1 cup powdered sugar
2 sticks butter
2 eggs
12 oz mint chocolate chips
Melt and cool chocolate. Cream sugar and butter. Add one egg at a time and beat for 5 minutes each. Mix in cooled chocolate. Use cake decorating bag and squeeze into mini-cups. Refrigerate.
This is a great recipe for around the holiday season. It makes a TON of mini mint swirls.
If you don't have mint chocolate chips you can add mint seasoning to regular chocolate chips and let sit for 24 hours before using.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment