Yield: 12 Servings
|2 cups||Sifted powdered sugar|
|4||Squares unsweetened chocolate; melted|
|1 teaspoon||Peppermint extract -or-|
|3 drops||Oil of peppermint|
|1 cup||Whipping cream or whipped topping|
|Chopped nuts to garnish|
Cream butter & sugar. Add eggs & beat well. Blend in melted chocolate & flavoring. Put a vanilla wafer in each cupcake paper in a muffin tin. Fill ¾ full with chocolate mixture. Top with whipped cream. Sprinkle with nuts & freeze. Remove from muffing tins & store in plastic bags after freezing.
Thaw before eating, if desired, or may be eaten frozen.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .