Brownie with Truffle Mousse
Elegance and sophistication is the hallmark of this rich and decadent chocolate brownie dessert with creamy truffle mousse. Beautifully decorated with fresh strawberries, this prize-winning dessert is perfect for your next holiday party! Created in the kitchen of Jennifer Lynch of Alden, NY, this 1st Prize winning recipe is a sure hit.
- 1 packet (1 oz.) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) butter
- 1 cup granulated sugar
- 2 large eggs, separated
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped macadamia nuts
- TRUFFLE MOUSSE
- 1/3 cup water
- 1 envelope (7g) unflavored gelatin
- 1 1/4 cups (2 1/2 sticks) butter
- 1 tablespoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 3/4 cup granulated sugar
- 5 large eggs, separated
- 3 tablespoons brandy
- 2 pkgs. (2 1/2 oz. each) chocolate-flavor lined waferrolls (3-inch length, 40 total needed)
- 1 cup heavy whipping cream
- Fresh strawberries, sliced (optional)
Directions, Reviews, Nutrition
PREHEAT oven to 350º F. Grease and flour 9-inch springform pan.
COMBINE flour, baking powder and salt in small bowl. Beat butter and sugar in large mixer bowl on medium speed until light and fluffy. Mix in Choco Bake. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla extract; mix well. Stir in flour mixture. Beat egg whites in small mixer bowl until stiff peaks form. Fold beaten egg whites into chocolate mixture until no white streaks remain. Fold in macadamia nuts. Pour into prepared pan.
BAKE for 35 minutes or until wooden pick inserted in the center comes out clean. Cool completely in pan on wire rack.
FOR TRUFFLE MOUSSE:
PLACE water in medium saucepan. Sprinkle gelatin over water and let stand for 2 minutes. Add butter and Nescafe. Heat to boiling over medium heat, stirring frequently, until butter is melted and gelatin is dissolved.
PLACE morsels and sugar in food processor. Process until blended; pour in gelatin mixture while processing. Process until chocolate is melted. Add egg yolks and brandy; process until smooth. Return mixture to saucepan. Cook over medium heat, stirring until mixture thickens. Transfer mixture to large bowl. Refrigerate until thickened; stirring often. Reserve 1/4 cup of chocolate mixture, place in resealable plastic bag; refrigerate.
POUR 1/2 of remaining chocolate mixture in bowl over brownie. Insert waferrolls around top edge of mousse, touching edge of pan.
BEAT cream in small mixer bowl until stiff peaks form. Fold whipped cream into remaining chocolate mixture in bowl until no white streaks remain. Spread cream mixture over chocolate mixture. Cut a small hole from corner of bag of reserved chocolate; squeeze to drizzle over cake. Refrigerate for 4 hours or until firm. Garnish with strawberries, if desired. Remove side of pan.
What did you think? Share Your Review »
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I was really looking forward to making this dessert, so I was disappointed with the outcome. I felt like the brownie part was flavorless and more of just a base. However, I thought the strawberries helped so much! One of my coworkers said they give your mouth a break from the chocolate. Definitely add lots of strawberries. On the plus side, it was easy to make. Lots of steps, but I didn't have a food processor and just used my blender and it worked fine. All my coworkers said it looked fantastic though.
Flavors for All
This recipe is a good one to make substitutions to without destroying the bases yummy flavor. Switch out the wafer cookies with any number of flavors that are on the market today and it still tastes yummy. The strawberries are an ingredient that I would not skimp on, the more the merrier. The chocolates can be substituted also. It was a very joyful dessert to make, not too easy and not so difficult that it was a chore. I'd do it again for sure. If the dessert lasts more than one day, it tastes more mellow each following day, which makes the mousse, moussier.
Beautiful & delicious
People thought it came from a bakery! Didn't believe I had made it. WILL DEFINITELY MAKE AGAIN.
What a fabulous way to enjoy the love of chocolate! Even though this recipe is rated "challenging", I found it quite simple. The family was thrilled by this dessert, especially the kids who thought it was a special occasion because it had the chocolate wafer rolls which they have been informed that these cookies are for special occasions! Not anymore!!! My oldest daughter claims"Now this is what I call death by chocolate!"
I wanted something to test my new found love of cooking and this definately is time consuming and there are alot of ingredients i had to go out and buy but for a holiday or special occassion it is peffect. People were very impressed because its so pretty and professional looking and tastes just as good as it looks. Me and most of my family hate coffee but the coffee here adds a nice flavor. Also i DID NOT use brandy because i am not of age to buy any and did not use a whole cup of nuts. The brownie is not very thick so to me a whole cup would be overwhelming. Also i rubbed the whole springform pan with butter and then dusted flower over it because if this sticks to the sides it will definately rip it apart. Take your time follow directions carefully and you will wow people with this one!
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 770
- Calories from Fat: 470
- Total Fat: 53g (82% of DV)
- Saturated Fat: 27g (135% of DV)
- Cholesterol: 210mg (70% of DV)
- Sodium: 380mg (16% of DV)
- Carbohydrates: 66g (22% of DV)
- Dietary Fiber: 3g (12% of DV)
- Sugars: 47g
- Protein: 9g
- Vitamin A: 25% of DV
- Vitamin C: 0% of DV
- Calcium: 6% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.