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THIN MINT BIG CHILL




Source of Recipe


the web


List of Ingredients




Bottom Crust:
6 tablespoons butter, melted
1 (10-ounce) box Girl Scout Thin Mint cookies (37 cookies), crushed into crumbs (food processor works well)

White Chocolate Filling:

1 3/4 cups granulated sugar
14 egg yolks (1 cup)
1 quart heavy whipping cream
2 tablespoons vanilla extract
2 1/4 cups white chocolate, chopped and melted (see note below)
24 Girl Scout Thin Mint cookies, quartered with a thin-bladed sharp knife

Chocolate Topping:

4 ounces semisweet chocolate chips (1/2 cup), melted (see note below)



Recipe



To make crust: Mix butter with cookie crumbs. Spread evenly into bottom of a 9-inch springform pan. Refrigerate until time to fill.

To make filling: In top of a double boiler over simmering water, whisk sugar and egg yolks until they reach 130 degrees on an instant-read thermometer. Meanwhile, whip cream until soft peaks form. Add vanilla, and beat until stiff peaks form; set aside. When eggs yolks are hot, transfer them to bowl of an electric mixer and beat five minutes until cool and very light. Quickly mix in melted white chocolate; Put into cookie shell until it is half full. Layer half Thin Mint cookie quarters over top. Then layer with remaining mousse and cookies. Freeze at least 12 hours.

To make topping: Remove springform pan from freezer, and drizzle melted chocolate over top. Remove side from pan, slice into wedges and serve when slightly thawed. Makes 12 to 16 servings.

Cook's note: To melt white chocolate chips, place chips in a double boiler over gently simmering water. Stir chips constantly until melted.

To microwave, place chips in a microwave-safe container. Heat on 50 percent power for 30 seconds. Stir chips, and repeat process until chips are melted.

To melt chocolate chips, melt in small saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth.

To microwave, place morsels in uncovered microwave-safe bowl on high power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.