French Mints

Serves: 40
Total Calories: 50


1/2 cup butter softened
1 cup powdered sugar sifted
2 eggs large
2 ounces unsweetened baking chocolate melted and cooled
2 ounces semi-sweet baking chocolate melted and cooled
1 teaspoon peppermint extract
1 teaspoon vanilla extract


1. Beat butter in a medium bowl with electric mixer until fluffy. On low speed, beat in powdered sugar. Add eggs, one at a time, beating well after each addition. Gradually beat in melted chocolate, peppermint extract, and vanilla until light and fluffy. Spoon by level tablespoonfuls into foil candy cups. Swirl tops. Freeze until firm. Store in an airtight container in freezer. Serve directly from freezer on a chilled tray. Freeze leftovers promptly.

* Do not use eggs with cracked or dirty shells.

Nutritional Facts:

Serves: 40
Total Calories: 50
Calories from Fat: 32

This French Mints recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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