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Irish Cream Coffee Mud Pie Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 24 hours 30 minutes
  • Yield: 12 servings

Description

Indulge in this decadent Irish Cream Coffee Mud Pie, a layered dessert featuring a chocolate cookie crust, flourless chocolate whiskey cake, rich chocolate espresso pudding, and luscious Irish cream mousse topped with whipped cream. Perfect for celebrating special occasions or impressing guests with a combination of coffee, chocolate, and whiskey flavors.

Ingredients

Chocolate Cookie Crust

  • 40 chocolate sandwich cookies
  • 6 tablespoons unsalted butter (melted)

Flourless Chocolate Whiskey Cake

  • 6 ounces bittersweet chocolate (chopped)
  • 1/4 cup unsalted butter
  • 1/4 cup whiskey (or water)
  • 1 tablespoon cocoa powder
  • 1 tablespoon vanilla extract
  • Pinch kosher salt
  • 6 eggs (separated, at room temperature)
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar

Chocolate Espresso Pudding

  • 3/4 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1/3 cup cornstarch
  • 3 tablespoons espresso powder
  • 1/4 teaspoon kosher salt
  • 4 egg yolks
  • 2 1/2 cups milk
  • 3 tablespoons unsalted butter
  • 3 ounces dark chocolate (chopped)
  • 2 teaspoons vanilla extract

Chocolate Irish Cream Mousse

  • 6 ounces dark chocolate (chopped)
  • 1 cup heavy whipping cream (divided: 1/2 cup for melting chocolate, 1/2 cup for whipping)
  • 2 tablespoons powdered sugar
  • 2 tablespoons Irish cream (optional)

Irish Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons Irish cream (optional)

Instructions

  1. Prepare Chocolate Cookie Crust: Preheat the oven to 300°F. Butter or spray a 10-inch springform pan and line it with parchment paper, then butter or spray the parchment. Pulse chocolate sandwich cookies in a food processor until very fine crumbs form. Transfer crumbs to a bowl, add melted butter, and stir until fully combined. Press the mixture evenly into the bottom and up the sides of the prepared pan, leaving about ½ inch from the top. Freeze for 10 minutes until set.
  2. Bake Cookie Crust: Transfer the crust to the oven and bake for 10 minutes until it feels dry to touch. Allow to cool, and increase oven temperature to 350°F for the cake layer.
  3. Make Flourless Chocolate Whiskey Cake Base: Melt butter and bittersweet chocolate in a microwave-safe bowl or using a double boiler in 30-second increments, stirring until smooth. Whisk in whiskey (or water), cocoa powder, vanilla extract, and a pinch of kosher salt. In a mixing bowl, beat egg yolks with dark brown sugar for about 5 minutes until light and almost doubled in volume. Add the chocolate mixture to the egg yolks and mix until just combined.
  4. Whip Egg Whites: In a separate clean bowl, whisk egg whites until foamy. Gradually add granulated sugar and continue beating until soft peaks form. Gently fold one cup of the egg white mixture into the chocolate mixture to lighten it. Then fold in the remaining egg whites carefully until almost fully incorporated without overmixing.
  5. Bake Cake Layer: Pour the batter into the cooled crust. Bake for 35 to 40 minutes at 350°F until the edges are set but the center still jiggles slightly. Remove and cool completely on a wire rack. Wrap with plastic wrap and refrigerate for 3 to 24 hours for the cake to set properly.
  6. Prepare Chocolate Espresso Pudding: In a medium saucepan, whisk together granulated sugar, cocoa powder, cornstarch, espresso powder, and kosher salt. Add egg yolks and whisk until smooth, forming a thick paste. Slowly whisk in milk. Place the saucepan over medium heat and bring the mixture to a boil while whisking constantly. Boil for 30 seconds until it thickens, then immediately remove from heat. Stir in butter, chopped dark chocolate, and vanilla extract until melted and smooth.
  7. Chill Pudding and Layer on Cake: Let the pudding stand at room temperature for 15 minutes. Press plastic wrap directly onto the surface to prevent skin formation, then refrigerate for about 3 hours until chilled. Spread an even layer of pudding over the cooled cake using an offset spatula. Return to refrigerator for 30 minutes.
  8. Make Chocolate Irish Cream Mousse: In a microwave-safe bowl, melt chopped dark chocolate and ½ cup heavy cream in 30-second intervals, stirring until smooth. Stir in powdered sugar and Irish cream, then allow the mixture to cool to room temperature. In a mixer bowl, whip remaining ½ cup heavy cream to soft peaks. Gradually fold in the cooled chocolate mixture in thirds until the mousse is fluffy.
  9. Spread Mousse and Chill: Spread the chocolate Irish cream mousse over the pudding layer. Refrigerate for at least 1 hour to set.
  10. Prepare Irish Whipped Cream Topping: Whip 1 cup heavy cream until soft peaks form, then slowly add powdered sugar while continuing to whip. Drizzle in Irish cream and whisk until stiff peaks form.
  11. Assemble and Serve: Spread the Irish whipped cream over the mousse layer. Garnish with shaved chocolate. Chill the entire cake for a minimum of 30 minutes. Unmold the cake from the springform pan carefully and serve immediately for the best texture and flavor.

Notes

  • Use room temperature eggs for better volume in whipping.
  • Irish cream is optional but adds authentic flavor; substitute with additional cream if preferred.
  • Press plastic wrap directly on pudding to prevent skin formation for smooth texture.
  • Chilling times improve texture, so plan for at least several hours or overnight refrigeration.
  • Handle folded egg whites gently to maintain airiness in cake batter.
  • Ensure to cool cake completely before adding pudding layer to prevent melting.
  • Prep Time: 35 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish-American

Find it online: https://saraflavors.com/irish-cream-coffee-mud-pie-recipe/