- Most Helpful
- Highest Rating
I used Andes Mint baking chips...wow!! So easy and good! Thanks so much for posting this!!
No pre made pie crusts here so I put 1 pkt chocolate digestive biscuits (cookies) into the food processor with 150 grams butter, blitzed it together and backed it in my pie dish at 190 C for 15 minutes. I cooled it completely and followed the rest of the recipe (one small change: no choc chips here in NL supermarkets at all, so used some (plain) I'd bought back from NZ a while back and added 1 Tablespoon of peppermint essence) This tastes EXCELLENT.. but the texture lets it down.. I made mine the evening before and it had plenty of time to 'set' but it never did. Maybe that just leaving out the cream would be enough, as the boiled mixture certainly seemed thick enough. Our resulting "base + soupy mousse" was enjoyed by all, and I will experiment further on your adopted recipe and hopefully figure out how to get it set so that I can cut this next time and not spoon it out to guests :) In the meantime, Taste is brilliant, so please see my rating system: a lovely 4 stars! Thanks!
Lou, I had the best of intentions. While browsing for chocolate chips, amazed at all the flavors available, I somehow ended up with CINNAMON chips ;-) So, I used them along with 5 squares of bittersweet baking chocolate. And it was DIVINE! Set up perfectly & I even left "lumps" of the whipped cream as you mentioned. So now we know it works with another flavor ;-) Thanks, girlfriend!
sooo yummy! the filling turns into a rich chocolatey pudding! yummy! then add the cream and it's too good! i did use an oreo crust instead of graham just to make it more sinful!!