Chocolate Truffle Dessert

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 (20 ounce) package brownie mix (8 inch pan size box)
• 1 egg (or however many mix requires)
• 1/4 cup water (or however much mix requires)
• 1/3 cup vegetable oil (or however much mix requires)
• 3 cups semi-sweet chocolate chips
• 2 cups heavy whipping cream, divided
• 6 tablespoons butter, cubed
• 1 tablespoon instant coffee granules
• 3 tablespoons vanilla
• 14 -16 pirouette cookies, cut into 1 1/2 inch long pieces

Recipe

• 1 preheat oven to 350* f. prepare brownie batter according to package directions, using egg, water, and oil. pour into a greased 9-inch round springform pan. place pan on a baking sheet, transfer to oven, and bake at 350* f for 25-30 minutes or until toothpick inserted near center comes out clean. cool completely in pan on a wire rack.
• 2 place chocolate chips in a food processer and process until finely chopped. in a small microwave safe bowl, combine 1 cup cream, butter, and coffee granules. microwave until butter is melted, about 1-1 1/2 minutes. stir until smooth.
• 3 with food processor running, add butter mixture to the chocolate in a steady, slow stream. add vanilla and process until smooth.
• 4 fill a pastry decorating bag with 1/4 cup chocolate mixture and set aside. transfer remaining mixture to a large bowl.
• 5 remove sides from springform pan. spread top and sides of the brownie evenly with half of the chocolate mixture.
• 6 in a small bowl, beat remaining 1 cup cream until soft peaks form. fold carefully into remaining chocolate mixture until evenly mixed. spread over chocolate layer on brownie.
• 7 gently press cookie pieces close together and vertically against sides of brownie.
• 8 pipe reserved chocolate mixture into little rosettes around top.
• 9 cover and chill for at least 4 hours or overnight.
• 10 remove from refrigerator 5 minutes before cutting. refrigerate leftovers.