Cheryl's Froze Chocolate Mousse
CHERYL'S FROZE CHOCOLATE MOUSSE
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|4 oz||unsweetened chocolate|
|2 c||powdered sugar|
|2 tsp||vanilla extract|
|3/4 tsp||peppermint extract|
|1/3 c||toasted, chopped almonds|
In 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.
Arrange about 15 paper baking cups in muffin cups. Spoon in the chocolate mixture. Sprinkle evenly with the almonds.
Freeze until firm. Serve from the freezer.
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