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.

Brownie with Truffle Mousse
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 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
  • 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)


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.

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.

Nutritional Information

% Daily Value *

  • Total Fat 53g 82%
  • Saturated Fat 27g 135%
  • Cholesterol 210mg 70%
  • Sodium 380mg 16%
  • Carbohydrates 66g 22%
  • Dietary Fiber 3g 12%
  • Vitamin A 25%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 8%
  • Sugars 47g
  • Protein 9g

* Percentage Daily Values are based on a 2000 calorie diet.

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