---------- Recipe via Meal-Master (tm) v8.05
 
      Title: WHITE CHOCOLATE AND PEPPERMINT CREAMS
 Categories: Candies, Gifts
      Yield: 48 Servings
 
----------------------------NORMA WRENN NPXR56B----------------------------
     48    (about) small paper or
           Colored foil candy cups
    1/2 c  Whipping cream
      1 lb Plus 6 oz imported white
           Chocolate (such as Lindt)
           Finely chopped
      1 c  Hard peppermint candies;
           Finely crushed (7-oz about)
    1/2 ts Peppermint extract
           Candied violets*
      6 oz Bittersweet(not unsweetened)
           Or semisweet chocolate; chop
 
  Divide candy cups between 2 cookie sheets and set aside. Bring cream to
  simmer in heavy medium saucepan. Remove from heat. Add 1 pound white
  chocolate; whisk until melted and smooth. Whisk in candies and peppermint
  extract.
  
  Working quickly, spoon mixture into pastry bag fitted with medium round
  tip. Pipe mixture into candy cups, filling each 3/4 full. Wet fingertips
  and press down on candy mixture to smooth tops. Refrigerate until set,
  about 15 minutes.
  
  Place remaining 6 ounces chocolate in medium metal bowl. Set over saucepan
  of simmering water and stir until melted and smooth. Remove from over
  water. Spoon 1/2 teaspoon (generous) melted white chocolate atop each of 24
  candy cups.  Shake cups gently from side to side to smooth tops. Decorate
  each with candied violet; chill.
  
  Place bittersweet chocolate in metal bowl. Set over saucepan of simmering
  water and stir until melted and smooth. Spoon 1/2 teaspoon (generous)
  melted bittersweet chocolate over remaining candy cups. Shake cups gently
  from side to side to smooth tops. Decorate each with candied violet. Chill
  candies until set, about 1 hour. (Can be prepared 2 weeks ahead. Place in
  airtight container and keep refrigerated.)  Serve cold. *Available at many
  cookware stores and specialty foods stores or by mail from Mr. K's Gourmet
  Foods, 213-934-9117
  
  If you don't have a pastry bag, simply spoon the chocolate mixture into the
  candy cups. Package the finished treats in pretty boxes for holiday gift
  giving.  Source:  Bon Appetit December 1993, Lena Cederham Birnbaum
 
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