Is it worthwhile to spend 3 hours or even more (if you count the time that you spend tempering the chocolate) on making candy? Taste these and then answer that question.
Chocolate Peppermint Candies
12 oz bittersweet chocolate, chopped
2-3/4 c powdered sugar
1-1/2 T corn syrup
1-1/2 T water
1 t peppermint extract
Pinch of salt
1 T sour cream
Chop up the chocolate and set aside. You'll be melting 1/2 of it at low temperature in the microwave later and using the other half to seed it.
Prepare the filling. Beat the sugar with the other ingredients until smooth. Spread it out on waxed paper, wrap and place into the freezer until firm, at least 15 minutes.
Temper the chocolate. Spread out about 40 mini baking cups on cookie sheets. Use the small end of a melon baller (about 1/2 t) to fill each cup, spreading the chocolate to the edges. Freeze to set quickly. Using a 1/4 t measure, create small balls of filling and place one in each cup, pressing down to flatten. Freeze again while you heat the chocolate back up if needed. Top each cup with another 1/2 t chocolate.