​Rose Reisman shares her Valentine’s Day easy (and indulgent) low-fat recipe.
I make an indulgent but lighter chocolate mud pie. It tastes like a rich molten cake, but with half the calories and fat. These are the bestselling desserts at Rose Reisman Catering. They are so dense, they’ll put you into chocolate heaven! You’ll never believe they are lower in fat. Drizzle with melted chocolate for an extra-special touch.


Miniature Chocolate Mud Pies

Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.

In a bowl, mix 1 cup chocolate wafer crumbs, 1 tbsp water and 2 tsp vegetable oil. Divide and pat into the bottom of the muffin tin cups.

In a bowl, combine 2 tbsp semi-sweet chocolate chips, 2 tbsp hot water and 1 tsp instant coffee. Microwave for 40 seconds on High, or just until chocolate begins to melt. Stir until smooth.

In a food processor, purée 1 cup packed brown sugar, 1/2 cup cocoa powder, 2 tbsp all-purpose flour, 1/4 cup + 1 tbsp light cream cheese (about 2.5 oz), 2 large eggs, 1/4 cup low-fat sour cream, 3 tbsp corn syrup and 1 tsp vanilla extract. Add chocolate mixture and purée until smooth.

Spoon into tin and bake 12–14 minutes or until centres are slightly loose. Cool and chill two hours before serving. Decorate with icing sugar.