Ahhhhh Mississippi mud pie, there are times when only chocolate will do! This decadent, sticky, triple chocolate dessert is an absolute must for all chocolate lovers. The base is created from an old favourite – Bourbon cream biscuits, a light chocolate cake in the middle and topped with sumptuous chocolate fudge. Licking the chocolate fudge bowl after making is to be recommended. . . . !!
The fudge sauce is great for other things too, drizzle over the top of No Bake Lemon Cheesecake, pancakes, or simply over the top of vanilla ice cream, yummy! It keeps for a week or so, so you can always make an extra supply to keep by doubling up the quantities.
Mississippi Mud pie is very rich, so a little goes a long way. The ingredients as shown here make a cake of 12 slices, although I admit, I can manage 2 slices, but I am a self confessed chocolate addict!
Mississippi Mud pie, decadent, and totally delicious, a must for all chocolate lovers
Ingredients
- 300g bourbon biscuits, crushed
- 75g butter, melted
- 85g dark chocolate, minimum 70 per cent cocoa solids
- 85g butter
- 2 free-range eggs
- 85g muscovado sugar
- 100ml double cream
- 150g dark chocolate, minimum 70 per cent cocoa solids
- 150ml double cream, plus extra to serve
- 3 tbsp golden syrup
- 175g icing sugar, sieved
Instructions
- Preheat the oven to 180C or equivalent
- Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm springform tin, or a loose bottomed quiche tin. Chill in the fridge for 10 minutes.
- For the cake centre, melt the chocolate and butter together in a heavey bottomed pan over a gentle heat.
- Whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour onto the biscuit base and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.
- For the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for a few minutes.
- Spread the sauce over the cooled pie and chill in the fridge for 30 minutes. Serve with cream, or ice cream.
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