Girl Scout Cookie Thin Mint Terrine

• 1 (10 ounce) packagegirl scout thin mint cookies (see note)
• 1 lb dark chocolate
• 2 tablespoons butter
• 2 tablespoons water
• 2 12 cups heavy cream, whipped lightly (do not over-whip)
• 2 tablespoons framboise eau-de-vie (raspberry liqueur) (optional)
• 1 cup fresh raspberries or 1 cup frozen raspberries
• 1 cup crumbled girl scout shortbread cookie (see note)
• raspberry sauce (optional)
• mint sprig, for garnish (optional)

1. Line a terrine mold with oiled plastic wrap.
2. Line mold with some of the Thin Mints, whole or crumbled.
3. Melt chocolate with butter and water in top of a double boiler.
4. Cool slightly.
5. Fold in lightly whipped cream and framboise, if using.
6. Fill mold halfway up with chocolate whipped cream.
7. Layer raspberries and shortbread cookies through middle.
8. Top with remaining chocolate whipped cream and remaining Thin Mints.
9. Fold plastic wrap over top and chill overnight.
10. To serve, place some raspberry sauce on a plate and top with a slice of the terrine.
11. Garnish with whipped cream rosettes and mint sprigs, if desired.

scout thin, chocolate, butter, water, heavy cream, framboise eau, fresh raspberries, crumbled girl scout shortbread cookie, raspberry sauce, mint sprig

Taken from www.food.com/recipe/girl-scout-cookie-thin-mint-terrine-110007 (may not work)