Andes Brownie-mint Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 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
• 3/4 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/4 cup half-and-half
• 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

Recipe

• 1 prepare brownies, either home made or boxed.
• 2 cool on a wire rack.
• 3 do not remove side yet.
• 4 to prepare mint mousse: in the microwave melt the 1 cup chopped mints.
• 5 in a double broiler over boiling water whisk the yolks until pale and frothy.
• 6 slowly whisk in the melted mints, scraping the cup with a spoon, not your finger!
• 7 the mix will stiffen.
• 8 quickly whip the whites to semi-stiff peaks and slowly fold into the mint mixture.
• 9 quickly whip the heavy cream until thick and slowly fold this into the mint/egg mixture.
• 10 fold well and set aside 1/4 the mousse.
• 11 top the cooled brownie with the remaining 3/4 mint mousse and carefully level smooth.
• 12 chill.
• 13 1 hour later melt the 1 cup semi-sweet chocolate chips with the 1/4 cup half and half.
• 14 whisk well until you have a smooth chocolate sauce.
• 15 carefully top the mint mousse with the melted chocolate sauce.
• 16 cool.
• 17 decorate top with unwrapped, whole mints.
• 18 top with 10 dollops of the remaining mousse.
• 19 chill well.
• 20 melt remaining 1 cup semi sweet chocolate chips.
• 21 remove side of pan.
• 22 brush the melted chocolate onto the sides and gently press in 3/4 cup of the chopped andes or after eight mints.
• 23 sprinkle the remaining chopped mints on top.
• 24 serve.