Tuesday, July 24, 2012
FROZEN FRENCH MINTS
FROZEN FRENCH MINTS
1 c. real butter
2 c. sifted confectioners sugar
4 oz. unsweetened chocolate
4 eggs
2 tsp. vanilla
1 tsp. peppermint extract
1/4 c. finely crushed graham crackers
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 3-4 minutes. Use cupcake liners
or small candy cups. Spoon or pipe chocolate mixture into loners.
Sprinkle top with a tiny pinch of graham cracker crumbs. Freeze 5 hours
before using. Will keep frozen for at least 2 weeks. Makes 24 cupcake
size or 120 candy size
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