Peppermint PattiesMakes 24 bites
16 oz Milk Chocolate 2 Tablespoons Butter 2 Cups Powdered Sugar 2 Tablespoons Heavy Cream 1 1/2 Teaspoons Peppermint Extract
Lightly grease a mini muffin tin.
In the bowl of a KitchenAid mixer (or a medium bowl with a hand mixer) combine the butter, sugar, heavy cream and extract until well combined and resembles cookie dough. Refridgerate for 10 minutes.
Meanwhile, melt the chocolate in a double boiler (or if you'd really like to be fancy, use Chow's directions for tempering).
Using a pastry brush, generously brush the inside of each mini muffin tin with the chocolate, making sure to coat the bottom and all sides.
Portion out the filling (approximately a 1/2 Tablespoon each) and gently place in each tin. Scoop the remaining chocolate over each cup and smooth with an offset spatula. Freeze for at least 20 minutes.
To remove, bang the pan against a hard surface to release the bites. If they don't come out easily at first, put them back in the freezer for more time.