Brownie Truffle Pie

Flipping through recipe books when you’re hungry is like begging someone to hold a chocolate bar in front of your face while dieting.  It’s cruel and unusual punishment, yet I find myself doing this on a regular basis.  Too many times I’ve slammed the book shut and fussed at myself for the self-inflicted torture.  Sometimes I wonder if that’s the real dessert in the pictures though, because it looks like an oasis in a desert since I want to eat the page itself.

The picture of this particular dessert took up an entire page, and I stared at it.  My daughter comes up and says, “Mommy, I want you to make THAT!”  Yes, kiddo, me too.

I made a few modifications on this to make it a little easier, but the result was out of this world.  The pirouettes are more of a fancy garnish, adding a “wow” factor to the presentation…along with added deliciousness.  This is a rich, velvety dessert with a moist and creamy texture, so even a small slice goes a long way.  Excuse me while I slip into a chocolate coma.

Brownie Truffle Pie

1 box brownie mix (plus eggs, oil and water for baking directions)

3 cups semisweet chocolate chips

1 cup heavy cream

4 tablespoons butter

1 tablespoon vanilla

2 tablespoons coffee liquor (use cooled coffee if you’d prefer not to use liquor)

4 oz. frozen whipped topping, thawed

14-16 Pirouette cookies, cut into 1 1/2 inch pieces

Preheat oven to 350 degrees.  Line 8 inch round baking pan with foil, spray with cooking spray.  Mix brownie batter together, spread in pan.  Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

In a microwave safe bowl, combine heavy cream and butter.  Microwave on high for 1-1 1/2 minutes or until butter is melted and mixture is boiling, stir until smooth.  Add cream mixture to chocolate and whisk until chocolate melts.  Stir in vanilla and coffee liquor.

Set aside 1/4 cup chocolate mixture for garnish.  Transfer remaining chocolate mixture to a large bowl.  Place brownie on serving plate.  Spread half of the remaining chocolate mixture over brownie layer, spreading evenly over the top.  Stir in whipped topping with chocolate mixture until well combined.  Spread over chocolate layer, also around the sides.  Gently press cookies into side of dessert.  Pipe reserved chocolate mixture on top.  Refrigerate for at least 4 hours or overnight.  Remove from fridge 5 minutes before cutting.

**Spreading the top layer is easier if the ganache layer is already set….to do so, place brownie and ganache layer in refrigerator for 20-30 minutes for layer to harden before spreading mousse layer on top.**