-
300 g Borboun biscuits
-
70 g Butter melted
-
90 g Dark chocolate at least 70% cocoa
-
80 g butter
-
85 g golden brown sugar
-
2 eggs
-
100 ml double cream
-
140 g Dark chocolate at least 70 % cocoa
-
150 ml Double cream
-
3 tbsps Golden syrup
-
175 g Icing Sugar
-
1 tsp Smoked sea salt (i smoke my own on the traeger)
-
200 g caster sugar
-
90 g butter
-
120 ml double cream
Traeger Mud Pie
Chocolate biscuit base with a baked chocolate middle layer, chocolate toffee top layer & a smoked sea salted caramel sauce.
This seriously indulgent dessert will have you licking your lips in delight!
Heat your Traeger or oven to 180℃
Put your biscuits in a food processor and whizz until fine, then mix with your melted butter
Press into a buttered 23 cm loose base tin, chill in the fridge
To make the middle layer melt your 90 g of dark chocolate and your 80 g of butter in a heatproof bowl over some boiling water until melted and combined
In a large stand mixer, whisk up your sugar and eggs until thick and fluffy
carefully fold in your cream and chocolate mixture and pour over your biscuit base
Put in the Traeger for around 45 minutes until just set
allow it to cool
For the chocolate toffee layer
Put all of the ingredients in a pan on a medium heat and stir until it is glossy and smooth, set aside allow to cool
Once cooled a little pour it on to the middle layer and place in fridge for at least an hour to set
For the smoked sea salt caramel sauce
Heat your sugar until it melts, continually stir with a wooden spoon, careful its very hot!
When the sugar is completely melted and lump free stir in the butter (it will bubble furiously)
Stir for one minute until fully combined
Add your cream (it will bubble furiously again) now stir to combine and when fully combined, remove it from the heat
Now stir in your smoked sea salt
Remove your mud pie from its tin and drizzle your salted caramel over the top
The caramel can be stored in a sterile glass jar in the fridge for over a week
Traeger Mud Pie
Chocolate biscuit base with a baked chocolate middle layer, chocolate toffee top layer & a smoked sea salted caramel sauce.
This seriously indulgent dessert will have you licking your lips in delight!
-
300 g Borboun biscuits
-
70 g Butter melted
-
90 g Dark chocolate at least 70% cocoa
-
80 g butter
-
85 g golden brown sugar
-
2 eggs
-
100 ml double cream
-
140 g Dark chocolate at least 70 % cocoa
-
150 ml Double cream
-
3 tbsps Golden syrup
-
175 g Icing Sugar
-
1 tsp Smoked sea salt (i smoke my own on the traeger)
-
200 g caster sugar
-
90 g butter
-
120 ml double cream
Heat your Traeger or oven to 180℃
Put your biscuits in a food processor and whizz until fine, then mix with your melted butter
Press into a buttered 23 cm loose base tin, chill in the fridge
To make the middle layer melt your 90 g of dark chocolate and your 80 g of butter in a heatproof bowl over some boiling water until melted and combined
In a large stand mixer, whisk up your sugar and eggs until thick and fluffy
carefully fold in your cream and chocolate mixture and pour over your biscuit base
Put in the Traeger for around 45 minutes until just set
allow it to cool
For the chocolate toffee layer
Put all of the ingredients in a pan on a medium heat and stir until it is glossy and smooth, set aside allow to cool
Once cooled a little pour it on to the middle layer and place in fridge for at least an hour to set
For the smoked sea salt caramel sauce
Heat your sugar until it melts, continually stir with a wooden spoon, careful its very hot!
When the sugar is completely melted and lump free stir in the butter (it will bubble furiously)
Stir for one minute until fully combined
Add your cream (it will bubble furiously again) now stir to combine and when fully combined, remove it from the heat
Now stir in your smoked sea salt
Remove your mud pie from its tin and drizzle your salted caramel over the top
The caramel can be stored in a sterile glass jar in the fridge for over a week