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Miniature chocolate mud pies
Little pieces of chocolate heaven
from Rose Reisman’s Family Favourites
Serves 12
1 cup chocolate wafer crumbs 1 Tbsp water 2 tsp vegetable oil 2 Tbsp semisweet chocolate chips 2 Tbsp hot water 1 tsp instant coffee 1 cup packed brown sugar 1/2 cup cocoa powder 2 Tbsp all-purpose flour 1/4 cup + 1 Tbsp light cream cheese (about 2.5 oz), softened 2 large eggs 1/4 cup low-fat sour cream 3 Tbsp corn syrup 1 tsp vanilla extract icing sugar (to decorate)These are the best-selling desserts at Rose Reisman Catering.They are so dense, they will put you into chocolate heaven. You will never believe they are lower fat. Drizzle with melted chocolate for an extra special touch.
1. Preheat the oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.
2. In a small bowl, combine the crumbs, 1 Tbsp water and oil until mixed. Divide and pat into the bottom of the muffin tins.
3. In a small bowl, combine the chocolate chips, 2 Tbsp hot water and coffee. Microwave for 40 seconds on High or just until the chocolate begins to melt. Stir until smooth.
4. In the bowl of a food processor, add the sugar, cocoa powder, flour, cream cheese, eggs, sour cream, corn syrup and vanilla. Purée until smooth. Add the chocolate mixture and purée until smooth. Divide among the muffin cups and bake for 12 to 14 minutes or just until the centers are still slightly loose. Cool and chill at least 2 hours before serving. Carefully remove from the tin with a knife. Decorate with icing sugar.
per serving Calories 220 • Protein 3.6 g • Carbohydrates 30 g • Fiber 1.5 g • Total fat 5.8 g • Saturated fat 2.1 g • Cholesterol 23 mg • Sodium 62 mg • prep time 15 minutes • bake time 12 minutes • make ahead: can be baked 2 days in advance and refrigerated.
• nutrition watch There is increasing evidence that compounds in chocolate (dark chocolate) may beneficially affect cardiovascular health.
