Girl Scout Cookie Thin Mint Terrine

Total Time: 9 hrs 30 mins Preparation Time: 30 mins Cook Time: 9 hrs

Ingredients

• Servings: 12
• 1 (10 ounce) package girl scout thin mint cookies (see note)
• 1 lb dark chocolate
• 2 tablespoons butter
• 2 tablespoons water
• 2 1/2 cups heavy cream, whipped lightly (do not over-whip)
• 2 tablespoons framboise eau-de-vie (raspberry liqueur) (optional)
• 1 cup fresh raspberries or 1 cup frozen raspberries
• 1 cup crumbled girl scout shortbread cookie (see note)
• raspberry sauce (optional)
• mint sprig, for garnish (optional)

Recipe

• 1 line a terrine mold with oiled plastic wrap.
• 2 line mold with some of the thin mints, whole or crumbled.
• 3 melt chocolate with butter and water in top of a double boiler.
• 4 cool slightly.
• 5 fold in lightly whipped cream and framboise, if using.
• 6 fill mold halfway up with chocolate whipped cream.
• 7 layer raspberries and shortbread cookies through middle.
• 8 top with remaining chocolate whipped cream and remaining thin mints.
• 9 fold plastic wrap over top and chill overnight.
• 10 to serve, place some raspberry sauce on a plate and top with a slice of the terrine.
• 11 garnish with whipped cream rosettes and mint sprigs, if desired.