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Chocolate Mint Torte

 Chocolate Mint Torte
This frozen treat comes together in a snap. I melt chocolate-covered mint candies and mix them into the creamy filling for refreshing flavor. A cookie-crumb crust and a sprinkling of extra mint candies make it fun any time of the year.
12 ServingsPrep: 35 min. + freezing


  • 27 Oreo cookies, crushed
  • 1/3 cup butter, melted
  • 4 ounces chocolate-covered peppermint candies
  • 1/4 cup milk
  • 1 jar (7 ounces) marshmallow creme
  • 2 cups heavy whipping cream, whipped
  • Additional whipped cream and chocolate-covered peppermint patties


  • In a small bowl, combine cookie crumbs and butter. Press onto the
  • bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan.
  • Chill for at least 30 minutes.
  • In a small saucepan, heat candies and milk over low heat until candy
  • is melted; stir until smooth. Cool for 10-15 minutes.
  • Place marshmallow creme in a large bowl; gradually beat in mint
  • mixture. Fold in whipped cream. Transfer to prepared crust. Cover
  • and freeze until firm. May be frozen for up to 2 months.
  • Remove from the freezer about 30 minutes before serving. Remove sides
  • of pan. Garnish with additional whipped cream and candies. Yield:
  • 12 servings.
Editor's Note: This recipe was tested with Junior Mints.

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Chocolate Mint Torte (continued)

Nutritional Facts: 1 serving (1 piece) equals 329 calories, 19 g fat (9 g saturated fat), 42 mg cholesterol, 245 mg sodium, 40 g carbohydrate, 1 g fiber, 2 g protein.