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.
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
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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