Dark Chocolate Hazelnut Mud Pie Recipe
Prep Time:
6 hours
Cook Time:
6 minutes
Servings:
10 Servings
Ingredients
  • 2½ cups chocolate cookie crumbs
  • ⅓ cup butter, melted
  • 6 egg yolks
  • ¼ cup + 2 tablespoons cornstarch
  • 3 cups whole milk
  • ¾ cup granulated sugar
  • ⅓ cup cocoa powder
  • 6.5oz dark chocolate, finely chopped
  • 1½ teaspoons hazelnut syrup
  • 1½ tablespoons butter
  • 1 cup whipping cream
  • ⅓ cup roasted hazelnuts, roughly chopped
Directions
  1. In a microwave, melt ⅓ cup of butter, then, in a medium-sized bowl, mix together the chocolate cookie crumbs and the melted butter until the mixture looks like wet sand. Transfer this to an 8-inch round cake tin, and then press it into the base and sides of the tin to form the crust for the mud pie. Place this into the fridge to harden.
  2. To make the custard, begin by whisking together the egg yolks and the cornstarch until a smooth, shiny paste has formed.
  3. In a medium-sized saucepan, add the milk, granulated sugar, and cocoa powder, and then gently heat it for 3 to 4 minutes, stirring continually, until all of the sugar has dissolved.
  4. Take the saucepan from the heat, and then scoop ½ cup of the hot chocolate milk from the saucepan and whisk it into the egg yolk and cornstarch mixture. Keep whisking until the mixture is fully combined and smooth.
  5. Then transfer the bowl containing the egg yolk mixture into the rest of the hot milk mixture, and whisk thoroughly to make sure it is well combined.
  6. Place the saucepan back onto the hob over gentle heat, and allow the mixture to cook and thicken for a few minutes, stirring constantly. Once the mixture begins to thicken and take on a custard-like consistency, remove the saucepan from the heat.
  7. Transfer the finely chopped dark chocolate into a large bowl, add the hazelnut syrup, and then pour the hot chocolate custard over the top. Whisk everything until the chocolate has melted and fully combined with the custard. Finally, add the remaining 1½ tablespoons of butter to the bowl and mix it in, until the custard is thick, smooth, and glossy.
  8. Remove the cake tin from the fridge and transfer the custard to the hardened biscuit casing. Smooth the top of the chocolate custard and then chill the mud pie for at least 4 hours, preferably overnight, to allow the custard filling to set completely.
  9. Just before serving, whisk the cream by hand or using a mixer, until it is thick. Heap it onto the chilled chocolate custard, and finally sprinkle with the roughly chopped, roasted hazelnuts.