Creamy Chocolate Peppermint Cups

• 12 ounces, weight Semi Sweet Chocolate (Gluten Free), Divided
• 1/2 cups Vegetable Shortening
• 2 cups Powdered Sugar
• 1 teaspoon Peppermint Extract
• 5 Tablespoons Crushed Candy Canes, Divided

1. Spray a mini muffin tin with cooking spray. Put in mini muffin cups and spray those. This helps the papers stick to the pan.
2. Melt 4 ounces 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.
3. For the filling, in the bowl of an electric mixer with the paddle attachment, mix shortening, powdered sugar, peppermint extract and 3 tablespoons crushed candy canes.
4. Put filling in a plastic bag and cut off the corner. Pipe a small dollop of filling in each muffin cup.
5. 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 remaining candy cane crumbs and freeze for 30 minutes.
6. Store in refrigerator.

sweet chocolate, vegetable shortening, powdered sugar, canes

Taken from tastykitchen.com/recipes/desserts/creamy-chocolate-peppermint-cups/ (may not work)