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    Chocolate 
        Mint Cream Serves: 8 |  | |||||||||||||
| -Whisk egg yolks in the top of a heated double boiler until pale yellow and frothy; stir in chopped mints until melted. Remove from heat. -Whisk egg whites until stiff, then slowly fold into double boiler. -Slowly fold whipped cream and food coloring into double boiler. -Evenly spread mint mixture over cooled brownie; refrigerate until needed. -Heat cream in a double boiler; stir in chocolate chips until melted. -Evenly spread chocolate mixture over mint mixture in the brownie pan. -Decorate top with additional mints. | ||||||||||||||
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