This dessert is for the arctic. It is for the epic. And like most of the recipes on this blog, it is made for me. I’m glad you get to share with me though. It’s good for my character.
I made this for a family gathering of the holiday variety. We wrote words. We sang songs. We ate food. And for some reason, we talked a lot about real life marriage and decision-making. It was a balanced kind of day.
I was hoping that because I was bringing this creative brainchild mountain of a dessert to an “event,” I wouldn’t eat all of it, but that was a vain hope. Just listen to the ingredients.
MINT. The end.
MINT OREOS. Ok.
HIGH QUAL WHITE CHOCOLATE. Oh my.
MARSHMALLOW CREME. Can I just take a minute?
This is like, a lethal combination. I am highly addicted to all of the above items, and I know it. And they were all together at once. It would be impossible for this recipe to fail. And like I said, it was made for me.
The idea for this recipe had been kicking around in my noggin for a few weeks prior to Christmas. I discovered a truly amazing food blog called Sprinkle Bakes, and I tweaked several of her recipes to come up with this. She is such an artist. I realized after I made it, that this is an awful lot like this grasshopper pie I once made. It’s like the adult fancy version.
I don’t think I need to go on and on about how the chocolaty Oreos in the crust provided a perfectly textured backdrop for the silky white chocolate mint mousse. Mint + chocolate = match made.
And I probably don’t need to wax indeterminately about the many ways in which marshmallow creme makes my life complete, but heavens, it was the best. The meringue was whipped egg whites, to which I added marshmallow creme and some mini marshmallows for kicks. If I had been on the top of my game, I would have toasted the meringue, but I couldn’t find my kitchen torch, and I didn’t want to stick it in the oven. Unlike with this tart, the filling would have melted.
And speaking of fillings melting, the next time I make this, I would definitely increase the gelatin I used. Or I would serve it from the freezer. I couldn’t really freeze it, because we were driving 45 minutes with it, and there was no room, but I should have. Not quite as runny as this guy, but it was too soft for my taste, and it didn’t slice perfectly. Not that I usually have enough patience to slice things perfectly.
For the garnish, I melted the leftover white chocolate and spread it out super thin on a piece of wax paper. After it cooled, I just broke it up in to shards and arranged it. They stuck so perfectly in the meringue. It looks like an iceberg or a winter flower, or something. And actually, this very moment, these pictures are reminding me of the that Bond movie with Halle Berry, the one that has that ice hotel in Iceland. I don’t even know why.
Can’t go wrong,
White Chocolate Mint Mousse with Oreo Crust and Marshmallow Meringue (Mint Mont Blanc)
For the crust:
20 mint Oreos
2 tablespoons butter
For the mousse:
1/8 ounce (1 teaspoon) powdered gelatin
1 tablespoon cold water
3 egg yolks
1/2 cup sugar
1/2 cup hot milk
8 ounces white chocolate, chopped (Ghiradelli chips or better, not Nestle, please)
1 teaspoon peppermint extract
1 teaspoon creme de menthe
green food coloring, if desired
1 1/2 cups heavy whipping cream
For the marshmallow meringue:
3 egg whites
1/2 teaspoon vanilla extract
pinch of salt
1/4 cup sugar
7 ounces marshmallow creme
2 1/2 cups mini marshmallows
To make the crust, line a 9-inch sprinform pan with aluminum foil, letting the edges of the foil stick out past the sides, not inside the pan. Pulse Oreos in a food processor until finely ground. Melt the butter in a small microwave-safe dish, then pulse together with the cookie crumbs until blended. Pat the crumbs into the bottom of the springform pan. Stick the pan in the freezer until the mousse is ready, at least 20 minutes.
To make the mousse, place 1 tablespoon of water in a medium saucepan and sprinkle the powdered gelatin over the water. Let stand for 1 minute. Whisk in egg yolks and sugar. Heat your milk in the microwave for about a minute. Stir the hot milk into the egg mixture in the saucepan. Cook over medium heat, whisking constantly until thickened considerably, around 12 minutes. Watch this part; I could have let mine thicken longer. When done, it should be thick enough to coat the back of a spoon.
Melt the white chocolate in the microwave, stirring every 20 seconds until just melted. Be careful not to burn it. That would be awful. Whisk in the melted chocolate to the egg mixture and blend until the chocolate has melted and no streaks remain. Let cool.
When the mixture has cooled somewhat, stir in the peppermint extract, creme de menthe and green food coloring, to taste and see.
Whip the heavy cream until stiff peaks form, then gently fold the cream into the egg mixture until just blended. Pour this over the Oreo crust and smooth with an offset spatula. Stick this in the freezer again.
To make the marshmallow meringue, whip the egg whites, salt and vanilla in the bowl of a stand mixer until foamy. Add the sugar graduallly, about 1 tablespoon at a time until stiff peaks form. After each sugar addition, whip for about a minute. Beat in 1/4 of the marshmallow creme, then beat in the rest, whipping until well-mixed and fluffy. Fold in the mini marshmallows.
Spoon the meringue over the semi- frozen mousse, mounding in the middle. Swirl the meringue with the back of a spoon and let set. Garnish with white chocolate shards. (Melt any remaining chips, spread them thin on some wax paper, let cool, then break up to garnish.)
This can be stored in the fridge. For clean cutting, it would probably be best to serve this from frozen, which I did not do. Give it a shot!