Recipe of Gordon Ramsay Fudge Brownies with White Chocolate Truffle Cream

Fudge Brownies with White Chocolate Truffle Cream. Start with the White Truffle Cream because it needs to be refrigerated until very cold Have truffles unwrapped in a large bowl Heat cream to a simmer in the microwave or stovetop, pour over truffles, add vanilla p, and salt and stir until smooth. Bake, cool and crumble Pillsbury™ Place & Bake™ refrigerated chocolate fudge brownies, stir in chocolate syrup, roll into balls and dip into melted vanilla baking chips for an easy yet wow-worthy treat that's perfect for Christmastime. Make pudding mix as directed on box for pudding, using milk.

Frost with Chocolate Truffle Icing (see below). Brownies freeze great for up to two months. For Chocolate Truffle Icing: Place chocolate in a small mixing bowl. You can cook Fudge Brownies with White Chocolate Truffle Cream using 15 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Fudge Brownies with White Chocolate Truffle Cream

1. It's of ZFOR Brownies.
2. You need 8 ounces of butter.
3. It's 4 ounces of unsweetened chocolate.
4. Prepare 4 of large eggs.
5. It's 2 cups of granulated sugar.
6. It's 1 teaspoon of vanilla extract.
7. It's 1/4 teaspoon of salt.
8. You need 1 cup of all purpose flour.
9. Prepare of For White Chocolate Truffle Cream.
10. You need 2 cups of heavy whipping cream.
11. It's 20 ounces of Lindor white truffles, unwrapped.
12. You need 1 1/2 teaspoons of vanilla.
13. Prepare 1/4 teaspoon of salt.
14. Prepare of For Garnishl.
15. Prepare as needed of sprinkles.

In a medium saucepan, bring cream just to the point of boiling. Pour cream over chocolate and stir until smooth. Take the brownies and cut all around the edges (removing any hard edges) and keeping only the soft brownies. Place the brownies into a food processor.

Fudge Brownies with White Chocolate Truffle Cream instructions

1. Start with the White Truffle Cream because it needs to be refrigerated until very cold.
2. Have truffles unwrapped in a large bowl.
3. .
4. Heat cream to a simmer in the microwave or stovetop, pour over truffles, add vanilla p, and salt and stir until smooth. Cool to room temperature, then refrigerate until very cold at least 4 hours or overnight.
5. Make Brownies.
6. Preheat the oven to 350. Spray a 9 by 13 inch pan with bakers spray. Line pan with foil extending over sides for easy removing of brownies.
7. Melt butter and chocolate in the microwave just until melted, stir smooth then cool to room temperature.
8. Beat eggs and sugar until combined, add vanilla and salt.
9. Fold in chocolate until just combined.
10. Fold in flour just until blended do not over mix.
11. Pour into prepared pan and bake 22 to 25 minutes until a toothpick comes put with moist crumbs. Cool in the pan on a rack completely before frosting.
12. Finish White Truffle Cream.
13. Beat cold truffle cream until light, fluffy and it holds its shape.
14. Lift entire brownie from the oan using the foil.
15. Frost brownies.
16. Decorate with sprimkles.
17. Cut into bars, store in the refrigerator.
18. .

Add the cream cheese to the food processor and pulse until the brownies and cream cheese are fully incorporated. Put the brownies in a stand mixer/bowl and break the brownie pieces up. Stir in the cream cheese until the mixture is smooth. Let them cool completely before rolling the brownies (use a melon baller or small ice cream scooper for perfect rounds). After you're done rolling the truffles, place them on a baking sheet.