I was at Costco a few weeks ago with my little shadow and like we normally do, we tried a few samples along the isles around the store. I think there should be a waiver that everyone must sign when you begin a Costco membership that says Costco is not responsible for impulse hunger purchases! Do not go to Costco when you are hungry! You will come home with huge bags of Chicago Mix Popcorn, snacks and crackers, cheese spreads by the quart, and all kinds of goodies that you don’t really need. On this visit, there happened to be a little sample booth for chocolate truffles. You know I love chocolate and truffles are kind of fancy and special so of course we took a sample. After that one bite, how could I resist buying a four pound box of chocolate truffles for around $10! Ten Dollars! I was thinking of what I could do with these little gems. The saleslady was trying to seal the deal saying the four pounds is divided into four 1 lb bags 4 bags and you could give them away as gifts to your mailman, teachers etc. She could have just shoved the truffle in my mouth and not said another word because I was already sold. I doubt these babies will ever make it to the gift wrapping table, I was already thinking of how many ways I could use them up besides just eating them as they are. Why did I skimp on lunch that day and walk through those big wholesale doors with a little rumbly in my tumbly? Darn Costco samples!
So as Thanksgiving drew closer, I wanted to make some sort of dessert that featured these truffles. I found a few chocolate desserts that had a mousse layer so I thought it would be great to incorporate that along with a truffle layer and then top it with the truffles from Costco. I knew it would be a hit with our little chocolate loving girls so it would get eaten! This desert could be made in a tart pan which would be pretty, or in a square or rectangular metal or glass cake pan would be good. I used my trusty springform pan. I like its size and knew my fridge would be full with Thanksgiving leftovers so the springform would be easier to squeeze in there and the leftover dessert would be nicely protected. The crust is a basic Oreo crust. You can use really any variety of Oreos you like. I chose the Chocolate with Chocolate filling since I can never have too much chocolate. It was tempting to make it with Chocolate and Mint Creme Oreos so I may try that in the future. You could even just buy a ready-made Oreo crust to make it even easier. On top of the Oreo crust is a “truffle” layer. I thought about just throwing some truffles into a food processor for this layer, but I resisted. I thought that was kind of wasteful since truffles can be expensive (unless you grab that 4 lb box at Costco). 🙂 Also I wanted the truffles to be just the finishing touch and even optional if you don’t have any on hand and the “truffle” layer to be more of a homemade truffle like texture, but easily made with basic ingredients. On top of the “truffle” layer is the chocolate mousse layer. This is just awesome. It has the creaminess of cheesecake from the cream cheese, but it’s light and smooth and I think I could eat it by the bowlful – uh I mean spoonful. If you want to go with the mint flavor Oreo crust, you could easily add a few drops of mint extract to the mousse to give it a little minty zing. To finish off the dessert, you can use homemade whipped cream, whipped cream from a can (like I did) and then chocolate shavings and truffle that inspired this dessert finishes each piece off. Just a warning, if you use the whipped cream on the whole dessert, it will kind of melt away after a few minutes or if you put the dessert back in the fridge for leftovers. This doesn’t bother me, I just give a fresh burst of whipped cream (from the can) on each piece as we enjoy our leftover dessert.
If you are having a holiday party or need a dessert that can be made in advance, this is great. I think the chocolate flavor enhances as the dessert chills for a day or two. Just wait to garnish with whipped cream and the truffles just before serving so that’s all fresh and pretty.
Chocolate Mousse Truffle Dessert
around 25 Oreos – any variety you like. This leaves a few extra from the package for you to taste test.
6 TBS Butter
1 C dark chocolate chips
3/4 C heavy cream
1 8 oz package of cream cheese
1/2 C milk chocolate chips
2 TBS Butter
1/2 C Chocolate Malt Powder
1/2 C Sugar
2 TBS Heavy Cream
Whipped Cream from a can or homemade with heavy whipping cream, sugar, and a little vanilla. You could add a little powdered sugar to stiffen it a bit.
Shaved chocolate – I just used a Ghiradelli Twilight Delight Intense Dark Chocolate square. You could also dust with cocoa powder.
Truffles! The ones I bought were dark chocolate truffles coated in cocoa powder. You could use any variety you prefer.
and what started it all: those truffles from Costco
You can’t tell from the picture, but it’s 2 two pound boxes of truffles packaged together from Costco. That’s four pounds of French truffles for around $10, folks!
Chocolate Mousse Truffle Dessert
Prepare your pan with non stick spray and/or and parchment paper on bottom and up sides. I prefer to use parchment paper.
Make your crust by pulsing the Oreos in a food processor until fine crumbs. Melt the 6 TBS of butter and combine the Oreo crumbs and melted butter in a bowl.
Spread and press this evenly onto the bottom of your prepared pan. Place this in the fridge as you prepare your next layer.
Warm 3/4 C Heavy Cream in a sauce pan on the stove over medium heat. You want this to be hot, but not boiling.
Measure out the 1 C of dark chocolate chips into a bowl and pour the hot heavy cream over the dark chocolate chips.
Whisk this until smooth and pour it over the chilled crust.
Smooth evenly and chill in freezer for 20-30 minutes.
In the meantime, make your mousse layer.
Beat cream cheese using mixer on medium – high speed until airy.
In a glass bowl, combine the 2 TBS butter and 1/2 C milk chocolate chips. Microwave this for 20 seconds at a time, stirring after 20 seconds until melted and smooth.
Spoon the melted butter/chocolate into the cream cheese and continue to mix until incorporated, scraping bowl as needed.
Combine the 1/2 C chocolate malt powder and 1/2 C sugar and slowly add this in to mousse.
Continue to beat this in mixer and scrape sides as needed.
Change to whisk attachment and slowly add in 2 TBS of heavy cream and whisk on high until smooth and light. Oh, that whisk attachment is fair game once all the mixing is complete 🙂 My oldest daughter loved hanging out with me in the kitchen when I made this dessert for sure.
Spread the mouse layer over the chilled truffle layer.
Chill until ready to serve. You could even freeze for a little bit so it sets up even better, but it’s not meant to be a frozen dessert.
Just before serving or on each piece, top with whipped cream, chocolate shavings, and truffles.
Refrigerate any leftovers.
I’m off to Costco this afternoon to renew our membership! I solemnly swear to not purchase any chocolate on this visit.