Chocolate Truffle Dessert

Name: Chocolate Truffle Dessert
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 118 milliliters butter, cubed; 14 Pirouette cookies, cut into 1-1/2-inch pieces; 5 egg yolks, lightly beaten; 2 eggs, separated; 177 milliliters all-purpose flour; 1 envelope unflavored gelatin; 414 milliliters heavy whipping cream, divided; 1 Tbsp instant coffee granules; 59 milliliters milk; 0 teaspoons salt; 340 grams cups semisweet chocolate chips; 177 milliliters sugar; 57 grams unsweetened chocolate, melted and cooled; 3 Tbsps vanilla extract; 79 milliliters cold water

You can never have too many dessert recipes, so give Chocolate Truffle Dessert a try. One portion of this dish contains roughly 6g of protein, 30g of fat, and a total of 421 calories. This recipe serves 16. If you have semisweet chocolate chips, butter, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. Users who liked this recipe also liked Double-Chocolate Truffle Dessert, Makeover Chocolate Truffle Dessert, and Easy Truffle ~ Chocolate and Roses Truffle Spoons.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add chocolate; mix well.

Ingredients you will need

Chocolate

Add egg yolks, one at a time, beating well after each addition.

Ingredients you will need

Egg Yolk

Add milk and vanilla; mix well.

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Vanilla

Milk

Combine the flour, baking powder and salt; stir into chocolate mixture just until blended.

Ingredients you will need

Baking Powder

Chocolate

All Purpose Flour

Salt

In a small bowl, beat egg whites until soft peaks form. Fold into batter.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Pour into a greased and floured 9-in. springform pan.

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Springform Pan

Place on a baking sheet.

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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.

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Toothpicks

Wire Rack

Oven

In a small saucepan, combine chocolate chips, 3/4 cup cream, sugar, butter and coffee granules. Cook and stir over low heat until sugar is dissolved and chips are melted. Stir a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir for 2 minutes or until mixture is slightly thickened.

Ingredients you will need

Chocolate Chips

Instant Coffee

Egg Yolk

Butter

French Fries

Cream

Sugar

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Sauce Pan

Frying Pan

Remove from the heat; stir in vanilla.

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Vanilla

Sprinkle gelatin over cold water; let stand for 1 minute.

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Gelatin

Water

Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture.

Ingredients you will need

Chocolate

Gelatin

Pour into a large bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes.

Ingredients you will need

Water

Equipment you will use

Bowl

Remove sides of springform pan.

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Springform Pan

Cut a hole in the corner of a pastry or plastic bag; fill bag with 1/4 cup mousse. Set aside for garnish. Spoon half of the remaining mousse over brownie layer, spreading evenly over top and around sides.

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Ziploc Bags

In another large bowl, beat the remaining cream until soft peaks form.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add a third of the whipped cream to the remaining mousse; beat on low speed. Fold in remaining whipped cream.

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Whipped Cream

Spread over truffle mousse layer.

Ingredients you will need

Spread

Gently press cookies into sides of dessert. Pipe reserved mousse on top. Cover and refrigerate for at least 4 hours or overnight.

Ingredients you will need

Remove from the refrigerator 5 minutes before cutting.

Equipment

Ingredients

Servings:

1teaspoons

baking powder 118milliliters

butter, cubed 14

Pirouette cookies, cut into 1-1/2-inch pieces 5

egg yolks, lightly beaten 2

eggs, separated 177milliliters

all-purpose flour 1envelope

unflavored gelatin 414milliliters

heavy whipping cream, divided 1Tbsp

instant coffee granules 59milliliters

milk 0teaspoons

salt 340grams

cups semisweet chocolate chips 177milliliters

sugar 57grams

unsweetened chocolate, melted and cooled 3Tbsps

vanilla extract 79milliliters

cold water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "