Here is the recipe for today’s pie Rich Chocolate Truffle Pie
The verdict for yesterday’s Rustic Autumn Fruit Tart
I would make this again. I made a tiny little one for our family and my kids gobbled it up in a second it was a big hit. My kids said that they would give it 5 stars for taste and I give it a 4.5 stars for ease of preparation. The other review is posted in the comments!
After it’s done in the refrigerator garnish it as desired. You could whip up the remaining heavy whipping cream add vanilla and sugar and add that to the top and then add some mini chocolate chips or chocolate shavings or raid your kids Halloween candy and chopped up a few mini candy bars for the top. I’ll post a picture of the finished product when it’s all finished.
So I love mint and chocolate together so that is where my idea comes from today. AND because I just happened to have some Andes baking chips in my pantry. So I only wanted a small ramekin sized one AND I wanted it to be a few less calories so this is what I did. I melted 1/2 cup of Andes chips into about 2 TB spoons of milk. Then I let that cool to room temperature. Once it was room temperature I gently folded it into some light cool whip and place it into my ramekin and then placed it into the refrigerator. A dollop of cool whip on top followed by a sprinkle of a few more chips and ENJOY!
It gets a 4.5 stars for ease of preparation it was easy to make but I don’t think I would make it again. OH p.s. we really liked the chocolate mint pie yummy!