Busters Recipes

Belgium Chocolate Mint Crunch

1 lb. butter

1 cup coffee or 1/2 cup coffee & 1/2 cup kahlua

6 cups grated Belgium milk and dark chocolate

12 eggs, separated

Girl Scout THim Mint cookies, crushed

sweetened whipping cream

strawberries and mint leaves for decoration

Melt together over low to medium heat, 1 lb. butter, 1 c. coffee (or the 1/2 & 1/2 mixture) Add the grated chocolate to the hot coffee.butter mixture. Mix until all melted and smooth. Add 12 egg yolks to above mixture and set aside until cool. When mousse resembles pudding, whisk the 12 egg whites and fold into the mousse.

Refrigerate until firm.

In Four large champagne or dessert glassrs, place a thin layer of cruched Thin Mint cookies, pipe mousse over cookies. Continue alternating layers until glasses are full. Pipe with whipped cream and decorate with strawberries and mint leaves.