Brownie Truffle Pie
A fudgy brownie base topped with rich chocolate ganache and a light chocolate mousse layer — an over-the-top dessert for serious chocolate lovers.
- Prep Time
- 30 min
- Cook Time
- 35 min
- Total Time
- 1 hr 5 min
- Servings
- 10 servings
Flipping through a recipe book when you're hungry is basically cruel and unusual punishment, and yet I do it anyway. When I landed on the picture for this one, I stared at it a little too long — and so did my daughter, who marched right up and announced, "Mommy, I want you to make THAT!" Same, kiddo.
I made a few tweaks to simplify things, and the result was completely worth it. The Pirouette cookies pressed around the edge are mostly there for the "wow" factor, but they add a nice bit of crunch too. This is a rich, velvety dessert, so even a small slice goes a long way.
Consider this your permission slip to slip into a chocolate coma.
Ingredients
- 1 box brownie mix (plus eggs, oil, and water called for on the box)
- 3 cups semisweet chocolate chips
- 1 cup heavy cream
- 4 tablespoons butter
- 1 tablespoon vanilla
- 2 tablespoons coffee liquor (or cooled coffee, if you'd rather skip the liquor)
- 4 oz. frozen whipped topping, thawed
- 14-16 Pirouette cookies, cut into 1 1/2 inch pieces
Instructions
- 1Preheat the oven to 350 degrees. Line an 8 inch round baking pan with foil and spray with cooking spray. Mix the brownie batter and spread it in the pan. Bake for 30-35 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- 2Combine the heavy cream and butter in a microwave-safe bowl. Microwave on high for 1 to 1 1/2 minutes, until the butter is melted and the mixture is boiling, then stir until smooth. Pour over the chocolate chips and whisk until melted. Stir in the vanilla and coffee liquor.
- 3Set aside 1/4 cup of the chocolate mixture for garnish. Remove the brownie from the pan and place on a serving plate. Spread half of the remaining chocolate mixture over the brownie in an even layer.
- 4Stir the whipped topping into the rest of the chocolate mixture until well combined, then spread over the ganache layer and around the sides. Gently press the cookie pieces into the side of the pie. Pipe the reserved chocolate mixture on top.
- 5Refrigerate for at least 4 hours, or overnight. Let sit for 5 minutes before cutting.
Tips
- If the ganache layer is still soft, chill the brownie and ganache for 20-30 minutes before spreading on the mousse layer — it makes for much cleaner layers.
Storage & Reheating
Freezer instructions: cover and store the whole pie in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
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