MISSISSIPPI MUD PIE
Serves 8 to 10
For this recipe, Joy Café co-owner Joy Beber uses burnt brownie ends for the pie crust. What? You don’t keep a stash of burnt brownie crumbles in your pantry?! Probably the hardest part of this dessert is coming up with 1 pound of crushed brownies. 1 cup (165 grams) 70
percent chocolate 1/8 cup (15 grams) 100
percent chocolate 2 cups heavy cream,
divided
¼ cup egg yolks
1 whole egg
¼ cup (55 grams)
granulated sugar Small amount water ¼ cup sifted powdered
sugar
¼ teaspoon vanilla
extract
1 lb. crushed brownies (about 2 brownies from Joy Café) (Joy Café uses its burnt salted caramel brownies)
Prepare the chocolate mousse:
In a double boiler, melt the 70 percent and 100 percent chocolate. Set aside.
Using a stand mixer, whip 1 cup of the heavy cream until stiff peaks form.
Set aside in refrigerator. Keep the remaining 1 cup heavy cream refrigerated until ready to make the whipped-cream topping.
Clean the bowl of the stand mixer. Add the egg yolks and whole egg and whip on medium speed until light in color.
Keep the mixer running while you heat the sugar. Put the sugar in a small saucepan and moisten with water until it is the consistency of wet sand. Over medium heat, cook until the sugar reaches between 245 and 250 degrees Farenheit, using a candy thermometer to measure the temperature.
Increase the speed on the stand mixture to medium high and slowly add the hot sugar to the egg yolks. Let the sugar pour down the side of the mixer bowl into the eggs. (It is okay if some sugar sticks to the side; just leave it there and don’t stop to incorporate.) Slowly turn the speed down on the egg/sugar mixture. Once the mixture has cooled to room temperature, turn off the mixer.
Fold half of the whipped cream into the egg mixture. Then fold in all of the chocolate, then fold in the remaining whipped cream.
Transfer the mousse to a bowl and covered with plastic wrap, being sure to let the plastic wrap touch the mousse to prevent a skin from forming. Refrigerate at least 2 hours and up to 2 days.
Prepare the whipped cream topping:
Using a stand mixer, beat the remaining 1 cup heavy cream on medium speed. When cream begins to reach soft peaks, slowly add the powdered sugar and vanilla. Continue whipping until stiff peaks form.
To assemble the pie:
Press the crushed brownies into a 9-inch deep-dish pie pan to form a crust. Add the chocolate mousse, spreading evenly. Add the whipped cream topping, spreading evenly. Garnish with chocolate shavings. Refrigerate until fully set, about 1 hour.
Per serving, based on 8:
516 calories (percent of calories from fat, 51), 7 grams protein, 62 grams carbohydrates, 2 grams fiber, 29 grams fat (14 grams saturated), 159 milligrams cholesterol, 189 milligrams sodium.