Double chocolate peppermint cups

• Vegetarian
• Gluten free

• Baking & Spices

  • 8 oz Baking chocolate, white
  • 10 oz Dark or milk chocolate chips
  • 1/16 tsp Peppermint extract

• Desserts

  • 1/3 cup Candy cane pieces

Found on rhubarbarians.com

Description

Directions

• Spread out 12 paper muffin cups on a baking sheet. Crush candy canes, if necessary.*
• Fill a saucepan about 1 of the way with water. Top the saucepan with a metal mixing bowl that sets into the pan, but does not touch the water. Add the chocolate chips to the bowl and heat over medium, stirring constantly, until the chocolate is just melted. If the water starts to boil, remove from heat and continue to stir off the heat. If the chocolate gets too hot, it will separate. (You can also use a double boiler for this step).
• When the chocolate is just fully melted, immediately scoop a few teaspoons into each paper muffin cup, dividing the chocolate evenly. Place in the refrigerator for 5 minutes.
• Repeat the melting process with the white chocolate. When chocolate is just melted, stir in peppermint extract. Divide the white chocolate evenly into the muffin cups, spreading to reach the sides of the paper cups. Immediately sprinkle on candy cane pieces. Place in the refrigerator for 30 minutes.
• Remove the peppermint cups from the paper and enjoy! Wrap in clear cellophane with ribbons for an amazing holiday gift!