Serves: 24
Total Calories: 154
1. Cream butter and sugar together. Melt chocolate over boiling water and add to creamed mixture. Add eggs, one at a time, beating well. Add vanilla and peppermint. Continue to beat for 3 to 4 minutes. Use cupcake liners (about 2 dozen) or use small candy cups. Spoon or pipe chocolate mixture into liners. Sprinkle top with a tiny pinch of graham cracker crumbs. Freeze 5 hours before using. Will keep frozen for at least 2 weeks.
Note: If serving in cupcake liners top with a dollop of whipped cream and a tiny pinch of graham cracker crumbs.
This Frozen French Mints recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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