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
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
Prepared Raspberry Mousse
Prepared Chocolate Bark
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