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1
Prepare brownies, either home made or Boxed.
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2
Cool on a wire rack.
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3
Do not remove side yet.
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4
To prepare mint mousse: In the microwave melt the 1 cup chopped mints.
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5
In a double broiler over boiling water whisk the yolks until pale and frothy.
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6
Slowly whisk in the melted mints, scraping the cup with a spoon, not your finger!
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7
The mix will stiffen.
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8
Quickly whip the whites to semi-stiff peaks and slowly fold into the mint mixture.
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9
Quickly whip the heavy cream until thick and slowly fold this into the mint/egg mixture.
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10
Fold well and set aside 1/4 the mousse.
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11
Top the cooled brownie with the remaining 3/4 mint mousse and carefully level smooth.
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12
Chill.
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13
1 hour later melt the 1 cup semi-sweet chocolate chips with the 1/4 cup half and half.
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14
Whisk well until you have a smooth chocolate sauce.
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15
Carefully top the mint mousse with the melted chocolate sauce.
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16
Cool.
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17
Decorate top with unwrapped, whole mints.
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18
Top with 10 dollops of the remaining mousse.
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19
Chill Well.
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20
Melt remaining 1 cup semi sweet chocolate chips.
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21
Remove side of pan.
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22
Brush the melted chocolate onto the sides and gently press in 3/4 cup of the chopped Andes or After Eight Mints.
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23
Sprinkle the remaining chopped mints on top.
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24
Serve.
