French Mints
(A Duncan family favorite--Melba's mom's side of the family)
4 squares unsweetened baking chocolate
1 c. butter or margarine
2 c. powdered sugar
4 eggs (I just use the whites)
1 tsp. peppermint extract
2 tsp. vanilla
(1 c. chopped pecans or almonds)
(1/2 c. maraschino cherries, cut into small pieces)
Melt baking chocolate and set it aside to cool. In an electric mixer, beat the butter/margarine until fluffy. Add the powdered sugar and beat for about 15 minutes. Continue to beat for 5 more minutes, slowly drizzling in the melted chocolate. Add the eggs one at a time, beating for 1–2 minutes between each one. Add the peppermint extract and vanilla. Spoon the mixture into small baking cups (about 2–3 Tbsp. in each cup). If desired, top with chopped nuts and maraschino cherry pieces. (At Christmas time, it’s fun to use holiday-themed baking cups and both red and green cherries.) Freeze for at least 4 hours. Serve chilled.
This recipe is the antithesis of healthy, but it's REALLY good for an occasional treat. According to my mom, "The secret to this recipe is to beat the heck out of it!" (You really should beat the powdered sugar and butter for a good 15 minutes, as it says.)
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1 comment:
These French Mints are, indeed, the antithesis of diet food but are WELL worth the hours on the treadmill trying to get them off your thighs.
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