Mini Chocolate Mud Pies

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.

RECIPE INSTRUCTIONS
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.

INGREDIENTS
1 cup
chocolate wafer crumbs

1 Tbsp water
2 tsp vegetable oil
l2 Tbsp semi-sweet 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, softened
2 large eggs
1/4 cup
low-fat sour cream
3 Tbsp corn syrup
1 tsp vanilla extract
icing sugar (to decorate)

NOTES
Nutritional Analysis per Serving
Calories 220
Protein 3.6g
Total Fat 5.8g
Saturated Fat 2.1g
Carbohydrates 30g
Cholesterol 23mg
Sodium 62mg
Fibre 1.5g

Prep Time: 15 minutes
Cook Time: 12 minutes

Serves: 12

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