14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces

Directions

  • 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

2 of 2

Makeover Chocolate Truffle Dessert (continued)

Directions (continued)

  • 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 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. Yield: 16 servings.
Nutritional Facts: 1 slice equals 490 calories, 34 g fat (17 g saturated fat), 67 mg cholesterol, 175 mg sodium, 46 g carbohydrate, 3 g fiber, 4 g protein.