Mississippi mud pie

Now I do not know if this is a classic American dessert or if it was just a bit of clever marketing spin to call some thing a name to make it sound American. If any one does know please let me know I have looked it up and all I can say for sure is that it probably comes form America named after the Mississippi river banks. One thing is for sure and that it is full of chocolate and when I say chocolate I mean lots of it.

For the base you will need
300g/10½oz bourbon biscuits
75g/2½oz butter, melted
And for the filling
85g/3oz dark chocolate
85g/3oz butter
2 eggs
85g/3oz muscovado sugar
100ml/3½oz double cream
And the chocolate fudge topping.
150g/5½oz dark chocolate, minimum 70 per cent cocoa solids
150ml/5½fl oz double cream, plus extra to serve
3 tbsp golden syrup
175g/6oz icing sugar, sieved

The good thing about this is that you do not need a lot of skill to cook this it is all very simple and straight forward to make and follow so here we go.

First crush the biscuits and mix them with the melted butter. Press them in to the base and the side of the dish and then chill for a while as you prepare the filling.

Preheat your oven to 180c/365f then get a pan on the stovetop with some water in it ready to melt your chocolate and butter. Get the chocolate and butter in a bowl and set that over the water in the pan get another bowl and start to whisk your eggs and sugar together for 5-6 minutes so they are thick and creamy.

Now take the melted chocolate and butter and make sure that it is blended together and then fold in the cream. Do this till you have a smooth finish and then add the sugar and egg mix so you have one bowl of rich chocolate egg custard.

Pour this egg custard into the biscuit lined dish and then bake it all for about 40 to 45 minuets or until it is set. Then remove from the oven and let it cool.

Now to top it make your chocolate fudge, just heat all the ingredients in a saucepan on a low heat until they have all melted. Stir it all the time to make sure that you get a smooth glossy finish. Take it of the heat and let it cool for a while then spread over the top of the pie. Now chill this all in the fridge until it all sets.

And that is that, a chocoholics bream.  

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