Vickys Individual Mississippi Mud Pies, GF DF EF SF NF
Vickys Individual Mississippi Mud Pies, GF DF EF SF NF

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys individual mississippi mud pies, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Individual Mississippi Mud Pies, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Vickys Individual Mississippi Mud Pies, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have vickys individual mississippi mud pies, gf df ef sf nf using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Individual Mississippi Mud Pies, GF DF EF SF NF:
  1. Take Pastry
  2. Make ready 325 grams gluten-free / plain flour
  3. Get 170 grams dairy-free spread such as Stork block, cut into cubes
  4. Prepare 25 grams cocoa powder
  5. Make ready 1/2 tsp xanthan gum if using GF flour
  6. Get 4 tbsp cold water or as required
  7. Make ready Chocolate Filling
  8. Take 1 my choc-a-mole mousse recipe, doubled - see my profile
  9. Take Ganache Topping
  10. Get 150 grams plain chocolate
  11. Get 150 grams coconut cream
Steps to make Vickys Individual Mississippi Mud Pies, GF DF EF SF NF:
  1. Mix together the flour, xanthan gum if using and cocoa powder, then add the butter cubes. Rub through and together with your fingertips until the mixture resembles breadcrumbs. Gradually add in the water, a tsp at a time, until the pastry just comes together. Form it into a ball, wrap in clingfilm and chill for 30 minutes. You can also use my separate gluten-free pastry recipe for this
  2. Preheat the oven to gas 5 / 190C / 375°F. Roll out the pastry fairly thinly on a floured surface. Cut out 10cm circles with a cutter and gently press into the holes of a muffin tin or if you have them, individual flan cases. Prick the bottom of each pie with a fork and then line each pie with a crumpled square of baking paper. Fill with baking beans and bake for 10 minutes, then remove from the oven and take out the baking beans and paper. Return to the oven for 2-3 minutes to ensure you don't get a soggy bottom!
  3. Let the pastry cool in the moulds for a few minutes before tipping out. Let them finish cooling on a wire rack. Make the chocolate mousse as per my other recipe. Fill each pastry case halfway with the mousse, then refrigerate for at least 3 hours. Make the ganache before you take the pies out of the fridge
  4. Chop the chocolate quite small. Heat the cream in a saucepan and when almost boiling, take off the heat and stir in the chocolate until the mixture is thick and smooth. Let cool enough so it's still spreadable but not warm enough to melt the mousse. Spoon on top of the mousse and smooth out
  5. At this stage I like to just sprinkle with chocolate strands or powdered sugar but it's also nice to put a dollop of chantilly cream on top and decorate with chocolate curls
  6. You can also change the base to suit yourself. A biscuit like oreos or bourbon creams mixed with some melted butter make a nice base, or you could go raw and make one from pecan or hazelnuts which is delicious
  7. If the thought of the avocado mousse scares you too much (be brave, you'll thank me later) double the ganache instead. When almost cooled whip it up with a whisk and fill that into the pastry instead, then top with chocolate flavour icing instead

So that’s going to wrap this up for this special food vickys individual mississippi mud pies, gf df ef sf nf recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!