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:

Quickview
517k Calories
4g Protein
33g Total Fat
48g Carbs
1% Health Score
Limit These
Calories
517k
26%

Fat
33g
51%

  Saturated Fat
17g
112%

Carbohydrates
48g
16%

  Sugar
29g
32%

Cholesterol
55mg
19%

Sodium
191mg
8%

Alcohol
0.84g
5%

Caffeine
37mg
12%

Get Enough Of These
Protein
4g
9%

Manganese
0.47mg
24%

Copper
0.41mg
21%

Iron
3mg
18%

Magnesium
61mg
15%

Vitamin A
591IU
12%

Phosphorus
113mg
11%

Fiber
2g
11%

Potassium
227mg
7%

Zinc
0.97mg
6%

Selenium
3µg
5%

Vitamin B2
0.08mg
5%

Calcium
44mg
4%

Vitamin E
0.65mg
4%

Vitamin K
4µg
4%

Vitamin B3
0.67mg
3%

Vitamin B1
0.05mg
3%

Vitamin B12
0.13µg
2%

Vitamin B5
0.2mg
2%

Vitamin D
0.3µg
2%

Folate
7µg
2%

Vitamin B6
0.03mg
1%

covered percent of daily need
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