Andes Brownie-Mint Pie

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READY IN: 1hr
SERVES: 10
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
  • 1
    box brownie mix (OR homemade brownies, use a springform pan with removeable sides)
  • 1
    cup chopped Andes mints candies or 1 cup after dinner mints
  • 6
    eggs, separated
  • 34
  • 1
    cup semi-sweet chocolate chips
  • 14
  • 1
    package Andes mints candies or 1 package after dinner mints
  • 1
    cup chopped Andes mints candies or 1 cup After Eight after dinner mints
  • 1
    cup semi-sweet chocolate chips
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DIRECTIONS

  • Prepare brownies, either home made or Boxed.
  • Cool on a wire rack.
  • Do not remove side yet.
  • To prepare mint mousse: In the microwave melt the 1 cup chopped mints.
  • In a double broiler over boiling water whisk the yolks until pale and frothy.
  • Slowly whisk in the melted mints, scraping the cup with a spoon, not your finger!
  • The mix will stiffen.
  • Quickly whip the whites to semi-stiff peaks and slowly fold into the mint mixture.
  • Quickly whip the heavy cream until thick and slowly fold this into the mint/egg mixture.
  • Fold well and set aside 1/4 the mousse.
  • Top the cooled brownie with the remaining 3/4 mint mousse and carefully level smooth.
  • Chill.
  • 1 hour later melt the 1 cup semi-sweet chocolate chips with the 1/4 cup half and half.
  • Whisk well until you have a smooth chocolate sauce.
  • Carefully top the mint mousse with the melted chocolate sauce.
  • Cool.
  • Decorate top with unwrapped, whole mints.
  • Top with 10 dollops of the remaining mousse.
  • Chill Well.
  • Melt remaining 1 cup semi sweet chocolate chips.
  • Remove side of pan.
  • Brush the melted chocolate onto the sides and gently press in 3/4 cup of the chopped Andes or After Eight Mints.
  • Sprinkle the remaining chopped mints on top.
  • Serve.
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