MAKEOVER CHOCOLATE TRUFFLE DESSERT

Makeover Chocolate Truffle Dessert image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 7

1 box(es) fudge brownie mix (8-inch square pan size)
3 can(s) (18 ounces) semisweet chocolate chips
2 cup(s) heavy whipping cream, divided
6 tablespoon(s) butter, cubed
1 tablespoon(s) instant coffee granules
3 tablespoon(s) vanilla
1-16 - pirouette cookies, cut into 1-1/2-inch pieces

Steps:

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 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 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.