30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Mississippi Mud Pie
Mississippi Mud Pie
Mississippi Mud Pie
⏱2h 30m
👥8
🔥550 cal
Hard
🍽️French
A luxurious take on the classic, featuring a cocoa nib-infused crust, a Valrhona chocolate filling, and a glossy chocolate ganache with a hint of fleur de sel.
A luxurious take on the classic, featuring a cocoa nib-infused crust, a Valrhona chocolate filling, and a glossy chocolate ganache with a hint of fleur de sel.
Combine all Crust ingredients and press firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake for 10-12 minutes, then let cool completely.
In a saucepan, combine all Filling ingredients except Vanilla Bean Paste. Heat over low heat, stirring constantly, until chocolate is melted and smooth. Do not boil.
Remove from heat and stir in Vanilla Bean Paste.
Pour filling into the cooled crust.
Refrigerate for at least 6 hours, or preferably overnight, to allow filling to set completely.
For the Topping, heat Heavy Cream and Butter in a saucepan until just simmering.
Pour hot cream over chopped Valrhona Chocolate in a heatproof bowl. Let sit for 1 minute, then whisk gently until smooth and glossy.
Pour ganache over the chilled pie and spread evenly.
Sprinkle with Fleur de Sel.
Refrigerate for another 30 minutes to allow ganache to set.
Ingredients
8
1 1/2 cups150 gChocolate Wafer Cookies-crushed
2 tbsp30 gCocoa Nibs
8 tbsp113 gUnsalted Butter-melted
1 (14 oz) can397 gSweetened Condensed Milk
1 cup240 mLHeavy Cream
8 oz227 gValrhona Guanaja 70% Chocolate-chopped
1 tsp5 mLVanilla Bean Paste
1 cup240 mLHeavy Cream
6 oz170 gValrhona Guanaja 70% Chocolate-chopped
1 tbsp15 mLUnsalted Butter
Pinch1 gFleur de Sel
Equipment
9-inch tart pan with removable bottom
Saucepan
Heatproof bowl
Whisk
Instructions
Preheat oven to 350°F (175°C).
Combine all Crust ingredients and press firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake for 10-12 minutes, then let cool completely.
In a saucepan, combine all Filling ingredients except Vanilla Bean Paste. Heat over low heat, stirring constantly, until chocolate is melted and smooth. Do not boil.
Remove from heat and stir in Vanilla Bean Paste.
Pour filling into the cooled crust.
Refrigerate for at least 6 hours, or preferably overnight, to allow filling to set completely.
For the Topping, heat Heavy Cream and Butter in a saucepan until just simmering.
Pour hot cream over chopped Valrhona Chocolate in a heatproof bowl. Let sit for 1 minute, then whisk gently until smooth and glossy.
Pour ganache over the chilled pie and spread evenly.
Sprinkle with Fleur de Sel.
Refrigerate for another 30 minutes to allow ganache to set.
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