- 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
- 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. Yield: 16 servings.
Reviews forMakeover Chocolate Truffle Dessert
"I've made this dessert a couple of times. Each time it's gotten rave reviews...love it! Just for the record, the "makeover" part is for time saving."
"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 :)"
"Made this for Christmas dinner dessert. It was fantastic & easy to make. After reading reviews I did make a few adjustments to the recipe- I used 2 cups milk chocolate chips & 1 cup semisweet chips & I did not use the coffee granules (my husband does not like a coffee/choc combo). I also kept it all in the springform pan while it chilled. It looked professional. Everyone asked where I bought it."
"Taste was bitter and the cookies lost their crunch after refrigeration. Not worth the work to make it."
"This is just an observation. Sometimes "Makeover" can also refer to a more simplified version, not necessarily healthier. I remember seeing a recipe for this that you had to make the brownies from scratch and took longer.I also dont see "healthy" listed anywhere in the description or see it in a "healthy" section so it was probably intended to refer to ease of preparation."
"My daughter made this twice in one weekend. It was appealing to the eye and delicious. People were impressed"