Frango Chocolate Mints
- 2 cups semi−sweet chocolate chips
- 1/2 cup butter
- 1 & 1/8 cup powdered sugar
- 2 eggs
- 1 teas. vanilla
- 2 teas. peppermint extract, or to taste
-
Melt chips in double−boiler, cool. Beat butter and sugar together. Beat in eggs, one at a time, into sugar mix. Add vanilla.
-
Now beat in cooled chocolate and peppermint, the longer you beat the mixture at this point the lighter and fluffier the mints are.
-
Drop by half teaspoons onto wax paper or use a pastry bag for decorative mints. Keep refrigerated.
Enjoy!
RSN