Chocolate Truffle Dessert

By jetmech07

Ingredients

• 1 box fudge brownie mix (8 in square pan size)
• 3 cups (18 oz) semisweet chocolate chips
• 2 cups heavy whipping cream, divided
• 6 Tbsp butter, cubed
• 1 Tbsp instant coffee granules
• 3 Tbsp vanilla
• 14-16 Pirouette cookies, cut into 1 1/2 inch pieces

Preparation

Step 1

Prepare brownie batter according to package directions. Spread into a greased 9 inch springfrom 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 - 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. Transfer remaining chocolate mixture to a large bowl.

Spread half of chocolate mixture over brownie layer, spreading evenly over to top. In a small bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer. Place in fridge until set.

Remove sides of springform pan. Gently press cookies into sides of dessert. Pipe reserved chocolate mixture on top.