Name: Makeover Chocolate Truffle Dessert
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 16 servings
Ingredients: 1 box fudge brownie mix (8-inch square pan size); 3 cups 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

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.

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Makeover Chocolate Truffle Dessert

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Yield:16 servings

Prep:30 min

Cook:25 min

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Ingredients

1 box fudge brownie mix (8-inch square pan size)
3 cups 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

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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 in 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 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.