Mississippi Mud Pie
This is not a recipe for an English Mississippi Mud pie, as once asked by a Hub member. It is just a plain and simple recipe for that gorgeous cake. Though I have tried many recipes through the years, some being that from my mother; and other's being that from a cookbook. I still find that this is pure indulgence at its highest.
There are just two required items for the base, and they are as follows:
10oz Chocolate Digestive
3oz Unsalted Butter
In the next stage of the recipe, you will need the following items:
4 Tablespoons of milk
12 oz plain Chocolate
2 Tablespoons instant coffee
¾ pint double cream
1 oz White Chocolate
Now this is where the fun part begins, as you have gathered all your ingredients; and you can now begin the task of mixing things together.
Be sure to wear your apron, so as not to get things all over you, and that of your children if they are helping.
Step 1: First crush the biscuits into fine crumbs, then melt butter and add to the crumbs. Line the base of an 81/2” sandwich tin with greased paper, and grease the sides; then line the tin with the crumb mix. Now chill whilst you go onto the next part of the cake.
Step 2: Stir marshmallows and milk into a heavy pan, heating gently till melted. Let it cool. Melt the plain chocolate into a bowl, over warm water, and now let it cool.
Step 3: Dissolve coffee in 2 tablespoons of boiling water. Let it cool. Whilst the coffee is cooling whip the cream until it forms soft peaks; fold chocolate and coffee into marshmallows and then add cream. Mix well and pour into base.
Step 4: Melt white chocolate as above, drop blobs onto pie and make swirls with a cocktail stick. Now put into the fridge to chill for 2-3 hours
Alternatively divide all the mixture into either cupcake wrappers, or use a square tin to make individual cupcake or mud squares