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Melt chips in a double boiler to melt and while cooling beat butter and sugar together. Beat in the eggs and vanilla. Beat in the cooled chocolate and peppermint. The longer you beat the fluffier the mints will be. Drop by half teaspoons on to wax paper or use a pastry bag for fancy mints. Keep refrigerated.
By Deeli from Richland, WA
Editor's Note: This recipe included raw or undercooked eggs.
By
09/11/2009
I tried this recipe, and it's delicious! Here is what I did: 1. halved the recipe, it made 32 pieces. 2. Melted the chocolate in the microwave in the same bowl that I softened the butter in. 3. Used a standing mixer, let the beaters go for about 20 min., & scraped the sides every 5 min. or so. 4. I just used teaspoonfuls, but will make them 'fancy' at Christmas by putting mixture in a ziploc bag with one corner snipped, and will sprinkle crushed peppermint sticks on top.
Absolutely yummy!
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