Wednesday, September 8, 2010

Chocolate Mousse Truffle Cake

As per Amelia's request, here is the recipe for the Chocolate Mousse Truffle Cake, via the Taste of Home Best of Quick Cooking cookbook from my sister.  Adapted recipe includes Chelsi's tips.

You'll Need:
1 nine-inch round springform pan
1 piping bag and star tip or a large plastic bag and scissors
1 package brownie mix, 8x8 inch pan size
Ingredients needed for brownies according to the box
3 cups semisweet chocolate chips
2 cups heavy whipping cream, divided
6 tbs butter, cubed and at room temperature
1 tbs instant coffee granules (I left these out and it was delish.)
3 tbs vanilla extract (Yep.  Three TABLESPOONS of vanilla)
30ish Peppridge Farm Pirouette cookies of a desired flavor, cut into thirds (I used mint and cut them with an electric knife)

Heat oven to 350.  Grease bottom and sides of your pan generously.  Prepare brownie batter according to package directions.  Spread into the bottom of your pan.  Tap to remove air and bake at 350 for 25-35 minutes or until a toothpick comes out clean.  Cool completely on a wire rack.  This can be done a day in advance.

Place chocolate chips in a food processor, cover, and process until finely chopped.  Meanwhile, in a microwave safe bowl, combine 1 cup cream, butter, and coffee granules.  Microwave uncovered on high for 1:00-1:30, or until butter melts when stirred.    With food processor still running, add cream mixture to chocolate chips in a smooth, steady stream.  Add vanilla.  Process until smooth. Refrigerate for 10 minutes.

Prepare a pastry bag with star tip.  Or use a plastic bag by cutting a small hole in the corner, then cutting three small snips around the edge of your hole.  (See below.  Yeah, I drew it.)  Fill the bag with 1/4 of the chocolate mixture.

Remove the sides of your springform pan.  Spread half of the remaining chocolate mixture onto your brownie, spreading evenly and over the sides.  Return the chocolate to fridge.

In a small bowl, whip the remaining cream until soft peaks form.  This works best in a chilled, glass bowl.  (Same thing if you're ever whipping egg whites.)  Fold into the remaining chocolate mixture.  Spread mousse over the chocolate layer.  Gently press the cookies into the sides of the dessert.

Pipe reserved mixture onto the top.  Cover loosely and refridgerate at least four hours or overnight.  Remove 5 minutes before serving.  Just before serving, dip the bottom of your serving plate (with the bottom of the springform pan ontop of your plate) into a sink full of hot water and let stand for 5 minutes, making sure no water gets onto the top of your plate.  (Do this with cheesecakes too.)  Cut, serve, eat, collapse into a chocolate coma, repeat.

Ps. I'm trying to expand my cake business.  If you know anyone in need of cake, please oblige.  See my album on Facebook or visit my cake portfolio.  


Kari said...

Love the doodle.

amelia said...

yay! thanks for the recipe. it looks like lots of fun.... we'll see if i get around to trying it out.