Web Toolbar by Wibiya

Bridget M.

is modding

 
 
 

GL PROFILES

More Friends = More Fun

 
 

GL
Tweets !

13 MINUTES AGO Happy Birthday, @Harry_Styles💖🎂👦

AN HOUR AGO Are you too much of a penny pincher? Take the #quiz to find out: http://t.co/ARyJESbeN0

1 HOURS AGO VOTE for your fave Super Bowl style for a chance to win a $100 @OfficialNFLShop gift card: http://t.co/c2xLyUEKtj

 

sponsored links

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

 

 

Love this post? You’ll heart these too…

+ Get the Buzz! Score insider secrets and serious swag with our Buzz Babes newsletter

+ Win a Sam & Cat walk-on role. Yes, seriously!

+ It's not too late! Scratch these off your summer bucket list

 

WIN IT! Snag $400 worth of totes ‘n’ bags galore from Zatchels.

Oh snap! Get the latest from GL on Instagram.

  

BY SHAINA OLMANSON ON 8/6/2013 5:42:00 PM

POSTED IN , , ,

< PREVIOUS   NEXT >   
comments powered by Disqus
 

 

 

YAY—it's Super Bowl Sunday! Which team are you rooting for? 



 
 
X

Prepare to ride Rogue Wave...

 

 

Mystical mermaids, deep romances, thrilling adventure—you'll find it all in the epic 

Waterfire Saga from Jennifer Donnelly.

 

CLICK HERE for a sneak peek at Rogue Wave...plus an exclusive author Q&A!

 

 

 
Posts From Our Friends

sponsored links