Mudslide Fudge Recipes

MUDSLIDE PIE

Steps:

• For the mudslide cocktail blend: Whisk together the coffee liqueur, Irish cream liqueur and vodka. Set aside.
• For the chocolate cookie crumb crust: Preheat the oven to 350 degrees F. Coat a 9-inch pie plate generously with cooking spray.
• Pulse the espresso beans and sugar in a food processor until finely ground. Add the chocolate wafers and pulse until finely ground. Add the melted butter and pulse until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie plate. Bake until set, about 8 minutes (if the crust puffs up at all, it can be pushed down with the back of a spoon). Let the crust cool completely on a wire rack.
• For the mudslide fudge and filling: Warm the fudge sauce in the microwave on high until pourable, about 1 minute. Whisk in 3 tablespoons of the mudslide cocktail blend; set aside.
• Set the ice cream out at room temperature for 5 minutes. Quarter the ice cream pints with a large serrated knife, peel off the packaging and place the ice cream in a blender. Add 1/2 cup plus 2 tablespoons of the mudslide cocktail blend and process until it forms a very thick milkshake. Immediately pour it over the cooled crust and transfer the pie to the freezer for 15 minutes.
• Cover the top of the pie with the mudslide fudge using an offset spatula. Cover the pie with plastic, return it to the freezer and freeze until set, at least 6 hours or overnight.
• For the whipped cream: Beat the corn syrup, cocoa and the remaining 3 tablespoons mudslide cocktail blend in the bowl of a stand mixer fitted with a whisk attachment on medium until smooth. Add the heavy cream, increase the speed to medium-high and beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip, pipe it onto the pie to decorate and return the pie to the freezer until ready to serve.

MUDSLIDE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
• Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with electric mixer on medium speed until blended. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed until frosting is smooth and creamy. Spoon frosting into decorating bag; refrigerate until ready to use.
• In medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with electric mixer on high speed until stiff peaks form. Spoon whipped cream into second decorating bag; refrigerate until ready to use.
• Cut tips off decorating bags; place both bags in a larger decorating bag fitted with star tip. Squeeze bag to pipe frosting and whipped cream together on cupcakes. Sprinkle with chocolate shavings. Store in refrigerator.

MUDSLIDE COCKTAIL

Steps:

• Fill an old-fashioned glass with 1 cup ice.
• Combine vodka, coffee liqueur, Irish cream, and heavy cream in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared old-fashioned glass.

MUDSLIDE FUDGE

Steps:

• Combine sugar, marshmallow cream, evaporated milk, butter, coffee-flavored liqueur, and salt in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; stir in semisweet chocolate chips and milk chocolate chips until melted. Add pecans and vanilla extract.
• Line an 8-inch square baking dish with aluminum foil, leaving an overhang on 2 opposite sides. Pour in chocolate mixture. Refrigerate fudge until firm, about 2 hours. Lift out of the baking dish; cut into 48 squares.

MUDSLIDE

Steps:

• Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
• Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
• Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.

MUDSLIDE COOKIES

Steps:

• Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.
• In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand.
• Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.

GRAIN-FREE MUDSLIDE FUDGE COOKIES (PALEO/PRIMAL)

Steps:

• Preheat your oven to 350°F.
• Whisk all ingredients together and portion the batter out onto a silicone or parchment lined cookie sheet.
• Make sure to leave enough room between the cookies, as they will spread out a tad.
• Bake for 8-10 minutes until the cookies are set and the tops are glossy. You don't want to over bake these, as the edges will get crispy and a little bitter, so keep your eyes on them.
• Let cool until warm, then dig in.