About 1 ½ years ago, we gave up eating candy in our house. This recipe is a favorite because it is as close to candy as we come.
In a pan, heat 4 oz unsweetened chocolate and 1 c butter until melted. Pour into blender. Gradually add 2 c sifted powdered sugar until blended. Add 4 eggs, 2 tsp vanilla, and ¾ tsp peppermint extract. Whirl until fluffy. Arrange in about 15 paper muffin cups in cupcake pan. Spoon in chocolate mixture. Sprinkle with 1/3 c toasted chopped almonds. Freeze until firm.
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