Recipe for cooking Thin Mint Big Chill

Desserts to Go with Coffee and Tea :: Frozen Desserts

Thin Mint Big Chill

Source: Iowa Gazette - January 30, 2001

Bottom Crust
6 Tbsp. melted butter
1 (10 ounce) box Girl Scout Thin Mint
    cookies (37 cookies), crushed into crumbs

Mix butter with cookie crumbs. Spread evenly into bottom of a 9-in. springform pan. Refrigerate until time to fill.

White Chocolate Filling
1 3/4 c. sugar
14 egg yolks (1 c.)
1 qt. heavy whipping cream
2 Tbsp. vanilla extract or flavoring
2 1/4 c. white chocolate, chopped and melted
24 Girl Scout Thin Mint cookies, qt.ered
    with a thin-bladed sharp knife

In top of a double boiler over simmering water, whisk sugar and egg yolks until they reach 130 degrees F 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 mins. 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 qt.ers over top. Then layer with remaining mousse and cookies. Freeze at least 12 hours.

Chocolate Topping
4 oz. semisweet chocolate chips
    (1/2 c.), melted

Remove springform pan from freezer, and drizzle melted chocolate over top. Remove side from pan, slice into wedges and serve when slightly defrosted.

Makes approximately 12 to 16 servings.

Nutrition facts per serving: 733 calories, 63 percent calories from fat, 7 g protein, 65 g carbohydrates, 4 g total fiber, 52 g total fat, 281 mg cholesterol, 155 mg sodium