Served as main course. Vegetarian dish. Speciality: Occasion - Dinner Party.

1 box Brownie mix

1 cup chopped Andes Mints Candies or after dinner Mints

6 Eggs, separated

3/4 cup Heavy Cream

1 cup semi-sweet Chocolate Chips

1/4 cup Half-and-half

1 package Andes Mints Candies or after dinner Mints

1 cup chopped Andes Mints Candies or After Eight after dinner Mints

1 cup semi-sweet Chocolate Chips

Prepare brownies, either home made or Boxed. Cool on a wire rack. Do not remove side yet. To prepare mint mousse: In the microwave melt the 1 cup chopped mints. In a double broiler over boiling water whisk the yolks until pale and frothy. Slowly whisk in the melted mints, scraping the cup with a spoon, not your finger. The mix will stiffen. Quickly whip the whites to semi-stiff peaks and slowly fold into the mint mixture. Quickly whip the heavy cream until thick and slowly fold this into the mint/egg mixture. Fold well and set aside 1/4 the mousse. Top the cooled brownie with the remaining 3/4 mint mousse and carefully level smooth. Chill. 1 hour later melt the 1 cup semi-sweet chocolate chips with the 1/4 cup half and half. Whisk well until you have a smooth chocolate sauce. Carefully top the mint mousse with the melted chocolate sauce. Cool. Decorate top with unwrapped, whole mints. Top with 10 dollops of the remaining mousse. Chill Well. Melt remaining 1 cup semi sweet chocolate chips. Remove side of pan. Brush the melted chocolate onto the sides and gently press in 3/4 cup of the chopped Andes or After Eight Mints. Sprinkle the remaining chopped mints on top. Serve.

Preparation time: 30 minutes

Cooking time: 1 hour

Serves: 10

Yields: 1 Pie

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