Chocolate Mud Pie w/ Coffee Ganache / Flo’s V8 Café at Disney Park California
Craving some delicious comfort food? Whether you’re making this to celebrate Leap
Year or as a special treat, its loaded with home-style deliciousness. Makes 8-4" pies
Ingredients CHOCOLATE MUD FILLING 2 cups unsalted butter 1 1/2 cups semisweet chocolate chips 10 eggs 1/2 tablespoon vanilla extract 1/4 cup all-purpose flour 1 cup sugar
CHOCOLATE PIE DOUGH 2 tablespoons sugar 1/2 cup (1 stick) unsalted butter, softened 1 2/3 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 1/2 teaspoons vanilla extract
COFFEE GANACHE 1 cup bittersweet chocolate chips 1 cup heavy cream 1 teaspoon coffee extract
TO MAKE CHOCOLATE MUD FILLING: Melt butter and chocolate in a heavy saucepan over low heat, mixing until smooth; take off heat and set aside. Whisk together eggs and vanilla in a mixing bowl. In a separate bowl, sift together flour and sugar. Add flour and sugar mixture to egg and vanilla mixture, whisking to combine. Use an immersion blender to thoroughly combine until completely smooth. Add chocolate and butter mixture; using immersion blender, mix until smooth and completely incorporated. Refrigerate, covered, for 24 hours.
FOR CHOCOLATE PIE DOUGH: Mix sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Sift together flour, cocoa powder, baking powder, and salt in a mixing bowl. Add flour mixture to the butter and sugar mixture. Slowly add eggs and vanilla extract until dough holds together and is no longer sticky. Dump dough out onto a piece of plastic wrap on the counter; press dough into a rough circle and wrap tightly with plastic wrap. Refrigerate at least 1 hour.
FOR COFFEE GANACHE: Place chocolate chips in a medium heatproof bowl. Bring cream to a simmer in a small saucepan; pour hot cream over chocolate and stir until chocolate is completely melted. Stir in coffee extract.
TO ASSEMBLE: Preheat oven to 350°F. Roll chocolate pie dough to ¼-inch thickness; if making mini pies, cut into eight 6-inch circles. Press dough into 9-inch pie tin or eight 4-inch pie tins; sides should reach the outermost part of the lip on the tin. Fill large shell ¾ full with filling or scoop ½ cup chocolate mud batter into each mini shell. Bake approximately 40 to 45 minutes for a large pie or 15 minutes for mini pies. Cool to room temp. Add a tbl coffee ganache into centers before serving.
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This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.
