Mississippi fluff mud pie

Prep: 30 mins
Mississippi fluff mud pie
This gooey and rich classic American dessert just got more delicious with the addition of Fluff!

300g chocolate digestive biscuits, crushed

150g butter, melted

350g plain chocolate, broken into pieces

2 tsp instant coffee dissolved in 2tblsp boiling water

4 tbsp dark rum

1 jar Vanilla Marshmallow Fluff

300ml double cream

Chocolate shavings (to decorate)

Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm spring form cake tin. Chill in the fridge for 10 minutes.

To make the filling, place the chocolate, coffee and rum in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).

Stir together until the chocolate starts to melt. Once melted, stir in the Vanilla Marshmallow Fluff and mix until well combined. Remove from the heat and cool.

Whip the double cream until it forms soft peaks, then fold into the chocolate mix. Spoon the mixture onto the biscuit base and return to the fridge for 3 to 4 hours until set.

Sprinkle with the chocolate shavings and serve.

This recipe is brought to you by Marshmallow Fluff, the confectionary crazy that has taken America by storm. Marshmallow is available in Vanilla and Strawberry flavours and is distributed nationwide exclusively by Empire Food Brokers. It is available from Asda, Ocado, Harvey Nichols, Selfridges, House of Fraser and Hancocks RRP £1.99 (213g jar).


Preparation Time
30 minutes

Main ingredients
Dairy, Chocolate

Recipe Type
Party Food, Cakes & Baking, Dessert

Level of Difficulty

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