Mini Mississippi mud pies

Mini Mississippi mud pies

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These bite-sized treats are a perfect tea-time treat or addition to a larger showstopper-style creation. And not a soggy bottom in sight!

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves: 20 (depending on the size of your pan)


For the base...

150g bourbon biscuits, crushed
40g butter, melted

For the filling...

50g Fairtrade dark chocolate, minimum 70% cocoa solids  
50g butter
1 RSPCA Assured egg
50g muscovado sugar
50ml double cream

For the decoration...

50g double cream, lightly whipped
50g Fairtrade dark chocolate, minimum 70% cocoa solids


Preheat the oven to 180°C/fan 160°C/gas mark 4 and lightly grease a mini muffin pan.

In a large mixing bowl, crush the bourbon biscuits to a fine crumb. Then add the melted butter and mix thoroughly.

Press the mixture into mini muffin pans to create crusts and chill in the fridge for 10 minutes.

For the filling, melt the chocolate and butter together in a heatproof bowl over - but not touching - a pan of simmering water.

Meanwhile, whisk the eggs and sugar together until thick and creamy.

Fold in the cream and melted chocolate mixture.

Pour into the chilled crusts and bake for 20 minutes or until just set.


Remove from the oven and set aside to cool completely.

Once cool, serve topped with a dollop whipped cream and a sprinkling of grated chocolate.

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