Instructions: Melt chips in double-boiler, cool. Beat butter and sugar together.

Beat in eggs, one at a time, into sugar mix. Add vanilla.

Now beat in cooled chocolate and peppermint, the longer you beat the mixture at this point the lighter and fluffier the mints are.

Drop by half teaspoons onto wax paper or use a pastry bag for decorative mints. Keep refrigerated.

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