Chocolate Mint Crunch
1 pound butter
1 cup coffee or 1/2 cup coffee plus 1/2 cup Kahlua liqueur
6 cups grated milk and dark chocolate
12 eggs, separated
Girl Scout Thin Mint cookies, crushed
Sweetened whipping cream, strawberries and mint leaves (for garnish)
Melt the butter and coffee together over low to medium heat.
Add the grated chocolate to the hot coffee/butter mixture. Stir until melted.
Stir in the egg yolks and set aside until cooled.
When the chocolate mixture has the consistency of pudding, whisk the egg whites together to soft peaks in a separate bowl, then fold them into the chocolate mixture.
Refrigerate until firm.
In four large champagne or dessert glasses, place a thin layer of crushed Thin Mint cookies.
Pipe or spread the chocolate mousse over the cookies.
Continue layering cookies and mousse alternately until glasses are full.
Garnish with whipped cream, strawberries and mint leaves.
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