---------- 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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