CHOCOLATE TRUFFLE DESSERT

Chocolate Truffle Dessert image

Chocolate lovers will savor this impressive dessert, featuring a brownie base and chocolate mousse filling. -Lisa Otis, New Paltz, New York

Provided by Taste of Home

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 20

Ingredients

1/4 cup butter, softened
1 cup sugar
2 ounces unsweetened chocolate, melted and cooled
2 large 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 semisweet chocolate chips
1-3/4 cups heavy whipping cream, divided
3/4 cup sugar
1/2 cup butter, cubed
1 tablespoon instant coffee granules
5 large egg yolks, lightly beaten
3 tablespoons vanilla extract
1 envelope unflavored gelatin
1/3 cup cold water
14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces

Steps:

In a large bowl, cream butter and sugar until light and fluffy. 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 bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased and floured 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 completely on a wire rack., In a small saucepan, combine chocolate chips, 3/4 cup cream, sugar, butter and coffee granules. 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 the 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 1 minute. Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture. Pour into a large bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes., Remove sides of springform pan. Cut a hole in the corner of a pastry or plastic bag; fill bag with 1/4 cup mousse. Set aside for garnish. Spoon half of the remaining mousse over brownie layer, spreading evenly over top and around sides., In another large bowl, beat the remaining cream until soft peaks form. Add a third of the whipped cream to the remaining mousse; beat on low speed. Fold in remaining whipped cream. Spread over truffle mousse layer. , Gently press cookies into sides of dessert. Pipe reserved mousse on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.

Nutrition Facts : Calories 452 calories, Fat 30g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 178mg sodium, Carbohydrate 45g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.