Cooking with Girl Scout cookies: Thin Mint Trifle - Los Angeles Local News, Weather, and Traffic

Get this recipe courtesy of the Girl Scouts of Southeastern Michigan.

Ingredients:
8 Serving Bowls or Cups
1 Box of Store Bought Chocolate Cake Mix
8 oz. White Chocolate
1 ½ cups Heavy Cream
2 Eggs, separated
½ tsp Peppermint Extract
1 cup Crushed Thin Mints

Method:
1. Mix cake mix according to instructions on the package.  Pour batter into a greased cookie sheet that has been lined with parchment, and bake until a tester comes out clean, about 15-20 minutes.
2. When the cake has cooled, cut circles out of the cake with a round cookie cutter that is about the same diameter as your serving dish.
3. To begin the mousse, whip 1 ¼ cup of the cream and the peppermint extract to medium peaks, and set aside.
4. Melt white chocolate over a double boiler.  Once chocolate is melted, set aside to cool slightly.
5. Mix the 2 egg yolks and the remaining ¼ cup of the cream.
6. Whip the egg whites to soft peaks.
7. Pour chocolate into egg yolk mixture and whisk to combine. Fold in the whipped egg whites, followed by the cream.
8. Gently fold in crushed Thin Mints.

Assembly
1. Place one circle of cake in the bottom of each serving dish.
2. Spoon or pipe the mousse on top of the cake until the dish is about 1/3 full.
3. Add another circle of cake, and then top with mousse.
4. Garnish with whipped cream and crumbled Thin Mints, or top with chocolate ganache and a candied mint leaf.
5. Chill until ready to serve.