toasted, chopped almonds
1In a pan, heat unsweetened chocolate and butter until melted. Pour into a blender container. Gradually add powdered sugar, shrilling until well blended. Stop motor and scrape sides as needed. Add eggs, vanilla and peppermint, whirl until fluffy.
2Arrange about 15 paper baking cups in muffin cups. Spoon in the chocolate mixture. Sprinkle evenly with the almonds.
3Freeze until firm. Serve from the freezer.
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