Makeover Chocolate Truffle Dessert

• 1 box fudge brownie mix (8-inch square pan size)
• 3 cups (18 ounces) semisweet chocolate chips
• 2 cups heavy whipping cream, divided
• 6 tablespoons butter, cubed
• 1 tablespoon instant coffee granules
• 3 tablespoons vanilla extract
• 14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces

1. Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a
2. . Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. Place chocolate chips in a food processor; cover and process until finely chopped. In a small microwave-safe bowl, combine 1 cup cream, butter and coffee granules. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted; stir until smooth. With food processor running, add cream mixture to chocolate chips in a slow, steady stream. Add vanilla; cover and process until smooth.
4. Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl.
5. Remove sides of springform pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides. In a small bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer. Gently press cookies into sides of dessert.
6. Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.

brownie mix, chocolate chips, heavy whipping cream, butter, coffee granules, vanilla, pirouette cookies

Taken from www.tasteofhome.com/recipes/makeover-chocolate-truffle-dessert/ (may not work)