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St. Paddy’s Mini No-Bake Chocolate Mint Pies CLINTON KELLY

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These Mini No-Bake Chocolate Mint Pies are so CUTE!

ingredients
ST. PADDY’S MINI NO-BAKE CHOCOLATE MINT PIES
2 cups chocolate mint cookies (divided)
2 tablespoons unsalted butter (melted)
1 packet gelatin (unflavored)
2 tablespoons water
2 cups heavy cream (divided)
1/4 cup sugar
1/2 teaspoon kosher salt
1/4 cup creme de menthe
small mint leaves (to garnish)

directions
In the bowl of a food processor, add the chocolate mint cookies and pulse until finely ground. Reserve 1/2 cup of crushed cookies for garnish. Add the melted butter to the remaining ground cookies and pulse to combine. Divide between six 4-ounce mason jars and gently press down to form a loose crust.
In a small bowl add the water and sprinkle with gelatin. Set aside and bloom for 5 minutes. Meanwhile, in a small sauce pan add 1 3/4 cup of cream, sugar and salt. Bring to a boil and cook until sugar has dissolved.
In a large bowl add the creme de menthe, bloomed gelatin, boiling cream mixture and whisk to combine. Ladle evenly into mason jars. Refrigerate 4 hours or until set before serving.
Garnish pies with additional crushed cookies, a dollop of whipped cream and a mint leaf.
Whipped Cream: In a medium size bowl, whip the remaining 1/4 cup of cream. Reserve for garnish.
Tip: Make ahead and remove from the refrigerator and garnish when ready to serve.

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