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Chocolate Mint Swirls

Source of Recipe


"After Dinner," Williams-Sonoma Lifestyle






List of Ingredients



• 1/4 cup plus 2 Tbsp heavy cream
  
• 2 Tbsp unsalted butter
  
• 6 oz. semisweet chocolate, chopped
  
• 1/2 tsp peppermint oil
  






Instructions



1. In a small heavy saucepan over medium heat, combine the cream and butter. Bring to a boil, stirring, until the butter melts. Remove from heat.
   
   
2. Add the chocolate and stir until melted and smooth. Mix in the peppermint oil. Refrigerate, stirring occasionally, until the mixture mounds in a spoon, about 20 minutes.
   
   
3. Spoon mixture into a pastry bag fitted with a star tip. Pipe the chocolate into about 20 silver or gold foil candy cups, each 1 inch in diameter. Refrigerate until set, at least 1 hour.
   
   Store in an airtight container in the refrigerator for up to 2 weeks. Serve at room temperature.
   
   Makes about 20 candies.