This three-layer Mississippi Mud pie is a sweet chocolate delight
With a crumble, brownie and mousse layer, this pie will satisfy all your chocolate cravings
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 3 |
Cookie Shell (450 gm)
277 gms lotus cookies
74 gms butter
16 gms egg white
65 gms light brown sugar
18 gms t45 flour
Chocolate brownie (350 gm)
63 gms Unsalted butter
93 gms 66% chocolate
36 gms dark brown sugar
18 gms cocoa powder
Chocolate bavarian cream (450 gm for 1 pie)
130 gms 66 per cent cocoa
155 gms whipped cream
60 gms icing sugar
2 gms cream of tartar
5 gms gelatine sheet (1.5 pcs)
Italian meringue (optional)
Whipped cream (300 gm for 1 pie)
1000 gms whipped cream
80 gms sugar
10 gms gelatine sheet (3 pcs)
Cocoa biscuit crumble (15gm x 1 pie)
Cocoa biscuit of choice
Cookie Shell assembly:
1. Pack the cookies or biscuits into a plastic bag, and use a rolling pin to crush the biscuit.
2. Mix in the flour, sugar and egg white by hand.
3. Once it is well-mixed, melt the butter for few seconds in the microwave and add it into the mixture.
4. Mix it all together with spoons or using hands until it is even. The base should be wet so that it is easier to shape it into the cake mould.
5. Pack the mixture into the side of the cake pan and press it in so that it forms an even layer on the sides and bottom of the pan. You can use the bottom of a cup to press it down.
6. Pre-cook the shell in the mould for 8 minutes at 165°C fan.
Brownie assembly:
1. Melt and mix chocolate and butter together in a microwave until melted and smooth.
2. Sieve cocoa powder and flour into a new bowl so that lumps don’t form.
3. Add the melted chocolate and butter into the mixture. Fold it slowly. If the brownie batter remains thick, keep adding melted butter until you obtain a creamy consistency.
4. Add the brownie batter to a piping bag, and pour this mixture into the cookie shell, twirling out from the centre for an even layer.
5. Bake it at 180°C for around 15 minutes.
6. The result should be runny in the center and just baked around the edges.
Chocolate Bavarian Cream or mousse assembly:
1. Prepare the chocolate in a bowl.
2. Add icing sugar to the whipped cream to stiff peaks and hold in chiller
3. Pre-soak the gelatin sheets in the ice water.
4. For the Italian meringue - beat the egg white with 38gms of sugar and cream of tartar until it turns into a stiff meringue.
5. Fold the egg white and cream into the custard. In a new bowl, we will take add the soaked gelatin and a small portion of the mixture and heat it in the microwave for 15 seconds. Add the heated mixture back. Fold it again slowly.
6. Ladle it onto the top of the brownie cake and fill up the shell. Set in the chiller for one hour.
Whipped Cream for the toppings:
1. Whip the cream together with icing sugar and cream of tartar until stiff, and layer on top of the chocolate Bavarian cream.
Cocoa biscuit crumble:
1. Blend chocolate biscuit and sprinkle on top of the pie as finishing touch
2. Serve the pie chilled. Enjoy!