FOOD + DRINK
THE LIFE OF PIE CONT .
Chocolate Mud Pie
Recipe by : Tala
Ingredients :
For the base :
• 200g Digestive biscuits
• 50g salted butter , melted
• 2 tbsp cocoa powder
• 1 tbsp light muscovado sugar
• 1 egg yolk ( keep the white for the mousse filling )
For the chocolate mousse :
• 3 large eggs , separated into yolks and whites
• Extra egg white ( from the base )
• 100g dark chocolate , melted
For the ganache topping :
• 100g milk chocolate , chopped into small pieces
• 100ml double cream
• Extra dark and milk chocolate ( about 30g of each )
• 2 tsp vegetable oil
For the whipped cream topping :
• 200ml double cream
• 2 tsp vanilla paste
• 125g mascarpone cheese
Method :
1 . Preheat the oven to 170 º C Fan .
2 . In a food processor , reduce the biscuits to fine crumbs . Add cocoa powder , sugar , butter and yolk and blitz again until you achieve dark crumbs that can be pinched together .
3 . Tip the crumbs into the pie dish . Distribute evenly with your hands to line the pie dish and pack down as much as you can to make a pie crust . Bake for 12 minutes and leave to cool completely .
4 . Place the yolks in the medium mixing bowl and the whites in the large mixing bowl . Strictly in this order , whisk the whites to stiff peaks then set aside and whisk the yolks briefly .
5 . Mix the melted chocolate into the yolks , adding two dessert spoons of water to loosen the mixture slightly .
6 . Fold two tablespoons of egg whites into the chocolate mixture then add the rest , carefully folding to keep as much air in the mixture as possible .
7 . Gently pour the mixture into the pie crust , spread it out , or tilt the dish to ensure even distribution and chill , ideally overnight .
8 . Heat the cream in the saucepan until steaming hot then turn off the heat and tip in the chocolate . Swirl , then stir until glossy . Allow to cool until still pourable but only just warm .
9 . Pour the chocolate mixture over the chilled mousse , tilting the dish to ensure even coverage . Return the dish to the refrigerator .
10 . Place the dark chocolate in a small microwavable container with one teaspoon of vegetable oil and microwave gently until melted . Repeat with the white chocolate . Stir both chocolates and transfer each to a separate disposable piping bag .
11 . Snip the ends off the piping bags and pipe lines over the surface of the chilled ganache . We opted for parallel lines , but feel free to get creative . Return the pie to the fridge when you have finished .
12 . Place the double cream with the vanilla in the large mixing bowl and whip to soft peaks with the hand-held mixer . Quickly mix the marscapone before adding to the bowl and briefly whisk again .
13 . Fit the piping bag from the Tala 3 star set with a nozzle of your choice before transferring the cream mixture to the bag .
14 . Pipe star peaks in a ring around the top of the pie dish ( squeeze , push down slightly and pull up to release each peak ) and return your finished pie to the fridge until needed .
TOP TIP : You don ' t need a food processor to make biscuit crumbs – instead place the biscuits inside a plastic bag and bash away with a rolling pin until you have fine crumbs .
TOP TIP : This is an intense chocolate experience ! If you prefer milk chocolate , swap the dark chocolate for milk chocolate in the mousse for a lighter taste .
TOP TIP : Give the mousse filling plenty of time to set – overnight is ideal .
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