These Individual Coffee-Chocolate Mud Pies are delectable! Smooth, creamy and rich chocolate, coffee and vanilla ice cream in every single bite -- with a most delicious Oreo cookie crust on the bottom and sprinkled between the flavors.
Inspiration
Think of every positive, loving adjective you can, and my dad's all that.
My dad doesn't have a day without an hour with the LA Times and his dog at the local coffee shop, a hike and/or a visit to the Malibu Lagoon, a couple of hours restoring part of the house, or editing his nature photographs on his computer. And throughout all of this, he's also caring for my mom, keeping in touch with his many good friends, cooking and gardening.
I wanted to make a really special birthday dinner for him, so I invited a couple of his closest friends to join our family in celebrating him and to enjoy a meal together.
These Individual Coffee-Chocolate Mud Pies with Espresso Chocolate Sauce were dessert, and they were out of this world.
How to Make Individual Mud Pies
- Blend the Oreos into a fine powder and mix them with espresso powder.
- Loosely cover a 12 cup muffin tin with a few pieces of plastic wrap -- they should be quite large. Gently use your hands to push the plastic wrap into each cup -- don't' worry if they don't lay directly against the surface.
- Spoon 1 to 2 teaspoons of the Oreo-espresso mixture into each cup.
- Soften the coffee ice creams, and evenly distribute the coffee ice cream between the 12 muffin cups, about 1 to 2 tablespoons each. Use the back of a spoon to smooth it out.
- Sprinkle this with another couple of teaspoons of the Oreo-espresso mixture.
- Place the muffin pan in the freezer until the coffee ice cream has solidified. Then repeat this process with the chocolate ice cream, followed by the vanilla ice cream -- but after the vanilla, add melted butter to the remaining Oreo mixture before adding it to each one. The last ice cream layer might rise above the top of the muffin ring, and that's okay. There will be more of a crust and should have a bit more of the mixture than the inner layers.
- Place a piece of parchment paper over the muffin pan and then wrap it tightly with plastic wrap.
- Place a baking sheet over this and weigh it down in the freezer. (I use ice packs, but you can also use cans of food.)
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When you're ready to serve, you can cut the plastic wrap around each muffin cup and then gently unwrap the frozen dessert and place it, round side up on a serving plate.
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Drizzle each one with a bit of the Espresso-Chocolate Sauce and serve!
Every bite of this dessert was savored. I mean, look at those scrumptious layers in this Coffee-Chocolate Mud Pie!
The recipe is below, but you might want to check this out first . . . as I was getting ready to publish this, I looked back in my archives to see all of the times I've shared -- via food -- how great my dad is.
Click here to all the recipes relating to my dad's birthdays.
Whether you're celebrating a birthday or not, I hope you enjoy every single delectable bite of these Individual Coffee-Chocolate Mud Pies!
More amazing ice cream desserts:
- Chocolate Peppermint Mud Pie
- Chocolate Espresso Gelato
- Cinnamon Ice Cream
- Strawberry Swirl No Churn Ice Cream
More individual desserts:
- Potato Caramel Cakes
- Individual Grasshopper Mousse Pies
- Chocolate Espresso Cake with Kahlúa
- Coconut Pandan Crème Brûlée
- Arroz Con Leche with Anise
Individual Coffee-Chocolate Mud Pies
Equipment
- 1 dozen cup muffin tin
Ingredients
- 18 Oreo cookies
- 1 ½ tablespoons instant espresso powder
- 1 pint coffee ice cream
- 1 pint chocolate ice cream
- 1 pint vanilla ice cream
- 2 tablespoons unsalted butter, melted
- ¾ cup Espresso-Chocolate Sauce (click here for the recipe)
Instructions
- Add the Oreos to a food processor fitted with the blade attachment. Blend until you have a fine powder, about 30 seconds. Pour the ground Oreos into a mixing bowl and stir in the espresso powder. Set aside.
- Loosely cover a 12 cup muffin tin with a few pieces of plastic wrap -- they should be quite large. Now very gently use your hands to push the plastic wrap into each cup -- don't' worry if they don't lay directly against the surface.
- Spoon 1 to 2 teaspoons of the Oreo-espresso mixture into each cup.
- Soften the coffee ice cream -- either by leaving it out at room temp for about 20 minutes, or in the microwave for about 15 seconds. Evenly distribute the coffee ice cream between the 12 muffin cups, about 1 to 2 tablespoons each. Use the back of a spoon to smooth it out.
- Sprinkle this with another couple of teaspoons of the Oreo-espresso mixture.
- Place the muffin pan in the freezer until the coffee ice cream has solidified, about 30 minutes. Then repeat this process with the chocolate ice cream, followed by the vanilla ice cream -- but after the vanilla, add the melted butter to the remaining Oreo mixture before adding it to each one. The last ice cream layer might rise above the top of the muffin ring, and that's okay. There will be more of a crust and should have a bit more of the mixture than the inner layers.
- Place a piece of parchment paper over the muffin pan and then wrap it tightly with plastic wrap.
- Place a baking sheet over this and weigh it down in the freezer. (I use ice packs, but you can also use cans of food.) This will ensure the layers of the mud pie are nicely adhered together. Freeze for at least 30 minutes.
- When you're ready to serve, you can cut the plastic wrap around each muffin cup and then gently unwrap the frozen dessert and place it, round side up on a serving plate. They will not be perfect looking!
- Drizzle each one with a bit of the Espresso-Chocolate Sauce and serve!
NUTRITION
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Leslie Macchiarella
I think I need a chocolate coffee mud pie right about now...with perhaps an extra dollop of espresso chocolate sauce. Looks fabulous! And I love your dad stories. So sweet all the way 'round!
valentina
Thanks so much, Leslie! XO
Neil Weiner
Valentina,
Very "sweet" on all levels. Your dad and your words are very special! He deserves all these accolades!
valentina
Thanks, Neil! XOXO
David
What a great recipe and such a loving tribute to your father! Happy 80th and many more!
valentina
Thank you, David. I can only hope I'm as cool and as active when I'm 80. 🙂
Christina @ Christina's Cucina
Happy belated birthday to your dad, Valentina! My dad will be 80 next year, and I can hardly believe it. This dessert looks like it has my name written all over it!! WOW! Perfect for a big celebration. Sharing on my page today!
valentina
Thank you, Christina! Happy 80th to your dad, too! 🙂
Hof ter Zielbeek
Hi Valentina, being active at 80 is really wonderful, really happy to read it. Meanwhile, thanks a lot for posting this recipe.
valentina
Thank YOU for checking it out. 🙂
Leslie
I hope dad had a happy birthday! This looks delish! I'm a chocolate fiend & I think this would be perfect for craving days!
valentina
Thanks, Leslie. I have "craving days" everyday! 😉
Coco in the Kitchen
I'm drooling just looking at these pics and you make it look too easy to make them, V.
Happy birthday to your Papa! xo
valentina
Awww thank you Colette! You could whip these up in not time! 🙂
Coco
Thanks for reminding me of this divine dessert in your recent post. I have to make it!
valentina
Thank YOU! Enjoy! 🙂
Joanna
Coffee and chocolate? Looks nothing less to me than perfect!
valentina
Thanks Joanna! It's delicious. 🙂