Posted by: mariawl | 2011/04/25

Mississippi Mud Pie

The addition of coffee (or Camp Coffee) gives a delicious twist on a classic. Ever since I was young I’ve been a great fan of Camp Coffee. If you haven’t tried it (a lot of my friends have never heard of it!) then I suggest you give it a go. It’s delicious! I would also use only Princess Marshmallows (or make my own), since these are the highest quality Marshmallows I have found on the market.

Serves 6

Ingredients:

For the base:

  • 200g Digestive Biscuits
  • 75g Butter

For the filling:

  • 200g good quality Dark Chocolate (at least 70% cocoa)
  • 100ml strong coffee, cooled (or Camp coffee)
  • 4 tbsp Milk
  • 200g Marshmallows
  • 600ml Double Cream

Method:

  1. Place the biscuits in a plastic bag and use a rolling pin to crush them. Gently melt the butter in a pan, add the crushed biscuits and mix together. Now tip the mixture into a 25cm flan dish (or cake tin) and press down well. Set aside to cool.
  2. Break the chocolate up into chunks and place in a bowl over simmering water. Once melted, stir in the coffee. In a separate bowl whip the cream into soft peaks, taking care not to over-whip.
  3. Place the milk in a pan and add the marshmallows. Stir continuously over a very low heat until the marshmallows have melted, making a gooey mixture. Remove from the heat and stir in the melted chocolate, a tablespoon at a time. Mix well.
  4. Now whisk the cream into the mixture, and pour it all over the biscuit base. Leave in the fridge to set for 8 hours or overnight.

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