Milano Mint Chocolate Cookies

If you’ve never had them, the only way I can describe these cookies is, “nothing short of perfection”. The Milano Mint Chocolate Cookies have an incredibly decadent and soft texture on the outside with the perfect amount of crisp from the very thin chocolate layer on the inside.

When adding these to your tiramisu, you won’t get the exact same texture that you would with the classic ladyfingers, but believe me, these are perfect in their own way. The cookie itself will soften after being dunked in the strong coffee and will also soften while it sets in the refrigerator between the layers of the mascarpone filling. Since you do have to refrigerate tiramisu, the thin chocolate layer in the cookies will harden, giving you the most incredible crunch that pairs perfectly with the whipped mascarpone filling. And don’t worry! The chocolate is not going to be too hard! Since the Milano cookies have the thinnest layer of chocolate, you won’t feel like you’re biting into a hard candy bar.

Peppermint Extract

Since this is a Peppermint Mocha Tiramisu, I wanted to really bring that peppermint flavor in as much as I could without it becoming overwhelming. The Milano Mint Chocolate cookies do have that peppermint flavor on their own, however, when you layer them with the chocolate mascarpone and the cocoa powder on top, the peppermint taste isn’t as noticible.

In order to bring it that peppermint, I added some peppermint extract to the mascarpone filling so that it’s evenly distributed throughout every bite. Peppermint extract is typically available in most grocery stores, but you can also find it online here.

bankobake

Peppermint Mocha Tiramisu

Do I even have to say more?! My Peppermint Mocha Tiramisu is quite possibly the only dessert you'll need for the holiday season. I took the concept of a classic Tiramisu, added a silky chocolate ganache to the mascarpone filling, and replaced the typical ladyfinger cookies with the Milano Chocolate Mint cookies for the perfect crunch and flavor. Believe me, it's as good as it sounds.

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Prep Time 30 minutes mins

Chill Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course: Dessert

Ingredients Method

Ingredients

  

Chocolate Ganache

• ¼ cup Heavy cream 57ml
• 1 cup Semi-sweet chocolate chips 200g

Cookie Layers

• Milano Mint Chocolate Cookies ~36 cookies which is a little less than three 7oz packs
• Strong coffee I made 500ml for dunking but you will have leftovers

Mascarpone Layer

• 2½ cups cold heavy whipping cream 600g
• ½ cup granulated sugar 108g
• ½ tsp vanilla extract
• ½ tsp peppermint extract
• 8 oz cold mascarpone cheese

Topping

• cocoa powder to taste

Method

 

1. Start with the chocolate ganache! In a microwave-safe bowl, melt the chocolate chips with the heavy cream for 30 seconds. Stir VERY well until the chocolate is fully melted. Set that aside to cool down
2. In a stand mixer fitted with a whisk attachment, whip the heavy cream, vanilla, peppermint extract, and sugar until loose peaks form
3. Take that out and set it aside
4. Whip the cold mascarpone cheese and chocolate ganache very well until it’s silky in texture
5. Next, gradually add the whipped cream into the mascarpone while mixing on low speed with a paddle attachment
6. Do that until the whipped cream is fully incorporated
7. Grab your dish (I used a 9×9 square dish), and start with the cookie layer
8. For the first cookie layer, dunk each cookie in strong coffee (make sure the coffee isn’t hot), and then lay them flat all over the bottom of the dish
9. Add your first layer of mascarpone filling (as much or as little as you would like) and smooth it out so that it's laying evenly over all of the cookies. Add another layer of coffee-soaked cookies, and then a thin layer of mascarpone for the top
10. Before wrapping it up and refrigerating it overnight, I like to make a fun pattern with the remaining mascarpone on top using a piping bag. If you don’t want to do that, just add the rest of the mascarpone on top and smooth it out
11. Wrap tightly with plastic wrap and refrigerate overnight
12. The next day, add a dusting of cocoa powder, serve cold, and enjoy!