Time 1h Yield 1 Pie, 10 serving(s) Number Of Ingredients 9 Steps:
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.
Time 50m Yield 1 Pie Number Of Ingredients 7 Steps:
In microwave, for about 15 seconds, melt mints. Put egg yolks in top of double boiler and whisk until pale yellow and frothy. Add melted mints and mix until combined. The mix will get stiff. In a seperate bowl using a mixer, beat egg whites until stiff. Fold the egg whites into the mint and egg yolk mixture a little at a time. Whip up the heavy cream with a mixer until thick. Fold this into the mint mixture a little at a time. Prepare brownies according to package directions. Pour batter into lightly greased springform pan. Bake according to package directions. To assemble pie: Top cooled brownie with mint mousse and refrigerate. Heat the milk in a pan on the stove. Add the chocolate chips and melt, constantly stirring over low heat until it makes a chocolate sauce. Top the cooled pie with the chocolate sauce. Decorate with Andes Mints.
