No Bake Espresso Mud Pie

By lorik

Ingredients

• For the Crust:
• One 14.3-ounce package Oreos®
• 1 stick unsalted butter, melted
• For the Dark Chocolate Ganache:
• 12 ounces semisweet chocolate chips
• 1 1/4 cups heavy cream
• 1 tablespoon instant espresso
• 1 teaspoon kosher salt
• For the Milk Chocolate Ganache:
• 12 ounces milk chocolate chips
• 3/4 cup heavy cream
• 1 teaspoon kosher salt
• 1 vanilla bean, seeds scraped
• For the Espresso Whipped Cream:
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar
• 1 teaspoon instant espresso
• Pinch kosher salt
• For the Garnish:
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon instant espresso
• Chocolate-covered espresso beans

Details

Adapted from tastingtable.com

Preparation

Step 1

1. Make the crust: In a food processor, pulse the Oreos® into fine crumbs. Add the butter and pulse to incorporate. Press the crumbs into the bottom and up the sides of a deep 9-inch pie tin. Keep in the refrigerator while you make the dark chocolate ganache.

2. Make the dark chocolate ganache: In a medium microwavable bowl, combine all the dark chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour into the crust and chill until firm, 1 hour.

3. Make the milk chocolate ganache: In a medium microwavable bowl, combine all the milk chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour over the dark chocolate ganache and chill until firm, 2 hours.

4. Make the espresso whipped cream: In a large bowl, combine all the whipped cream ingredients. Using an electric hand mixer, beat to stiff peaks. Spread over the chilled milk chocolate ganache. Chill the pie for 1 hour more.

5. For garnish: In a small bowl, stir together the confectioners' sugar and instant espresso. Remove the pie from the refrigerator and, using a fine-mesh sieve, dust the top with the sugar mixture. Sprinkle with chocolate-covered espresso beans. Then slice and serve.