This recipe is fantastic. Easy to do and completely divine. Perfect for a special occasion when you want an awesome dessert that everyone can enjoy. It will be a massive hit, I promise!
You can also make this dairy free. (see alterations at the bottom of the page)
200g gluten free biscuits (I used trufree digestives)
100g unsalted butter
200g dark chocolate
300g double cream or whipping cream
50ml strong black coffee
100g marshmallows ( I used Eskal from Ocado. please check your brand is GF)
fresh raspberries to serve (optional)
icing sugar to dust
Firstly I lined a dish (about 20cm wide) with a large strip of foil across it (as shown) so that once the Mud pie has set it's easy to lift it out from the dish and put on a serving plate (although you can also serve it straight from the dish.)
1 crush up the biscuits (either in a blender or place in a plastic bag and bash with a rolling pin) to a fine crumb.
2 melt the unsalted butter and mix into the crushed biscuits. press into your dish. (you can line it as above, or line the whole thing, or grease it.. Press down firmly (I used the back of a spoon)
3 put into the fridge to set while you are making the "mud" bit.
4 whip the cream and set to one side. Make up 50ml of black coffee (using instant coffee granules and hot water) set to one side.
5 melt the dark chocolate by placing in a heat proof bowl on top of a saucepan of simmering water.
set to one side
6 finally put the coffee and the marshmallows in a saucepan and heat gently until the marshmallows have melted. Mix the melted chocolate in.
7 fold in the cream and lightly whisk the whole mix with a handwhisk so that's it's smooth & glossy.
pour onto the biscuit base and return to the fridge to set (will take a good few hours). Decorate with raspberries and dusted icing sugar.
DAIRY FREE VERSION
Use dairy free spread in place of the butter when it comes to the biscuit base & make sure the dark chocolate is a dairy free brand. Eskal marshmallows and Trufree digestives are both dairy free.
for the "mud" filling, leave out the cream and instead mix in 2 small pots of provamel/ or alpro chocolate or vanilla dessert (equal to 200g) The base won't hold together as firmly as if you'd used butter, so I'd recommend serving it from the dish but the overall result really will be just as delicious.