Ingredients

The following ingredients have 12 Servings
  • 12 oz semi-sweet chocolate (gluten-free)
  • 1 cup vegetable shortening (I like Spectrum Organic)
  • 2 1/2 cups powdered sugar
  • 1 tsp peppermint extract
  • 3 tbsp crushed candy canes

Instruction

  • Spray a mini muffin tin with cooking spray.
  • Put in mini muffin cups and spray those. This helps the papers stick to the pan.
  • Melt 4 oz of chocolate on low heat.
  • Put a small dollop of chocolate in each tin. Spread around with a straw and make sure to get up the sides. You only need a light covering. Freeze for at least 30 minutes.
  • Make filling: In the bowl of an electric mixer with the paddle attachment, mix shortening, powdered sugar, peppermint extract and crushed candy canes.
  • Put filling in a plastic bag and cut off the corner. Pipe a small dollop of filling in each muffin cup.
  • Melt the remaining chocolate over low heat.
  • Using a mini ice cream scooper, add chocolate to each muffin cup, completely covering the creamy filling.
  • Top with candy cane crumbs and freeze for 30 minutes.
  • Store in refrigerator.