- 1 + 1/3 cups chocolate cookie crumbs
- 1/3 cup butter
- 250 g fine dark chocolate, plus additional for decoration
- 6 egg yolks
- 4 tablespoons peppermint schnapps or crème de menthe
- 550 ml whipping cream
- 1/4 cup sugar
- 10-20 fresh mint leaves
- 1 drop blue + 2 drops green food colouring (optional)
To make the crust:
Combine melted butter and cookie crumbs.
Press onto bottom and sides of a 9" deep dish pie plate.
Bake at 350°F for 8 minutes.
Allow to cool.
To make the truffle filling:
Melt chocolate gently.
Whip 300 ml of the cream.
Beat two egg yolks and 2 tablespoons liqueur into melted chocolate.
Fold in the whipped cream.
Spoon over crust.
To make the crème anglais:
Tear mint leaves into small pieces.
Beat sugar and 4 egg yolks together.
Gently heat mint, 2 tablespoons liqueur and 250 ml cream in a small saucepan.
Bring cream mixture to a boil, stirring constantly to avoid scorching.
SLOWLY add 1/2 of cream mixture to eggs, initially only 1 tablespoon at a time, incorporating well after each addition.
Return egg/cream mixture to the pan with the remainder of the cream.
Return to a boil and simmer gently until sauce has thickened.
Strain crème anglais through a fine sieve to remove mint leaves.
(Crème anglais will be a pale yellow in colour. If you prefer green, add one drop of blue food colouring for a pale minty green colour and an additional 2 drops green food colouring for a stronger green.)
Spoon chilled crème anglais over top of chilled pie.
Decorate as desired.
Enjoy in small quantities with a large number of friends!