Mud pie towels are a playful, handheld twist on the classic Mississippi mud pie, featuring a fudgy chocolate filling wrapped in a soft, chewy chocolate crepe-like towel. This dessert works because it delivers the intense, decadent flavor of a mud pie in a portable, mess-free format that is perfect for parties, picnics, and lunchboxes. The rich, pudding-like center contrasts beautifully with the tender chocolate wrap, making each bite a delightful surprise.
Ingredients
- For the Chocolate Towels:
- 1 cup (125 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tablespoons (30 g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vegetable oil or butter for the pan
- For the Fudgy Filling:
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 ounces (57 g) semisweet chocolate, finely chopped
- 2 tablespoons (30 g) unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- For Assembly:
- 1/2 cup (120 ml) heavy cream, whipped to soft peaks (optional)
- Chocolate shavings or crushed chocolate cookies, for garnish (optional)
Instructions
- Make the filling first: In a medium saucepan, whisk together the heavy cream, milk, sugar, cornstarch, cocoa powder, and salt until smooth. Place over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Reduce heat to low and cook for 1 more minute, whisking continuously.
- Remove the pan from the heat and add the chopped chocolate, butter, and vanilla. Stir until completely melted and smooth. Pour the filling into a shallow bowl, cover with plastic wrap directly on the surface (to prevent a skin from forming), and refrigerate until completely chilled and firm, at least 1 hour.
- Make the chocolate towel batter: While the filling chills, whisk together the flour, cocoa powder, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until combined. Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter will be thin.
- Heat a non-stick 8-inch (20 cm) skillet or crepe pan over medium heat. Lightly brush with oil or butter. Pour about 1/4 cup (60 ml) of batter into the center of the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes, until the edges look set and the top is no longer wet. Carefully flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter. You should have 8 towels. Let them cool completely.
- Assemble the mud pie towels: Once the filling is cold and set, give it a quick stir to loosen it. Place one cooled chocolate towel on a clean work surface. Spoon about 2 tablespoons of the filling in a line across the center of the towel, leaving a 1-inch (2.5 cm) border on each end.
- Fold the two short ends over the filling, then roll the towel up from one long side, like a burrito, to enclose the filling completely. Place the rolled towel seam-side down on a serving plate. Repeat with the remaining towels and filling.
- For the best texture, refrigerate the assembled towels for at least 30 minutes before serving to allow them to set. If desired, top each towel with a dollop of whipped cream and a sprinkle of chocolate shavings just before serving.
Tips
- Chill the filling completely: The filling must be fully cold and firm before you roll the towels. If it is too warm, it will ooze out and make a mess. Give it the full hour in the fridge, or even longer.
- Don’t overmix the batter: Mix the crepe batter until just combined. Overmixing will develop the gluten in the flour, making the towels tough and rubbery instead of tender and pliable.
- Adjust the thickness: The first towel is often a test. If the batter seems too thick to spread easily, add a tablespoon more milk. If it seems too thin and tears when flipped, whisk in a teaspoon of flour.
- Make it ahead: You can make the filling and the towels a day in advance. Store the filling in the fridge and the towels between sheets of wax paper in an airtight container. Assemble them the day you plan to serve.
Serving Suggestions
Serve these mud pie towels chilled or at room temperature. They are excellent on their own, but a dusting of powdered sugar, a drizzle of warm chocolate or caramel sauce, or a scoop of vanilla ice cream takes them over the top. They are perfect for dessert tables, kids’ parties, or as a fun after-school treat.
Variations
- Peanut Butter Mud Pie Towels: Stir 1/3 cup (85 g) of creamy peanut butter into the filling after it has thickened and been removed from the heat.
- Coffee Mud Pie Towels: Add 1 tablespoon of instant espresso powder to the milk in the filling for a mocha flavor.
- Mint Chocolate Towels: Add 1/2 teaspoon of peppermint extract to the filling and fold in 1/4 cup (45 g) of mini chocolate chips.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate, so handle the towels with care.
Storage and Reheating
Store assembled mud pie towels in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled or at room temperature; do not microwave them, as the filling will melt and become runny. If you are preparing them ahead, keep the filling and towels separate in the fridge and assemble them within a few hours of serving for the freshest texture.
Frequently Asked Questions
Can I use a regular chocolate pudding instead of making the filling from scratch? Yes, you can use 2 cups of your favorite prepared chocolate pudding or a high-quality store-bought chocolate mousse. Just make sure it is thick and fully chilled so it holds its shape when rolled.
Why is my filling not thickening? The filling needs to reach a gentle boil to activate the cornstarch. Make sure you are whisking constantly and cooking it until it visibly thickens and bubbles. If it still seems thin, cook it for another minute or two, whisking all the time.
My crepes are tearing when I flip them. What am I doing wrong? This usually happens if the pan is too hot or the crepe is undercooked. Make sure your pan is at a medium heat, not high. Cook the first side until the top surface looks dry and set, then carefully loosen the edges with a spatula before flipping.
Can I freeze these mud pie towels? Yes, you can freeze the unassembled towels and the filling separately. Wrap the cooled towels in plastic wrap and freeze for up to 2 months. The filling can also be frozen in an airtight container. Thaw both in the refrigerator overnight before assembling.
How do I prevent the filling from oozing out of the ends? Be sure to leave a clean border at the short ends when you spoon on the filling. Fold those ends inward first, then roll tightly. This creates a seal that keeps the filling inside.
Can I make these without eggs? For the crepe batter, you can substitute the 2 eggs with a mixture of 1/2 cup (120 ml) of milk mixed with 1 tablespoon of cornstarch, or use a commercial egg replacer. The texture will be slightly less rich, but it will still work.
Related
- Island Creamery Mud Pie: Easy Frozen Dessert
- Sea Salt Sweet Potato Chips Recipe
- Jean Kay’s Pasties Iron Mountain Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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