White Chocolate And Peppermint Creams

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Title: WHITE CHOCOLATE AND PEPPERMINT CREAMS
Categories: Candies, Gifts
Yield: 48 Servings

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48 (about) small paper or
Colored foil candy cups
1/2 c Whipping cream
1 lb Plus 6 oz imported white
Chocolate (such as Lindt)
Finely chopped
1 c Hard peppermint candies;
Finely crushed (7-oz about)
1/2 ts Peppermint extract
Candied violets*
6 oz Bittersweet(not unsweetened)
Or semisweet chocolate; chop

Divide candy cups between 2 cookie sheets and set aside. Bring cream to
simmer in heavy medium saucepan. Remove from heat. Add 1 pound white
chocolate; whisk until melted and smooth. Whisk in candies and peppermint
extract.

Working quickly, spoon mixture into pastry bag fitted with medium round
tip. Pipe mixture into candy cups, filling each 3/4 full. Wet fingertips
and press down on candy mixture to smooth tops. Refrigerate until set,
about 15 minutes.

Place remaining 6 ounces chocolate in medium metal bowl. Set over saucepan
of simmering water and stir until melted and smooth. Remove from over
water. Spoon 1/2 teaspoon (generous) melted white chocolate atop each of 24
candy cups. Shake cups gently from side to side to smooth tops. Decorate
each with candied violet; chill.

Place bittersweet chocolate in metal bowl. Set over saucepan of simmering
water and stir until melted and smooth. Spoon 1/2 teaspoon (generous)
melted bittersweet chocolate over remaining candy cups. Shake cups gently
from side to side to smooth tops. Decorate each with candied violet. Chill
candies until set, about 1 hour. (Can be prepared 2 weeks ahead. Place in
airtight container and keep refrigerated.) Serve cold. *Available at many
cookware stores and specialty foods stores or by mail from Mr. K's Gourmet
Foods, 213-934-9117

If you don't have a pastry bag, simply spoon the chocolate mixture into the
candy cups. Package the finished treats in pretty boxes for holiday gift
giving. Source: Bon Appetit December 1993, Lena Cederham Birnbaum

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