This is Charlotte White‘s version of an American classic – Mississippi Mud Pie. According to the Mississippi encyclopedia, ‘Mississippi mud pie derives from the pie’s appearance, which could remind casual observers of Mississippi River mud. Out of the oven, this dense chocolate dessert looks like Mississippi River clay that the sun has parched, crusted, and cracked. On the palate, the top surface is a crunchy counterpoint to the soft, chewy center’. Charlotte adores Stateside baking so this is a treat that she wanted to reimagine with the very best quality of chocolate baking ingredients.
So here you have 3 layers of chocolatiness: a chocolate cookie base, so she has used Food Thoughts Organic Cacao Powder, a creamy dark chocolate custard using Food Thoughts Dark Chocolate Chips, and a crunchy caramel chocolate topping using Food Thoughts Roasted Cacao Nibs. This is chocolate lover’s dream!
Charlotte suggests topping this dessert with whipped cream if you want to cut through the richness of the pie, but thinks that the butter in the biscuit base does this sufficiently for anyone you likes rich tastes!
You will need
- BASE INGREDIENTS
- 125g digestive biscuits
- 50g unsalted butter (melted)
- 50g Food Thoughts Organic Cacao Powder
- FILLING INGREDIENTS
- 150g unsalted butter (melted)
- 250g golden caster sugar
- 150g Food Thoughts Dark Chocolate Chips
- 1 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 80g plain flour
- TOPPING INGREDIENTS
- 450ml whole milk
- 50g icing sugar
- 1 tbsp cornflour
- 25g Food Thoughts Organic Cacao Powder
- 2 egg yolks
- Food Thoughts Roasted Cacao Nibs
Oven pre-heated 180°C/ 375⁰F / Gas Mark 4. You will need a 8-9″ deep loose-bottomed flan tin.
Crush the biscuits into a fine crumb and combine with melted butter to make a damp rubble. Press this into the bottom of your tin and bake for 15 minutes.
While the biscuit shell is cooking, beat the butter and the dark muscovado sugar until creamy. Add the egg, salt and golden syrup and incorporate into one smooth mixture.
Melt the dark chocolate chips and incorporate gently into the pudding mixture.
Add the eggs and vanilla extract and mix for a further 2 minutes until smooth and glossy.
Add the flour and mix until just combined. Spread evenly on top of the cooked biscuit base and bake for a further 15 minutes.
While the brownie filling is cooling, prepare the chocolate custard. Gently heat the milk in a heavy bottomed saucepan. In a separate bowl make a paste from icing sugar, cornflour, Cacao Powder, and egg yolks.
Once the milk is warmed, pour a little onto the chocolatey paste and stir to combine. Gradually incorporate all of the milk into the bowl. Return the chocolate milk into the saucepan and stir continuously over a medium low heat until it thickens into a custard.
If the brownie filling has risen at the edges of your tin, press flat with the back of a spoon. Pour the custard onto the brownie filling to the top of your tin. Sprinkle the edges with Roasted Cacao Nibs for decorative effect and a little crunch and allow to cool before transferring to the fridge to set. Slice generously.