Thin Mint Cookie Mousse recipe from the Girl Scout Cookie Dessert Challenge

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By Lindsay Robinson By Lindsay Robinson
By Lindsay Robinson By Lindsay Robinson
By Lindsay Robinson By Lindsay Robinson
By Lindsay Robinson By Lindsay Robinson
By Lindsay Robinson By Lindsay Robinson

PHOENIX, Ariz. -- The local Girl Scout Council is back again with its Girl Scout Cookie Dessert Challenge. For the second year in a row, chefs from more than 30 restaurants in the Valley and Flagstaff will use their culinary prowess to re-imagine one of the beloved flavors of Girl Scout cookies - Do-Si-Dos, Samoas Tagalongs, Thin Mints, Trefoils, and new flavor Rah Rah Raisins - into a custom dessert menu item.

Each restaurant has agreed to feature its dessert on their menu from Feb. 1 to Feb. 28, with a portion of the proceeds benefiting the transformation of the local Council's Camp Sombrero to a Leadership Center for Girls and Women. Camp Sombrero, located at the base of South Mountain Preserve, is a 14.5 acre site that has been owned and used by Girl Scouts for the past 51 years.

"It's time to better utilize this beautiful property and transform it into an urban program center, provide leadership training for girls and women, and serve the surrounding community groups, partner organizations and schools," said Susan de Queljoe of the local Council. "We're halfway to our fundraising goal for Camp Sombrero and look toward beginning phased construction in early 2015."

Every day this week, Good Morning Arizona is welcoming on one of the participating local restaurants to give us a taste of their creation.

Today, Heather Thornton from the Girl Scouts along with Theresa "Chef T" Willie from 32 Shea in North Phoenix, made her custom dessert, Thin Mint Cookie Mousse. Check out the recipe and give it a try!

Double Chocolate Thin Mint Cookie Mousse

Serving Size: 6
Prep: 15 min
Cook Time: 1 hour, 30 minutes

Ingredients:
2 1/4 cups whipping cream
2 oz. of chocolate chips
2 tablespoons butter
1 teaspoon flavorless, granulated gelatin
8 oz. Girl Scott Thin Mint Cookies (chopped)

Directions:
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

In a pot add 1/2 cup of Whipping Cream let lightly simmer, stir in Thin Mint cookie pieces. Stir on low heat until dissolved. Should be a thick consistency. Put aside.

In top of a double boiler, combine chocolate chips and butter in medium bowl. Melt over simmering water, stirring constantly.

When melted add your melted cookie mix. (Melted Chocolate)

Remove from heat and let cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a small metal bowl and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes

Then carefully heat by swirling the bowl over double boiler. Do not boil or gelatin will be damaged.

Stir into cooled chocolate mix, set aside.

In the chilled mixing bowl, beat remaining cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it.

Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls chill for at least 1 hour. Garnish with additional chopped Thin Mint Cookies and whipped cream (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap).

Try the mousse at 32 Shea, located on the northwest corner of 32nd Street and Shea in Phoenix, for $6.50. 32 Shea is donating half of every sale all month long to the Girl Scouts.

Other restaurants participating in the Girl Scout Cookie Dessert Challenge include:

Northeast Valley:
    5th and Wine: Rah Rah Cookie Mud Pie
    Bink's Scottsdale and Café Bink's: Banana Trefoil Puddin'
    Rusconi's: Samoa Decadence
    Gelato Spot: Samoa Cookie Gelato
    Grimaldi's: Chocolate Thin Mint Cheesecake & Samoa Cheesecake
    Kelly's at Southbridge: Tagalong Chocolate Donut Holes
    Melting Pot: Melting Pot Dark Chocolate Mojito Fondue
    Olive + Ivy: Chocolate Peanut Butter Gelato with Girl Scout Tagalong Cookie
    Over Easy: Do-Si-Do Muffins
    Sushi Roku: Thin Mint Chocolate Mousse Dome
    The Henry: Thin Mint Doughnuts
    The Second Story: Bruleed Salted Chocolate Tart with Somoa Cookie Crust
    Tom's Thumb: Samoa The Tom-oa

Central Valley/Phoenix
    32 Shea: Double Chocolate Thin Mint Cookie Mousse
    Bink's Midtown: Banana Trefoil Puddin'
    Del Frisco's
    Different Pointe of View: Respect the Legacy

Southeast Valley
    Blue Wasabi: Tempura Thin Mint Ice Cream
    CHoP: Tagalong Shortbread
    Grimaldi's: Chocolate Thin Mint Cheesecake & Samoa Cheesecake
    Melting Pot: Melting Pot Dark Chocolate Mojito Fondue
    Over Easy: Do-Si-Do Muffins

West Valley
    Grimaldi's: Chocolate Thin Mint Cheesecake & Samoa Cheesecake
    Melting Pot: Melting Pot Dark Chocolate Mojito Fondue

Northern Arizona
    Criollo: Citrus Trefoil Trifle
    Lumberyard: Do-Si-Do Peanut Butter Gooey Cake 


For more information on the challenge and a map of restaurants, please visit girlscoutsaz.org/dessertchallenge.