Why I chose this recipe:
My children are almost all back to school, so I thought it would be a nice treat to make them something sweet to take the pain away of saying “so long” to summer and “Hello” to school.
When it comes to dessert, I automatically am drawn to anything with dark, dense chocolate. Seriously, I can pass on most desserts, but if a dessert with flourless chocolate cake is put within a fork’s reach, I will fight for the last bite.
One day when I was perusing Pinterest, which I love to do, I came across a mud pie recipe with Irish cream that looked delicious from The Crumby Cupcake. It looked very enticing. I tried it and it was good, but I thought it could be great with a few tweaks.
I am a huge fan of combining peppermint and chocolate. For my tastebuds, I knew switching out the Irish cream for peppermint would make the mud pie even more irresistible. I also am a huge fan of King Arthur Flour’s black cocoa because of its rich flavor and depth of color. It makes any recipe calling for cocoa powder better.
So the recipe below is my version of a mud pie that is simply irresistible. I will admit, it does take a bit longer than most of my recipes, but it is worth each step. I encourage you to give this Peppermint Mud Pie a try. Treat yourself to some King Arthur Flour black cocoa and peppermint extract, prep your springform pan, and .
Crust Ingredients:
1 (14.3 oz) pkg Oreo cookies, approx. 36
6 Tbsp butter, melted
Flourless Chocolate Cake Ingredients:
6 oz. bittersweet chocolate chips
4 Tbsp butter
¼ cup Maker’s Mark bourbon
1 Tbsp black cocoa*
1 Tbsp vanilla
1/8 tsp kosher salt
6 large eggs, separated
½ cup brown sugar
½ cup sugar
Decadent Chocolate Pudding Ingredients:
¾ cup sugar
1/3 cup black cocoa*
1/3 cup cornstarch
3 Tbsp espresso powder
¼ tsp kosher salt
4 large egg yolks
2 ½ cups heavy cream
3 oz. bittersweet chocolate chips
2 tsp vanilla
Chocolate Peppermint Mousse Ingredients:
6 oz. dark chocolate chips
1 cup heavy cream
3 Tbsp powdered sugar
1 ½ tsp peppermint extract
Peppermint Whipped Cream Ingredients:
1 cup heavy cream
3 Tbsp powdered sugar
1 ½ tsp peppermint extract
Directions
Preheat oven to 300 degrees.
Spray 10-inch spring-form pan with cooking spray, then line with parchment paper.
Spray parchment paper and set aside.
Directions For Crust:
In food processor, process the Oreo cookies into a crumble, then slowly add melted butter. Pulse a few times to combine.
Press crumb mixture into prepared pan and place in freezer for 30 minutes.
After chilling, bake for 10 minutes, then allow to cool.
Increase oven temperature to 350 degrees.
Directions For Flourless Chocolate Cake:
Place butter and bittersweet chocolate in double-boiler and whisk until melted.
When melted, whisk in bourbon, black cocoa, vanilla and salt. Stir to combine. Set aside. Cool to room temperature.
When cool, in stand mixer with whisk attachment, whisk egg yolks with brown sugar until light brown and almost doubled in volume.
Add chocolate mixture and whisk until combined, scraping down sides of the bowl as needed. Set aside.
In separate stand mixer bowl with whisk attachment, beat egg whites on medium-high speed until foamy. Gradually add sugar and whisk on high until soft peaks are created.
In four portions, add egg whites to chocolate mixture and fold to combine. Do not over mix.
Spoon into cooled crust and bake for 32-35 minutes. Center will still be slightly jiggly.
Cool completely, then cover and chill overnight.
Directions For Decadent Chocolate Pudding:
In medium sauce-pan, whisk sugar, black cocoa, cornstarch, espresso powder and salt.
Ad egg yolks and stir to create thick paste. Slowly add cream, whisking briskly.
Place over medium heat and bring to a boil, whisking often to make sure mixture doesn’t stick to bottom of the pan.
Boil for 45 seconds allowing the mixture to thicken, then remove from the heat.
Add, bittersweet chocolate chips and vanilla. Stir to fully combine.
Allow to cool to room temperature, approximately 30 mins.
Cover surface of pudding with plastic wrap and chill for at least 30 mins.
After pudding has chilled, spread onto chilled cake spreading evenly over cake.
Chill for at least 30 minutes.
Directions For Chocolate Peppermint Mousse:
In double boiler, combine dark chocolate chips and ½ cup heavy cream and place over medium heat. Whisk to combine as the chocolate chips melt.
Add powdered sugar and peppermint extract. Stir to fully combine.
Set aside and allow to cool to room temperature.
When chocolate mixture has cooled, place heavy cream in bowl of stand mixer with whisk attachment. Whip cream on high until soft peaks form.
In three additions, add chocolate mixture. Mix on medium until fluffy and light, scraping sides of bowl as needed.
Spread peppermint chocolate mousse evenly onto chilled cake.
Return to refrigerator and chill for at least 1 hour.
Directions For Peppermint Whipped Cream:
In stand mixer with whisk attachment, whisk heavy cream on high speed until very soft peaks begin to form.
Add powdered sugar then slowly add peppermint extract.
Whisk until stiff peaks form.
Evenly spread peppermint whipped cream onto cake.
Refrigerate for a final hour, overnight or until ready to serve.
Serve with mint chip or vanilla bean ice cream.
* I use black cocoa from King Arthur Flour. However, if you prefer another, I expect it would still be delicious, but just not as deep in color or flavor.