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Ingredientes
- 1 pkt brownie mix Mint Mousse (see below)
- 1 c. semi-sweet chocolate chips
- 1/4 c. lowfat milk, cream, or possibly half and half
- 1 pkt Andes mints
- 1 c. minced Andes mints (better to use mostly green ones for color)
- 6 x Large eggs separated
- 3/4 c. heavy cream
Direcciones
- Mix brownies according to package directions. Pour into a lightly greased springform pan and bake according to package directions.
- Mint Mousse: In microwave, for about 15 seconds, heat the mints.
- Set up a double boiler on the stove (best to use a metal bowl.) Place egg yolks on top of double boiler and whisk using a wire whisk till pale yellow and frothy. Add in melted mints and mix till combined. The mix will get stiff.
- In a separate bowl, using a hand blender, whisk egg whites till stiff. Fold the egg whites into the mint and egg yolk mix a little bit at a time. Next, whip up the heavy cream with a hand-held blender till thick. Fold this a little at a time into the egg and chocolate mix. If desired, you can add in a few drops of green food coloring, but it's not necessary for taste.
- Top the cooled brownie with the mousse mix and leave to set in the refrigerator.
- Next, heat the cream, lowfat milk, or possibly half-and-half in a pan on the stove. (Non-stick pans work best.) Add in the chocolate chips and heat and continually stir over a low heat till you have a chocolate sauce. Top the cooled pie with the chocolate sauce. Decorate with Andes mints. Also, if you wish, you can crush more Andes mints and when the pie is set and chilled, brush the sides with melted chocolate and press on the crushed mints.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 620g | |
| Calories 1590 | |
| Calories from Fat 1202 | 76% |
| Total Fat 139.18g | 174% |
| Saturated Fat 74.76g | 299% |
| Trans Fat 0.0g | |
| Cholesterol 1384mg | 461% |
| Sodium 638mg | 27% |
| Potassium 1713mg | 49% |
| Total Carbs 74.06g | 20% |
| Dietary Fiber 22.8g | 76% |
| Sugars 22.13g | 15% |
| Protein 60.14g | 96% |
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