Скачать или смотреть Mississippi Mud Pie | A Chocolate Lover's Dream

Chewy, crunchy, smooth and creamy Mississippi Mud Pie has everything you could want in a dessert. With three layers of intense chocolate topped with cream and even more chocolate, Mississippi Mud Pie is not for the faint of heart but it just might become your new favorite treat.

Ingredients: (8 inch pan)
-Cookie Crust
18 Oreo Cookies (204 g) (with cream)
Butter, Melted ¼ cup (56 g)
-Brownie
Chocolate, 60% Cacao 5 oz (142 g)
Butter, unsalted ½ cup (113 g)
3 Large Eggs (150 g)
Sugar, granulated ¾ cup (150 g)
Salt ½ tsp (3 g)
Vanilla Extract 1 tsp (5 mL)
Espresso Powder ½ tsp (1 g)
Cocoa Powder ⅓ cup (30 g)
-Chocolate Mousse
Chocolate, 60% Cacao 5 oz (142 g)
Heavy Cream 1 ½ cups (360 mL)
Powdered Sugar 3 tbsp (23 g)
Cocoa Powder ¼ cup (20 g)
Espresso Powder ½ tsp (1 g)
Salt ⅛ tsp
-Cream Topping
Heavy Cream 1 cup (240 mL)
Sour Cream ¼ Cup (60 g) (optional)
Powdered Sugar 2 tbsp (15 g)
Vanilla Extract ½ tsp (2.5 mL)

Directions:

1. To make the Oreo crust: Grind the Oreo cookies (with filling) in a food processor until fine crumbs. Stir in melted butter. Press mixture into the bottom and sides of an 8-inch (20 cm) springform pan, place pan on a baking sheet (to catch any dripping butter) and bake in a preheated 325°F (163° C) oven for 15-18 minutes or until the crust is set. Cool while preparing the brownie layer.
2. To make the flourless brownie layer: Add the chocolate and butter to a microwave-safe bowl, and heat until the butter is melted and the chocolate has softened. Stir until the chocolate and butter are well combined and the mixture is smooth. Set aside.
3. Whisk the eggs and sugar until pale and thick (about 5 minutes). Stir in salt, vanilla extract, and espresso powder.
4. Pour the chocolate mixture into the eggs and whisk until smooth. Add the cocoa powder, and mix until incorporated.
5. Pour the batter into the prepared crust and bake in a 325°F (163° C) oven for 25-30 minutes or until the cake is set and a toothpick inserted into the center comes out with moist crumbs. Cool completely.
6. To make the chocolate mousse: Heat chocolate in the microwave in 15 second bursts, stirring frequently until chocolate is fully melted. Set aside to cool until barely warm.
7. Sift powdered sugar, cocoa powder and espresso powder into a large bowl. Add a pinch of salt. Add a few tablespoons of the 1.5 cups heavy cream and stir until combined. Pour in the remaining heavy cream and whip on medium speed until the mixture thickens. Increase mixer speed to high and whip until cream is thick and holds its shape.
8. Add one-third of the whipped cream into the slightly warm melted chocolate and fold until the chocolate and cream are well combined. Add to the remaining cream and fold gently until the mixture is uniform in color.
9. Spread mousse onto pie and refrigerate overnight.
11. To make the cream: Whip the heavy cream, sour cream (if using), powdered sugar and vanilla until thick. Top chilled pie with cream just before serving.

Chapters:
0:07 Oreo Cookie Crust
0:19 Combine Oreo crumbs and butter
0:41 Form Crust
1:02 Bake Crust
1:13 Flourless Brownie
1:23 Melt Chocolate and Butter
1:38 Whip Eggs
2:47 Add chocolate to eggs
3:26 Add Cocoa
4:28 Bake Flourless Brownie Layer
4:46 Chocolate Mousse
4:57 Melt Chocolate
5:10 Whip Cream
6:14 Fold Together
7:03 Cream Topping
7:33 Finish Pie
7:58 Eat and Enjoy

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