A crisp biscuit base and intense mocha middle, smothered with cream is heavenly. Weirdly we’ve added fresh ground espresso coffee directly to the filling – don’t panic the chocolate cappuccino mud pie tastes delicious!
SERVES 12 – PREP 30 MINS – COOK 10 MINS
125g butter, melted
3 gelatine leaves
2 egg yolks
100g golden caster sugar
350g dark chocolate (Bournville)
2tbsp finely ground espresso coffee grains
284ml carton double cream
50g chocolate, melted
1 Crush the biscuits into a plastic bag with a rolling pin to form crumbs.
2 Put into a bowl and add the cocoa and butter, mix well.
3 Line a 900g loaf tin with a paper loaf tin liner. Press the biscuit mixture onto the base and sides of the tin. Chill.
4 Soak the gelatine leaves in some cold water for 10 mins, to soften.
5 Meanwhile, mix together the egg yoks, sugar, cornflour and 4tbsp milk to make a paste.
6 Heat the rest of the milk in a pan with the chocolate and coffee. Stir until chocolate’s melted.
7 Pour chocolate milk into the paste, combine and return to a low heat. Stir until thickened and smooth.
8 Drain off the gelatine leaves and squeeze out the water. Add to chocolate custard, stirring until gelatine dissolved. Cool 15 mins.
9 Pour cooled custard into biscuit case and chill for 4 hours.
10 Whisk cream until softly peaking. Remove mud pie from paper case and put onto serving plate. Spoon on cream, drizzle over melted chocolate and top with chocolate curls.
Per serving: 560 cals. 40g fat (25g saturated), 44g carbs