225g bourbon biscuits
85g dark chocolate
85g unsalted butter
85g muscovado (light brown) sugar
100ml double cream
150g milk chocolate
150ml double cream
45g golden syrup
175g icing sugar
Colored fondant - Blue, Black and White
Step by Step:
Using a food processor brake down the biscuits into crumbs.
Separately; Melted the butter before pouring into processor, mixing well
Press the crumb mixture into a 23cm tin, pressing the mix along the base and up the sides.
Chill in the refrigerator for 10 minutes.
Melt the chocolate and butter in a pan over simmering water (Double Boiler or Bain Marie).
Meanwhile whisk the eggs and sugar for 5 minutes
Then Add mix to the Double Cream and melted chocolate mixture. (Mixing well)
Pour the chocolate mixture into the base
Bake at 180 degrees C (350 degrees F) for about 25-30 minutes.
Remove from the oven and leave to cool
Place the Milk Chocolate, Double Cream, Golden Syrup and Icing sugar in a pan and heat on low, stirring regularly until melted and smooth.
Spread the fudge topping over the COOLED Pie,
Chill again for 20-30 minutes
To Start Roll the fondant into the below shapes
Roll the blue fondant into sized balls
· 1 the size of a golf ball, (This will be your Happos nose)
· 1 just a bit smaller, (This will be the top of your Happos Head)
· 2 about the size of your finger tip (This will be the Happos Ears)
· 2 pea size (Happos Nostrils)
Roll the white fondant into one small ball about the size of your finger tip (This will be the white of your Happos Eyes)
Roll the black fondant into a ball about half the size of the white ball.
(This will be the center of the Eye)
2- Now you are ready to follow the video and shape your Happos Features.
3- Push the Finished Happos Shapes into the cooled Fudge topping to give the appearance of your favorite Happo’s family member, just below the surface of the mud pie!
Finally Serve and enjoy with your Friends!