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Mini Mississippi mud pies

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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

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!

  • 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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