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Mocha Mud Pie Recipe
The classic pairing of chocolate and coffee, we know this indulgent dessert will be a hit in your home
If you’ve been following our social media feed, you will have seen that it was National Chocolate Cake Day last week. We obligingly enjoyed a rather large slice of chocolate cake, washed down with Miles Bright & Breezy coffee – which got us thinking about the delicious combination of chocolate and coffee and inspired us to make this scrumptious mocha mud pie…
Prep Time: 45 minutes (including chilling and cooling time)
Making Time: 35 minutes
Serves: 10
Ingredients:
For the base:
- 300g finely crushed Oreos
- 85g unsalted butter
For the filling:
- 175g finely chopped dark chocolate
- 60g unsalted butter
- 1 tbsp Miles Ground Italian Espresso
- 3 tbsp water
- 240ml whipping cream
- ½ tsp vanilla extract
- pinch of salt
- 3 large egg yolks
- 4 tbsp caster sugar
For the topping:
- 230ml double cream
- 1 tbsp caster sugar
- Grated chocolate
Method:
- Grease a 9-inch pie dish, the dish will need to be around 2 inches deep.
- Melt the 85g unsalted butter and combine with the finely crushed Oreos in a large bowl.
- Spread the mixture evenly into the pie dish, smoothing out and pressing into the bottom and sides to form an even base.
- Chill for 45 minutes, until the base is firm.
- While the base is chilling, add Miles Ground Italian Espresso and boiling water to a cafetiere. Leave to stand for 5 minutes before pushing the plunger down.
- Melt the finely chopped dark chocolate and 60g unsalted butter in a heatproof bowl over a saucepan of simmering water (making sure it does not touch the water). Pour in the coffee and, once combined, leave too cool.
- Beat the whipping cream, 2 tbsp caster sugar, vanilla extract and pinch of salt in a bowl until the mixture forms stiff peaks. Leave to chill.
- Whisk the egg yolks and 2 tbsp caster sugar in a separate heatproof bowl.
- Place the bowl of whisked eggs over a pan of simmering water (making sure it does not touch the water). Whisk the mixture vigorously for 3 minutes, until it turns pale and almost triples in volume. Remove from the heat and leave to cool for 1-2 minutes, then add it to the melted, cooled, chocolate mixture and combine well.
- Gradually fold the chilled cream mixture into the chocolate, egg mixture, until it is evenly incorporated and no streaks remain.
- Pour the filling over the biscuit base and cover with cling film. Chill for 2-3 hours, until set.
- For the topping beat the double cream with 1 tbsp caster sugar in a large bowl to form stiff peaks.
- Spread the cream over the pie and sprinkle with grated chocolate to serve.
- Store the pie covered in the fridge for up to two days – if it lasts that long!
We'd love to see photos of you enjoying a moment with Miles and trying out this recipe! Follow us on Facebook, Twitter and Instagram and share your pictures with the #MomentswithMiles. Happy baking!
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