Grasshopper Mousse pie with a chocolate crust is an unexpected, super fun and delicious dessert. You can’t go wrong with After Eight Mints in the recipe. This is perfect for a touch of green on St. Patrick’s Day!
Growing up, my mom would often make Grasshopper pie for company, and like everything she made made, it was delicious and decadent.
I wasn’t exactly sure what all the ingredients were in my mom’s amazing Grasshopper pie. I knew how much she loved most Grasshopper desserts, After Eight Mint recipes, and recipes with Crème de Menthe, so I knew she would have approved of these Individual Grasshopper Mousse Pies I made.
What’s in this recipe?
- heavy cream
- Crème de Menthe – This is a sweet, mint-flavored alcoholic liquor.
- sweetened condensed milk
- After Eight mints
- fresh mint
My mom was an absolutely amazing cook who rarely, if ever, followed a recipe.
She created masterpieces from leftovers, and dishes often had many “secret ingredients.” Quite honestly, I’m not even sure she always knew what they were. 😉
Inspiration for Individual Grasshopper Mousse Pies
This Grasshopper Mousse is inspired from the pie my mom used to make.
It’s no coincidence that I’m sharing this green tinted, pretty dessert just in time for St. Patrick’s Day!
More chocolate mint desserts:
- Gluten-Free Cocoa Fudge Mint Brownies
- Chocolate Peppermint Crinkle Cookies
- Chocolate Peppermint Mud Pie
- Thin Mint Key Lime Tart
I hope you love Grasshopper desserts as much as we do!
Enjoy every last bite!
This super delicious, minty mousse with a perfect chocolate crust, is one of the best Grasshopper desserts, and it's lovely for St. Patrick's Day.
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).
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.
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, and up to overnight.
Just before serving, break up each of the After Eight mints into small pieces and garnish each one with them, and top them off with a mint leaf.
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