Double Chocolate Mint Pie

Double Chocolate Mint Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ***FOR THE CRUST***

  • 2

    cups chocolate cookie crumbs

  • 5

    tbs melted unsalted butter

  • 1

    tbs sugar

  • ***FOR THE CHOCOLATE GANACHE***

  • 3

    oz bittersweet chocolate, finely chopped

  • 3

    oz milk chocolate, finely chopped

  • ¾

    cup + 1 tbs heavy cream

  • 2

    tbs butter, softened

  • ***FOR THE MOUSSE***

  • 6

    ounces white chocolate, chopped

  • cups chilled whipping cream

  • ½

    teaspoon vanilla extract

  • 1

    and ¼ tsp peppermint extract

  • 2

    large egg whites

  • teaspoon cream of tartar

  • ***FOR THE DRIZZLE***

  • 1.5

    oz bittersweet chocolate, finely chopped

  • 1

    tbs butter

  • 3

    tbs heavy cream

Directions

1. Make crust: Preheat oven to 350°F. Combine cookie crumbs, melted butter and sugar in a small bowl. Pat mixture into a tart pan, so that it evenly covers the bottom and sides of the pan. Bake crust in the oven until toasted – approximately 15 minutes. Let cool. 2. Make ganache: Place chopped milk and bittersweet chocolate in a medium bowl. In a small sauce pan, heat cream over moderate heat to the boiling point. Whisk cream into chocolate until smooth. Let cool completely, then stir in the butter. Transfer to the refrigerator to set (around 6 hours, or overnight). 3. Make mousse: Combine white chocolate and 1/4 cup whipping cream in large bowl. Heat mixture in the microwave (use a low power setting) until chocolate is melted and smooth. Let mixture cool until lukewarm, about 15 minutes. Beat remaining 1 cup whipping cream, vanilla and peppermint extract in large bowl until peaks form. In another medium bowl, using clean dry beaters, beat egg whites with cream of tartar until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Chill overnight. 4. Assemble tart: Remove ganache and mousse from the refrigerator. Both will be slightly stiff, so stir each with a whisk or spatula a couple times, until they loosen slightly. Pour ganache over crust, smoothing with a spatula so that it covers the entire bottom. Pour mousse over ganache, smoothing the top with a spatula. 5. Prepare drizzle and decorate tart: Place chocolate in a small bowl and melt in microwave (use a low power setting). Place cream in another small bowl and heat until hot (but not boiling). Whisk cream into chocolate. Whisk in the butter. Let cool. Dip a fork into the mixture and flick over the tart in appealingly messy patterns. Place assembled tart in the fridge for another hour or so, to firm up, before serving.


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