Nestle Toll House Recipe: Brownie with Truffle Mousse - Very Best Baking

click here to enter

Raspberry Fudge Torte

Nutty Nougat Caramel Bites

Creamy Pesto Garden Pasta

enlarge photo

(104)

This recipe is a good one to make substitutions to without destroying ...

Jan M., PLATTE CITY, MO on 6/09

Brownie with Truffle Mousse

There are a million reasons to bake.
Find your inspiration at VeryBestBaking.com

Level: Challenging

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.

Prep: 1 hrs

Cooking: 30 min

Yields: 12 servings

Ingredients

BROWNIE
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 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)

conversion calculator

Directions

FOR BROWNIE:
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.

Remember to follow baking instructions before consuming.

Tips from Very Best Baking Kitchen

My Notes

Click here to add your own note.

Recipe Reviews

Jan M. , PLATTE CITY, MO
June 2009

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..

Jan W. , Blytheville, AR
May 2009

Beautiful & delicious

People thought it came from a bakery! Didn't believe I had made it. WILL DEFINITELY MAKE AGAIN..

Dana F. , Jessup, PA
February 2009

Simply Scrumptious!

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!".

Read all reviews

Molten Chocolate Cake
More Baking 101 Videos

NUTRITION FACTS
Amount Per Serving 12 servings
Serving Size 1/12 of recipe
Calories 770
Calories from Fat. 470
% Daily Value
Total Fat 53g	82%
Saturated Fat 27g	135%
Cholesterol 210mg	70%
Sodium 380mg	16%
Carbohydrates 66g	22%
Dietary Fiber 3g	12%
Sugars 47g
Protein 9g
Vitamin A	25%
Vitamin C	0%
Calcium	6%
Iron	8%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

Unless noted to the contrary, all trademarks and other intellectual property on this site are owned by Société des Produits Nestlé S.A., Vevey, Switzerland or used with permission.

	Chocolate Hazelnut Terrine With Raspberry Sauce
	Chocolate Lover's Chocolate Mousse Pie
	Individual Chocolate Espresso Soufflés