How to Make a Grasshopper Torte!

Place 48 chocolate wafers and 2 tablespoons of granulated white sugar into a food mixer.

Pulse the wafers with the sugar until a fine crumb is formed, ensuring no large pieces remain.

Add 1/4 cup of melted salted butter and stir or pulse until the chocolate crumb is evenly coated.

Transfer the crumb mixture to a 9-inch springform pan sprayed with non-stick spray.

Press the crumbs into the pan to form a crust around the base and up the edges.

Place the crust in the freezer while preparing the filling.

In a large bowl, combine 1/4 cup of whole milk, 1/4 cup of creme de menthe, and 1 jar (7 oz) of marshmallow cream.

Mix these ingredients with an electric mixer until well combined, noting that the marshmallow cream may look separated.

In a medium bowl, whisk together 2 cups of heavy whipping cream, 1/2 cup of powdered sugar, and 1 teaspoon of pure vanilla extract, starting on low speed and then increasing to high speed until stiff peaks form.

Stir the large bowl mixture once more to combine, then add the whipped cream and gently fold until just combined.

Pour the filling into the chocolate crust in the springform pan and smooth the top layer with an offset spatula.

Cover the pan with plastic wrap and transfer to the freezer to set for 6 to 8 hours or overnight.

Once set, gently remove the outer layer of the pan and slice a piece of the tort.

Garnish with a dollop of whipped cream, a mint sprig, and some mini Oreos.

Equipment Needed

Spice Level:

Allergens