Chocolate Truffle Dessert

1 package budge brownie mix (8 in. square pan size)

3 cups (18 oz.) semisweet chocolate chips

2 cups heavy whipping cream, divided

6 T. butter, cubed

1 T. instant coffee granules

3 T. vanilla extract

14 Pirouette cookies, cut into 1-1/2 " pieces

1. Prepare brownie batter according to package directions. Spread into a greased 9 in. spring form 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 completely on a wire rack.

Place chocolate chips in a food processor. Cover; 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 in a slow, steady stream. Add vanilla; cover and process until smooth.

2. 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 spring form pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides.

3. In a small mixing bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer.

4. 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.

Notes:

I do not use the coffee granules.

I use the mint Pirouette cookies and it tastes great. I didn't cut them to the size the recipe said, I just broke them up the size my dessert ended up being. (It was a bit messy)

This is a very rich dessert!

Recipe from: Taste of Home's Simple & Delicious Nov/Dec. 2007