MAKE OVER CHOCOLATE TRUFFLE DESSERT

By Nicky

Ingredients

• 1 box fudge brownie mix (8" square pan size)
• 3 c. semisweet chocolate chips
• 2 c. heavy whipping cream, divided
• 6 tbsp. cubed butter
• 3 tbsp. pure vanilla extract
• 14-16 Pirouette cookies, cut into 1 1/2" pieces

Preparation

Step 1

Prepare brown batter according to pkg. directions. Spread in a greased 9" spring form pan. Place on a baking sheet. Bake at 350 F for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Cool on rack.

Place chocolate chips in a food processor, cover and process until finely chopped. In a small microwave-safe bowl, combine 1 c of cream. and butter. Microwave, uncovered, on high for 1 - 1 1/2 minutes or until butter is melted; stir until smooth. With food processor running, ad 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 c. chocolate mixture; set aside for garnish. Transfer the remaining chocolate mixture to a large bowl.

Remove sides of spring form pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides. In small bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer. Gently press cookies into the side of the dessert.

Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from fridge 5 minutes before cutting.

1 slice
490 calories, 34 g. fat, 67 mg. cholesterol, 175 mg. sodium, 46 g. carbohydrate, 3 g. fiber, 4 g. protein.