Chocolate Mint Truffle Cups

Directions

1. * Note: Available at cake and candy supply stores and specialty foods stores.
2. Place foil c. on baking sheet. Stir bittersweet chocolate in medium metal bowl set over saucepan of simmering water (don't allow bottom of bowl to touch water) till chocolate melts and candy thermometer registers 115 degrees. Remove from over water. Using 1-inch-wide pastry brush, coat insides of foil c. with sufficient chocolate to coat thickly to top edge of c. (rewarm chocolate over simmering water as necessary to maintain temperature). Reserve remaining bittersweet chocolate. Place c. on baking sheet and chill till hard, about 30 min.
3. Bring cream to simmer in heavy small saucepan. Reduce heat to low; add in white chocolate and stir till melted and smooth. Remove from heat. Whisk in extract, then lowfat sour cream. Cold to barely lukewarm, about 10 min. Fold in 1/4 c. crushed peppermint candies.
4. Spoon sufficient white chocolate mix into center of each chocolate c. to fill to within 1/8 inch of top (about 1 level teaspoonful per c.). Chill till filling sets, about 30 min.
5. Rewarm remaining melted bittersweet chocolate to 115 degrees in bowl set over barely simmering water. Spoon sufficient chocolate (about 1 tsp.) over filling in each c. to cover completely. Tap on counter to level. Top each with candied violet, green candy decor, or possibly crushed peppermint candies. Refrigeratec. till hard, about 1 hour. (Can be made 2 weeks ahead; chill in single layer in airtight container. Let stand at room temperature at least 30 min and up to 1 hour before serving.)
6. This recipe yields 34 pcs.
7. Comments: Arrange the candy c. in single layers in decorative boxes lined with tissue paper.
8. Yield: 34 pcs