Ingredients
1 cup semisweet chocolate chips12 large marshmallows1/4 cup whole milk1/2 teaspoon vanilla extract1/8 teaspoon peppermint extract3 drops red or green food coloringDash salt1/2 cup heavy whipping cream3 tablespoons crushed peppermint and/or spearmint candies, divided
Preparation
In a microwave, melt chocolate chips; stir until smooth. Brush evenly on the inside of 18 foil miniature muffin cup liners. Refrigerate until set. Add a second coat of chocolate; chill until set.
Meanwhile, in a small saucepan over medium-low heat, cook and stir marshmallows and milk until marshmallows are melted. Remove from the heat. Stir in the extracts, food coloring and salt. Cover and refrigerate for 1 hour or until thickened.
Carefully peel liners from the chocolate cups and discard. In a large bowl, beat cream until stiff peaks form. Fold in marshmallow mixture and 2 tablespoons crushed candies. Spoon into chocolate cups. Sprinkle with remaining candies. Store in the refrigerator.
