Chocolate Mint Torte Recipe

5 2 3
Chocolate Mint Torte Recipe
Chocolate Mint Torte Recipe photo by Taste of Home
Publisher Photo

Chocolate Mint Torte Recipe

Read Reviews
5 2 3
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + freezing

Ingredients

  • 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 candies

Directions

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.
Originally published as Chocolate Mint Torte in Quick Cooking November/December 2003, p27

Nutritional Facts

1 piece: 329 calories, 19g fat (9g saturated fat), 42mg cholesterol, 245mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 2g protein.

  • 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 candies
  1. 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.
  2. In a small saucepan, heat candies and milk over low heat until candy is melted; stir until smooth. Cool for 10-15 minutes.
  3. 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.
  4. 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.
Originally published as Chocolate Mint Torte in Quick Cooking November/December 2003, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Mint Torte

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lurky27 User ID: 1251896 65975
Reviewed Mar. 24, 2010

"I made this for a dinner party and all the guests loved it! I particularly enjoyed how I could make it ahead of time.

~ Theresa"

MY REVIEW
partridge User ID: 1426507 142663
Reviewed Nov. 30, 2008

"So very delicious! Just the right minty flavor and very light"

Loading Image