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Frozen mudslide pies


A mudslide of coffee and chocolate is one I don’t mind jumping into headfirst. Chocolate cookies and smooth chocolate offset the bite the espresso ganache brings, all topped with a cloud of sweet, soft whipped cream. Ingredients:

Makes 8 individual mudslide pies

For the crust

1 cup chocolate cookie crumbs

2 tablespoons unsalted butter, melted

For the espresso ganache

8 ounces bittersweet chocolate, chopped

3/4 cup heavy cream

3/4 teaspoon instant espresso powder

1 teaspoon vanilla extract

For the chocolate filling

1 cup heavy cream

3/4 cup confectioners’ sugar

3 tablespoons cocoa powder

For the whipped cream

1/2 cup heavy cream

1 tablespoon confectioners’ sugar

Espresso powder, for garnish

Directions:

1. Make the crust: Mix the cookie crumbs and butter until the crumbs are evenly coated. Press 2 tablespoons of the crumbs into the bottom of each of eight 8-ounce jars and set aside.

2. Make the ganache: Place the chocolate in a heatproof bowl. In a small, heavy-bottomed saucepan, heat the heavy cream over medium heat just until it boils. Remove from the heat and pour over the chocolate pieces. Allow to stand for 1 minute and then whisk in the espresso powder and vanilla until all the chocolate is melted and the mixture is smooth. Pour evenly into the jars over the chocolate crust. Refrigerate the jars until the ganache is firm, about 30 minutes.

3. Make the chocolate filling: Beat together the heavy cream, confectioners’ sugar, and cocoa in a medium-size bowl until stiff peaks form. Using a pastry bag and tip, preferably, or a ziptop bag with a corner cut off, pipe the filling over the espresso ganache layer. Cover loosely and freeze for at least 2 hours, until ready to serve.

4. Make the whipped cream: Beat together the heavy cream and confectioners’ sugar. Pipe a small dollop onto the top of each pie and sprinkle with espresso powder. Serve immediately.

Recipe © 2013 by Shaina Olmanson and used by permission of The Harvard Common Press

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by Shaina Olmanson | 2/1/2016
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