Serves: 18
Total Calories: 193
In a large mixer bowl at medium-high speed, beat butter. At medium-low speed, beat in powdered sugar until light and fluffy. At low speed, beat in eggs, one at a time, then chocolate, vanilla and peppermint extract until light and fluffy.
Using a decorating bag fitted with a star tube, pipe or just spoon into eighteen paper-lined muffin-pan cups. Freeze at least 5 hours or up to 2 weeks.
To serve, remove from freezer, top with whipped cream if desired and serve immediately
This Frozen Mint Desserts recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
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