submitted by: Kathy Simmons
2 1/4 cups melted chocolate
1 cup whipping cream
5-8 drops peppermint oil
Line an 8" square pan with plastic wrap. In a sauce pan, scad cream and let cool. Add peppermint oil to cooled cream. Place melted chocolate in a mixing bowl.Beat chocolate with electric mixer and stop, add cream all at once. Beat and contunue beating till you can clean sides and bottom of bowl with rubber scraper, and the chocolate holds together. This take about 1 to 2 min. Pour into prepared pan and refrigerate at least 6 hour's before cutting and dipping. You will have to work with these cold if you want to dip them, as they become soft when warm.
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