Chef Jereme Nemeth of Sysco Hampton Roads [LINK] took Best In Show for his DoSiDo PB&J Pork Belly and Thin Mint Franken-Brownie at the 10th Annual Girl Scouts of Colonial Coast Samoa Soiree, held March 17 in downtown Norfolk.
More information on the event is HERE [LINK]
Chef Nemeth shares his THIN MINT FRANKEN-BROWNIE recipe with us here:
Raspberry Mousse Ingredients
1 box instant vanilla mousse
2-3 tablespoons raspberry syrup
Chocolate Bark Ingredients
2 cups chocolate chips
Brownie Ingredients
16 ounces chocolate chip cookie dough (made from scratch or your favorite store bought)
16 ounces brownie batter (made from scratch or your favorite box recipe)
1 box Girl Scout Thin Mint cookies, broken
8 ounces whipped cream
Cooking spray
Prepared Raspberry Mousse
Prepared Chocolate Bark
Method
Prepare the raspberry mousse: prepare instant vanilla mousse according to package instructions. Add 2-3 tablespoons of raspberry syrup for color and flavor. Cover and refrigerate.
Prepare the chocolate bark: in a double boiler, melt chocolate chips. Spread evenly on a parchment paper-lined baking sheet. Once cooled, break into shards.
Prepare the brownies: Preheat oven to 300F.
Coat a mini-muffin tin with cooking spray. Press chocolate chip cookie dough into each cup about 1/2-inch thick. Add a layer of broken Thin Mint cookies. Add about 2 tablespoons of brownie batter, careful not to overfill. Bake for 12-16 minutes until brownies are firm and a cake tester comes out clean. Sit 30 minutes before removing from tin.
To plate, add a dollop of prepared Raspberry Mousse on the center of the plate and add brownie. Top brownie with a dollop of whipped cream, and a shard of prepared Chocolate Bark.
Yields approximately 16 servings.
NOTE: If Girl Scout Thin Mint cookies are not available, substitute chocolate-mint wafer cookies
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