Ingredients
The following ingredients have 8 Servings
- 20 Oreo cookies
- 3 tablespoons unsalted butter, (melted)
- 2 cups heavy cream
- ¼ cup green Crème de Menthe
- ¼ cup sweetened condensed milk
- 8 After Eight mints
- 8 fresh mint leaves
Instruction
- Make and set the crust. Add the cookies to a food processor fitted with the blade attachment and process until they're a fine crumb. Pour this mixture into a medium-sized mixing bowl and add the melted butter. Mix until it's evenly blended.Evenly divide the cookie crust mixture among 8 (8-ounce) ramekins, and gently press it onto the bottom surface. Set aside on a baking sheet (for easy transportation around the kitchen).
- Make the mousse. Pour the heavy cream into a large, deep mixing bowl and use an electric mixer to whisk on high speed until medium to stiff peaks form, about 1 minute. (Do not over whip!) Use a large spatula to fold in the Crème de Menthe and sweetened condensed milk. Fold until everything is evenly blended.
- Fill and refrigerate. Spoon this mixture into the ramekins, directly over the crust, evenly dividing it among them. Use a small spatula, or the bottom of a spoon, to smooth the surface of each mousse.Cover with plastic wrap and refrigerate for at least 1 hour.
- Garnish and serve. Just before serving, break up each of the After Eight mints into small pieces and garnish each mousse with them, and top them off with a mint leaf.
