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Frozen French Mints |
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Serves: 24 Print this Recipe1 cup butter real 2 cups powdered sugar sifted 4 ounces unsweetened baking chocolate 4 eggs 2 teaspoons vanilla extract 1 teaspoon peppermint extract 1/4 cup graham crackers finely crushed Cream butter and sugar together. Melt chocolate over boiling water and add to creamed mixture. Add eggs, one at a time, beating well. Add vanilla and peppermint. Continue to beat for 3 to 4 minutes. Use cupcake liners (about 2 dozen) or use small candy cups. Spoon or pipe chocolate mixture into liners. Sprinkle top with a tiny pinch of graham cracker crumbs. Freeze 5 hours before using. Will keep frozen for at least 2 weeks. Note: If serving in cupcake liners top with a dollop of whipped cream and a tiny pinch of graham cracker crumbs. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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