Mud Pie Chocolate Heaven (Printable Version)
# What You'll Need:
→ Crust
01 -
16 chocolate sandwich cookies
02 -
1 tablespoon granulated sugar
03 -
4 tablespoons melted butter, cooled down
→ Brownie Layer
04 -
4 ounces dark chocolate, chopped small
05 -
3 tablespoons butter, unsalted
06 -
3 tablespoons cooking oil
07 -
1 1/2 tablespoons unsweetened cocoa
08 -
2/3 cup packed dark brown sugar
09 -
2 large eggs
10 -
2 teaspoons vanilla
11 -
1/4 teaspoon salt
12 -
3 tablespoons plain flour
→ Topping
13 -
6 chocolate sandwich cookies
14 -
2 tablespoons icing sugar
15 -
1 tablespoon unsweetened cocoa
16 -
1/8 teaspoon salt
17 -
2 tablespoons melted butter, unsalted
→ Mousse
18 -
6 ounces milk chocolate, finely diced
19 -
1 cup cold whipping cream, split
20 -
2 tablespoons unsweetened cocoa
21 -
2 tablespoons icing sugar
22 -
Tiny bit of salt
# How to Make It:
01 -
Heat your oven to 325ºF (163ºC). Crush 16 chocolate sandwich cookies in a food processor until they're fine crumbs. Mix in 4 tablespoons melted butter until everything's wet. Push the mixture into a 9-inch pie dish. Bake it for 15 minutes till it smells good, then let it cool on a rack.
02 -
Put 4 ounces dark chocolate, 3 tablespoons butter, 3 tablespoons cooking oil, and 1 1/2 tablespoons cocoa in a microwave-safe container. Heat at half power, stirring now and then, until it's all melted (about 90 seconds). In another bowl, mix 2/3 cup dark brown sugar, 2 eggs, 2 teaspoons vanilla, and 1/4 teaspoon salt. Add the chocolate mix to the wet stuff, then gently stir in 3 tablespoons plain flour. Pour over the cooled crust and bake for 15 minutes until the sides look set. Cool an hour on a rack, then chill another hour in the fridge.
03 -
Warm oven to 325ºF (163ºC). Cover a cookie sheet with baking paper. Break 6 chocolate sandwich cookies into small chunks. Mix 2 tablespoons icing sugar, 1 tablespoon cocoa, 1/8 teaspoon salt, and 2 tablespoons melted butter with the broken cookies. Spread it on the cookie sheet and bake 10 minutes, giving it a stir halfway, until it's crunchy and smells good. Cool it down on a rack.
04 -
Melt 6 ounces milk chocolate in a microwave-safe bowl at half power, stirring often, until smooth (about 1.5-2 minutes). Warm 3 tablespoons cream in the microwave for 15 seconds till it's 105º-110ºF and mix with 2 tablespoons cocoa. Add 2 tablespoons icing sugar, a tiny bit of salt, and the rest of the cream (1 cup minus 3 tablespoons). Beat in a mixer until soft peaks show up (around 2-3 minutes). Mix 1/3 of the whipped cream into the melted chocolate. Then carefully fold in what's left of the cream. Spread this mousse on top of the cold brownie layer.
05 -
Sprinkle the cookie crumb mix on top of the pie. Put it in the fridge for 3-4 hours or leave it there overnight before you serve it.
# Additional Tips:
01 -
Make sure the brownie's totally cool before you add the mousse or it'll mess up the texture.
02 -
Use a cooking thermometer to get the temps right when making your mousse.
03 -
This sweet treat tastes even better if you make it a day ahead.