Frozen French Mints
1 cup real butter (do not substitute)
2 cups sifted confectioners’ sugar
4 oz. unsweetened chocolate, melted
1/4 cup finely crushed graham crackers
2 tsp. vanilla
1 tsp. peppermint extract
4 eggs
Cream butter and sugar and add the chocolate. Add eggs one at a time, beating well. Add vanilla and peppermint. Beat 3 to 5 minutes. Use cupcake liners or small candy cups. Spoon or pipe mixture into liners. Sprinkle with graham cracker crumbs. Freeze 5 hours before serving. Mints will keep frozen at least 2 weeks.
If desired, garnish with a dollop of whipped cream and then a sprinkle of crumbs. Make 24 cupcake-size or 120 candy-size mints
1 cup real butter (do not substitute)
2 cups sifted confectioners’ sugar
4 oz. unsweetened chocolate, melted
1/4 cup finely crushed graham crackers
2 tsp. vanilla
1 tsp. peppermint extract
4 eggs
Cream butter and sugar and add the chocolate. Add eggs one at a time, beating well. Add vanilla and peppermint. Beat 3 to 5 minutes. Use cupcake liners or small candy cups. Spoon or pipe mixture into liners. Sprinkle with graham cracker crumbs. Freeze 5 hours before serving. Mints will keep frozen at least 2 weeks.
If desired, garnish with a dollop of whipped cream and then a sprinkle of crumbs. Make 24 cupcake-size or 120 candy-size mints