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Tania Ortiz

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Recipe

Mint Pint with Chocolate Sparks

3h
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This delicious mint chocolate chip cake does not have to be baked, so its preparation is easy and quick.
Learn more about Tania Ortiz

Ingredients

6 portions
  • 1 cup cookie, crumbled for the bark (oreo works very well)
  • 1 1/2 cups custard cream, beaten
  • 1 package cream, of mint in slices (150 grams)
  • 1/2 cups chocolate chip, mini
  • 2 tablespoons chocolate chip, to decorate

Preparation

Uncover the package of mint slices and reserve 4 to garnish if desired. In a saucepan place the rest of the mint and cook over medium-low heat. Once the mint is hot, stir constantly until the mint is melted and soft. Remove the saucepan from the heat and let the mint cream cool for a couple of minutes.
Mix mint cream with the custard and stir until perfectly combined. Add the chocolate chips to the mixture and stir once more. Place the mixture on the cookie crust previously placed on the base of our pie pan.
Sprinkle the two tablespoons of chocolate chips. Break the previously reserved mint leaves in half and bury them around the edge of the pie to decorate if desired.
Cover and refrigerate for one night or until set.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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