Grasshopper Mousse pies with a chocolate cookie crust are an unexpected, super fun and delicious dessert. While any day is a good day for this deliciousness, it's especially fun for a festive Christmas dessert, or a touch of green on St. Patrick's Day.
Prep Time20 minutesmins
Refrigeration1 hourhr
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Keyword: great for a dinner party, unique desserts, fun for St. Patrick's Day
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.