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adapted from Shaina Olmason’s Desserts in Jars
Crust:
1 | cup chocolate cookie crumbs |
2 | tablespoons unsalted butter, melted |
Ganache:
8 | ounces bittersweet chocolate, chopped |
¾ | cup heavy cream |
¾ | teaspoon instant espresso powder |
1 | teaspoon vanilla extract |
Chocolate Filling:
1 | cup heavy cream |
¾ | cup confectioners’ sugar |
3 | tablespoons cocoa powder |
Whipped Cream:
½ | cup heavy cream |
1 | tablespoon confectioners’ sugar |
1. To make the crust mix the cookie crumbs and butter in a small bowl until they 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 by placing the chocolate in a heatproof bowl. Warm the heavy cream in a saucepan until it just begins to boil, then remove it from the heat and stir it into the chopped chocolate pieces until completely smooth. Whisk in the espresso powder and vanilla extract. Divide the ganache evenly over the chocolate crusts. Refrigerate all of the jars until the ganache is firm, about 30 minutes
3. To 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 or a tablespoon pipe the filling over the espresso ganache layer. Cover the jars loosely and freeze for at least 2 hours or until ready to serve.
4. Make the whipped cream by beating together the heavy cream and confectioners’ sugar. Pipe a small dollop onto the top of each pie and serve.
These would be so awesome to serve at a summer party!
20 minutes prep time, 3 hours wait time (for freezing)
This decadent dessert was a huge hit.
Printed from: https://thenaptimechef.com/2012/07/frozen-mudslide-pies-from-shaina-olmansons-desserts-in-jars-tales-from-the-trenches/