Makeover Chocolate Truffle Dessert
Makeover Chocolate Truffle Dessert might be just the dessert you are searching for. One portion of this dish contains around 5g of protein, 33g of fat, and a total of 518 calories. This recipe serves 16. For 86 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is a very reasonably priced recipe for fans of Cajun food. 6163 people have made this recipe and would make it again. A mixture of vanillan extract, heavy whipping cream, semisweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 55 minutes. It is brought to you by Taste of Home. With a spoonacular score of 27%, this dish is not so super. Chocolate Truffle Dessert, Double-Chocolate Truffle Dessert, and Makeover Dirt Dessert are very similar to this recipe.
Servings: 16
Preparation duration: 30 minutes
Cooking duration: 25 minutes
Ingredients:
1 box fudge brownie mix (8-inch square pan size)
6 tablespoons butter, cubed
14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces
2 cups heavy whipping cream, divided
1 tablespoon instant coffee granules
3 cups (18 ounces) semisweet chocolate chips
3 tablespoons vanilla extract
Equipment:
springform pan
baking sheet
toothpicks
wire rack
food processor
microwave
bowl
ziploc bags
Cooking instruction summary:
Directions 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. Yield: 16 servings. Editor's Note: The amount of vanilla called for in the recipe is correct.How-To: How to Make Chocolate Truffle Dessert» Originally published as Makeover Chocolate Truffle Dessert in Simple & DeliciousNovember/December 2007, p58 Nutritional Facts 1 slice equals 490 calories, 34 g fat (17 g saturated fat), 67 mg cholesterol, 175 mg sodium, 46 g carbohydrate, 3 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Prepare brownie batter according to package directions.
2. Spread into a greased 9-in. springform pan.
3. Place on a baking sheet.
4. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
5. 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.
6. Add vanilla; cover and process until smooth.
7. Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish.
8. Transfer remaining chocolate mixture to a large bowl.
9. Remove sides of springform pan.
10. 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.
11. Spread over chocolate layer. Gently press cookies into sides of dessert.
12. Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight.
13. Remove from the refrigerator 5 minutes before cutting.
Nutrition Information:
covered percent of daily need
