Recipes
DECADENT CHOCOLATE TRUFFLE DESSERT
Decadent Chocolate Truffle Dessert
CATEGORIES
INGREDIENTS
- -1/4 cup butter, softened
- -1 Cup sugar
- -2 squares (1 oz. each) unsweetened chocolate
- -2 Eggs, separated
- -1/4 Cup Milk
- -1 tsp. vanilla ext.
- -3/4 Cup Flour
- -1/2 Cup Baking Powder
- -1/4 tsp. salt
- MOUSSE FILLING:
- -2 Cups (12 oz.) semisweet chocolate chips
- -1 1/2 cups whipping cream, divided
- -1/4 cup confectioner's sugar
- -1 Tbsp. vanilla ext.
- -*14-16 creme-filled Pirouette cookies, cut into 1 to 1 1/2 inch pieces.
DIRECTIONS
In a mixing bowl, cream butter and sugar. Add chocolate; mix well. Add egg yolks, one at a time, beating well after each addition. Add mmilk and vanilla; mix well.
Combine the flour, baking powder and salt; stir into chocolate mixture just until blended.
In a small mixing bowl, beat egg whites until soft peaks form. Fold into chocolate mixture. Pour into a greased and floured 9-inch springform pan. Place pan on a baking sheet.
Bake at 350' for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool COMPLETELY on a wire rack.
FOR FILLING:
In a microwave safe bowl, combine the chocolate chips and 1/2 cup of cream. Cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature.
Stir in sugar and vanilla; set aside. In a small mixing bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high 1/3 at a time; mix well.
Spoon onto top of brownie bottom (ENSURING THAT THE BROWNIE IS COOLED). Refrigerate for at least 3 hours.
Remove from refrigerator and garnish with cut Pirouette cookies, pressing lightly into mousse. Garnish with chocolate shavings, whipped cream or some of the reserved chocolate filling.
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