Instructions

In microwave, for about 15 sec, melt the mints
Put egg yolks on top of a double boiler and whisk using a wire wisk until pale
yellow and frothy. Add melted mints and mix until combined. The mix will get stiff.
In a separate bowl, using a hand blender, whisk egg whites until stiff. Fold the
egg whites into the mint and egg yolk mixture a little bit at a time.
Whip up the heavy cream with a hand-held blender until thick. Fold this a little at
a time into the egg and chocolate mix.
You may add a few drops of green food coloring, but it's not necessary for taste.
Top the cooled brownie with the mousse mixture and leave to set in the
refrigerator.
Heat the cream, milk, or half & half in a pan on the stove. (Non-stick pans work
best) Add the chocolate chips and melt and continually stir over a low heat until
you have a chocolate sauce.
Top the cooled pie with the chocolate sauce. Decorate with andes mints.
Crush more andes mints and when the pie is set and chilled, brush the sides with
melted chocolate and press on the crushed mints.