- 1/4 cup butter (no substitutes), softened
- 1 cup sugar
- 2 squares (1 ounce each) 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
- 1-1/4 cups butter
- 3/4 cup sugar
- 1 tablespoon instant coffee granules
- 5 egg yolks, lightly beaten
- 3 tablespoons vanilla extract
- 1 envelope unflavored gelatin
- 1/3 cup cold water
- 1 cup whipping cream, whipped
- 14 to 16 creme-filled Pirouette cookies, cut into 1-1/2-inch pieces
- In a mixing bowl, cream butter and sugar. 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 mixing bowl, beat egg whites until soft peaks form. Fold into chocolate mixture. Pour into a greased and floured 9-in. springform pan. Place pan 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.
- For mousse, combine chocolate chips, butter, sugar and coffee granules in a saucepan. 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 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 2 minutes. Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture. Pour into a bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes.
- Remove sides of springform pan. Set aside 1/4 cup of mousse for garnish. Spoon half of the remaining mousse over brownie layer, spread evenly over top and around sides.
- In a mixing bowl, beat the remaining mousse and about a third of the whipped cream on low. Fold in remaining whipped cream. Spread over mousse layer. Place cookies around sides of dessert, gently pushing into mousse. Place reserved mousse in a resealable plastic bag or pastry bag; decorate top of dessert as desired. Cover and refrigerate for at least 4 hours or until firm. Yield: 12-16 servings.
Reviews forChocolate Truffle Dessert
"I make this cake every year around Christmas/Thanksgiving. It's a bit difficult of a recipe but every bite is worth it. I have never tasted a dessert so rich and delicious. I made one for the postman who shared it with his coworkers, and they loved it. He doesn't even deliver our mail anymore but stops by around the holidays to ask if I will make them all this cake again this year. Now, not only does the post office get a cake each year so does the staff at my son's school and the my husband's coworkers! I"
"I made this yesterday,it's very good.I will make it again."