We're having dinner at dad's new favorite place and mom & dad rave
about the dessert they had last time- Mississippi Mud. They
described it as a rich, chocolate fudge. I'm not a dessert eater,
but they got my salivary glands in an uproar, and of course, there was
no Mississippi mud yesterday.

So now I want to make some.
My sister sent me this link and said this is what it *looked* like-
<http://www.positivelysplendid.com/2012/05/flourless-chocolate-cake-recipe.html>
[6 eggs, a cup of cocoa powder and 12 oz of bittersweet chocolate-- it
might be 'fudgy']

Yesterday I found these
Mississippi Mud S'Mores-Fudge Pie
http://www.myrecipes.com/recipe/miss...0400000123986/
[I think I'd leave off the marshmallows and 'icing' -- but I like the
graham crackers for texture]

Mississippi Mud
post number 3-
http://community.tasteofhome.com/com...07.aspx#356907

I hate "jar of marshmallow cream topping" as an ingredient-- 4oz or
24oz?
~~~~`

20 years ago I'd have just whipped up all 2 and had a taste-off-- but
I'm only goof for about 1/2 serving of each - per week- so I'd like to
get this on the first [or second] try.

Anyone have a Mississippi Mud [fudge?] recipe that I can put in the
running?

Jim
[come to think of it-- I should probably call the restaurant and ask
them if they'd share their recipe. . . . is there some etiquette to
that? Should I offer to pay something for it?]

On Mon, 17 Jun 2013 07:41:58 -0400, Jim Elbrecht >
wrote:

> Anyone have a Mississippi Mud [fudge?] recipe that I can put in the
> running?

Sorry, the only Mississippi Mud anything that I've heard of is that
cake and to be honest, it sounds disgusting to me. If you want to do
something with marshmallows there's a pie called "S'mores Pie" which
is basically a chocolate pie made with ganache, covered with
marshmallows and it's run under the broiler just before serving. It's
another one that doesn't appeal to me, but might hit the right note
with you.

I'd rather make (and eat) something like this

Chocolate Idiot Cake
http://www.davidlebovitz.com/2007/01/shf-27-chocolat-1/
Adapted from Ready for Dessert (Ten Speed Press)

One 9-inch (23 cm) cake

This cake is extremely rich, and tastes like the most delicious,
silkiest, most supremely - chocolate ganache you've ever had. As
mentioned, it's equally good a few days later, and only an idiot could
possibly mess it up. You don't need to use ScharffenBerger chocolate
for this cake, but use a good one-you'll appreciate it when you taste
your first melt-in-your-mouth bite.

10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 g) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 g or 7 oz) sugar

Preheat the oven to 350F (175C).

1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa
powder, tapping out any excess. If you suspect your springform pan
isn't 100% water-tight, wrap the outside with aluminum foil, making
sure it goes all the way up to the outer rim.

2. Melt the chocolate and butter in a double boiler (or microwave),
stirring occasionally, until smooth. Remove from heat.

3. In a large bowl, whisk together the eggs and sugar, then whisk in
the melted chocolate mixture until smooth.

4. Pour the batter into the prepared springform pan and cover the top
of the pan snugly with a sheet of foil. Put the springform pan into a
larger baking pan, such as a roasting pan, and add enough hot water to
the baking pan to come about halfway up to the outside of the cake
pan.

Bake for 1 hour and 15 minutes.

You'll know the cake is done when it feels just set, like quivering
chocolate pudding. If you gently touch the center, your finger should
come away clean.

Lift the cake pan from the water bath and remove the foil. Let cake
cool completely on a cooling rack.

Serve thin wedges of this very rich cake at room temperature, with
creme anglaise, ice cream, or whipped cream.

Storage: This Chocolate Idiot Cake can be wrapped and chilled in the
refrigerator for 3-5 days.


--
Food is an important part of a balanced diet.

On Mon, 17 Jun 2013 07:41:58 -0400, Jim Elbrecht >
wrote:

>We're having dinner at dad's new favorite place and mom & dad rave
>about the dessert they had last time- Mississippi Mud. They
>described it as a rich, chocolate fudge. I'm not a dessert eater,
>but they got my salivary glands in an uproar, and of course, there was
>no Mississippi mud yesterday.
>
>So now I want to make some.
>My sister sent me this link and said this is what it *looked* like-
><http://www.positivelysplendid.com/2012/05/flourless-chocolate-cake-recipe.html>
>[6 eggs, a cup of cocoa powder and 12 oz of bittersweet chocolate-- it
>might be 'fudgy']
>
>Yesterday I found these
>Mississippi Mud S'Mores-Fudge Pie
>http://www.myrecipes.com/recipe/miss...0400000123986/
>[I think I'd leave off the marshmallows and 'icing' -- but I like the
>graham crackers for texture]
>
>Mississippi Mud
>post number 3-
>http://community.tasteofhome.com/com...07.aspx#356907
>
>I hate "jar of marshmallow cream topping" as an ingredient-- 4oz or
>24oz?
>~~~~`
>
>20 years ago I'd have just whipped up all 2 and had a taste-off-- but
>I'm only goof for about 1/2 serving of each - per week- so I'd like to
>get this on the first [or second] try.
>
>Anyone have a Mississippi Mud [fudge?] recipe that I can put in the
>running?
>
>Jim
>[come to think of it-- I should probably call the restaurant and ask
>them if they'd share their recipe. . . . is there some etiquette to
>that? Should I offer to pay something for it?]

Mississippi Mud was a really hot recipe for the ladies to have in
their repertoire in the 1980s. I used to have a recipe for it from
Susie M, but I absolutely cannot find it, sorry. Caramel and
chocolate are involved, I think.
Janet US

Jim Elbrecht <>
> wrote:
>
>>We're having dinner at dad's new favorite place and mom & dad rave
>>about the dessert they had last time- Mississippi Mud. They
>>described it as a rich, chocolate fudge. I'm not a dessert eater,
>>but they got my salivary glands in an uproar, and of course, there was
>>no Mississippi mud yesterday.
>>
>>So now I want to make some.
>>
>>Jim

You probably already have a chocolate sheet cake recipe that's wonderful as
well as a great chocolate frosting. JOY says when you take the cake out of
the oven to sprinkle it with 3 and 1/2 cups mini marshmallows and l cup
chopped pecans. Return it to the oven for 2 or 3 minutes until the
marshmallows puff. Spread frosting gently. Then cool. I've read somewhere
that if you don't have mini marshmallows that you can chop regular sized
ones with wet scissors. Haven't tried that. Polly

>
There are as many Mississippi Mud cakes/pies recipes as there are
recipes for Thanksgiving dressing/stuffing. There is no definitive
recipe but the ones I've had are simply fabulous. Each one was
different all contained chocolate and usually nuts.