Difficulty: Easy - for beginners
Serves: 12-16 servings
â€¢1/4 cup butter, softened
â€¢1 cup sugar
â€¢2 ounces unsweetened chocolate, melted and cooled
â€¢2 eggs, separated
â€¢1/4 cup milk
â€¢1 teaspoon vanilla extract
â€¢3/4 cup all-purpose flour
â€¢1/2 teaspoon baking powder
â€¢1/4 teaspoon salt
â€¢2 cups (12 ounces) semisweet chocolate chips
â€¢1-3/4 cups heavy whipping cream, divided
â€¢3/4 cup sugar
â€¢1/2 cup butter, cubed
â€¢1 tablespoon instant coffee granules
â€¢5 egg yolks, lightly beaten
â€¢3 tablespoons vanilla extract
â€¢1 envelope unflavored gelatin
â€¢1/3 cup cold water
â€¢14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces
â€¢In a large bowl, cream butter and sugar until light and fluffy. Add chocolate; mix well. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder and salt; stir into chocolate mixture just until blended.
â€¢ In a small bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased and floured 9-in. springform 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.
â€¢ 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. Remove from the heat; stir in vanilla.
â€¢ Sprinkle gelatin over cold water; let stand for 1 minute. Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture. Pour into a large bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes.
â€¢ Remove sides of 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.
â€¢ In another large bowl, beat the remaining cream until soft peaks form. Add a third of the whipped cream to the remaining mousse; beat on low speed. Fold in remaining whipped cream. Spread over truffle mousse layer.
â€¢ Gently press cookies into sides of dessert. Pipe reserved mousse on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting. Yield: 12-16 servings.