1 (8 ounce) Frango Mint Chocolate Baking Bar*, coarsely chopped
1/3 cup milk
1 1/2 cups miniature marshmallows
2 cups whipping cream, divided
1 (6 ounce) chocolate cookie crumb crust
Frango Mint Chocolate Baking Bar shavings (garnish)
Sprigs of mint (garnish)
Melt the 8 ounce Frango Mint Chocolate Baking Bar, milk and marshmallows in a heavy small saucepan over medium low heat, stirring constantly. Stir just until chocolate and marshmallows are melted and smooth. Place in medium bowl. Cool.
In another bowl whip 1 cup of the cream until stiff. Fold one-third of whipped cream into chocolate mixture to lighten. Gently fold remaining two-thirds whipped cream into lightened chocolate mixture. Spoon into crust. Cover; chill several hours or overnight.
When ready to serve, whip remaining 1 cup cream. Spoon into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. (Or spread whipped cream over chocolate pie.) Garnish with chocolate shavings. Place mint sprigs in center of pie.
* 8 ounce milk chocolate baking bar may be substituted for mint baking bar
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