Time 1h5m Yield 6 serving(s) Number Of Ingredients 6 Steps:
In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixture BOILS. BOIL 1 MINUTE; remove from heat. Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Lay the plastic wrap on the surface as to prevent a skin from forming. Cool to room temperature (20 to 30 minutes). In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff. Remove plastic wrap from chocolate; beat well. Fold in whipped cream. (I left mine with some lumpy parts and we liked it like that.). Spoon into crust. (Depending on how high your whipped cream gets, you may end up with a REALLY full pie.). Chill until firm (about 2 to 3 hours).
Time 4h30m Yield 4 , 4 serving(s) Number Of Ingredients 5 Steps:
Melt chocolate in bain marie, set aside. Seperate egg yolks from egg whites. Beat egg whites until stiff peaks form, refrigerate. Whip cream until very stiff, refrigerate. Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream. Slowly beat creamed egg yolks into molten chocolate. Don’t worry if it makes a very stiff glob. Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don’t overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites. As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches. As soon as everything is combined and smooth, refrigerate for about 4-6 hours. Serve with any garnish you like :-). Enjoy.
Time 20m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Combine cookie crumbs with butter and press into 8-inch pie plate or springform pan. Bake at 325 degrees for 10 minutes. Cool. Cream butter and sugar until mixture is light. Add chocolate and eggs and beat till fluffy. Mix in mint extract and fill cooled pie shell and chill overnight. Beat cream, sugar and vanilla until stiff peaks form. Pipe around edge, using a pastry bag. Sprinkle nuts over cream.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree). Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil. Boil 3 to 4 minutes. Meanwhile, place the 4 egg yolks in the bowl of an electric mixer. Gradually add the sugar syrup, beating constantly. Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy. Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly. Stir in the melted chocolate. Beat the egg whites with a rotary or electric beater until stiff and shiny. As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk. Finally, fold in the whipped cream. Pour into a large serving bowl and refrigerate until serving time.
