Crunchy chocolate chip cookie crust and filled with mint mousse, this is a delicacy that any lover of mint chocolate wants to eat. Inspired by the classic after dinner drinks, this recipe includes mint cocktails and creme de cacao, however, you must add the color to bring this delicious pai to life. Grab the chocolate chips or chocolate grated to garnish this wonderful recipe we are making!
For the base
1 1/2 package of oreos cookies (American type)
1 cup butter, melted
1/2 cup milk
32 large marshmallows
3 tablespoons of white cocoa cream
1 1/2 cups whipped cream
use the oreos cookie filling
A few drops of green food coloring, if you like
2 tablespoons mint liqueur
For the ornament
2 tablespoons chocolate crumbs or grated chocolate
1 mint leaf
Step for the preparation of the oreo cookie pai with mint
1. Heat oven to 350 ° F. In medium bowl, stir crust ingredients, Oreo cookies, and melted butter until well combined; Add the crust to the pan and Bake for 10 minutes until you see the crust brown. Cool on wire rack for 15 minutes.
2. Meanwhile, in 3-quart skillet, heat milk and marshmallows over low heat, stirring constantly, until melted. Refrigerate for about 20 minutes, (If the mixture is too thick, place the saucepan in a bowl of warm water and stir until it is the right consistency). Gradually add the mint and cocoa butter.
3. In a cold large bowl, use an electric mixer to beat the heavy cream on low speed until the mixture begins to thicken. Gradually increase the speed to a high level until a hard peak forms. Go adding the white cream of the oreos once you have a creamy mixture. Add the marshmallow preparation and finally add the food coloring and the mint liqueur.
4. Spread filling on cooled baked dough. Sprinkle with the grated chocolate. Refrigerate about 4 hours or until set. Store covered in the refrigerator. Serve and place the mint leaf