- 6 oz. dark sweet chocolate chips
- 1/3 cup butter or margarine
- 1/4 cup whipping cream
- 1/2 cup unsifter powdered sugar
- 3/4 cup crushed Katharine Beecher Butter Mints
Mix the chocolate chips, butter and cream in a heavy saucepan. Place over very low hear and stir until chops and butter are melted and mexture is smooth and thick. Remove from heat. Beat in the powdered sugar and the crushed Butter Mints until the mixture is smooth again. Cover and chill about 1 to 2 hours until mixture is thick enough to shap or drop into small candy cups. Divide mixture into 24 portions. Drop into paper bonbon cups or first roll into small balls before placing into cups.
Hint: For an interesting effect, roll the shaped, chilled candies in cocoa before serving.
Makes two dozen.Next Recipe