TRUFFLE DESSERT RECIPE RECIPES

Steps:

• Make the crust: Place Oreo cookies in a resealable plastic bag and use a rolling pin to crush into a fine crumble. Add melted butter and toss to combine.
• Place a sheet of parchment paper on the bottom of a 9"-x-9" baking dish and pour in Oreo mixture, pressing down to form a crust.
• Make the mocha truffle: Melt chocolate in 30-second intervals in the microwave until fully melted, then set aside to cool.
• In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat butter and vanilla on medium until light and fluffy. Turn mixer to low and gradually mix in powdered sugar, 2 cups at a time. Once combined, mix in 1/4 cup heavy cream, coffee, chocolate, and salt until fully incorporated and smooth. Transfer to baking dish and smooth evenly on top of Oreo crust, then chill in the refrigerator while making ganache.
• Make the ganache: Put semisweet chocolate chips in a medium mixing bowl. Heat remaining 1 cup heavy cream in a saucepan over medium heat, just until small bubbles form. Pour warm cream on top of chocolate chips and let sit for 5 minutes, until chocolate has mostly melted. Whisk to combine, then pour on top of truffle bars and smooth evenly.
• Refrigerate truffle bars for 2 hours before slicing and serving.

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.