- 225 grams semi-sweet chocolate
- 2 tbsp unsalted butter
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup sugar
- 1 tsp peppermint extract
- 1 1/4 cup ground almonds
- Melt chocolate and butter in double-boiler until smooth, then remove from heat and add salt and almonds.
- Beat together eggs and sugar for 3 minutes, until thickened, then add peppermint extract.
- Stir chocolate mixture with egg mixture, then refrigerate for 4 hours.
- Once chilled, roll into balls, then roll in powdered sugar.
- Bake at 350º until edges crack, approximately 11-13 minutes.
Baronaitis Space 