Frangos

Directions

1. 1
   Melt chocolate; set aside to cool slightly.
2. 2
   Cream the butter and sugar, then add to cooled chocolate.
3. 3
   Beat until fluffy.
4. 4
   Add whole eggs, one at a time, beating well after each addition.
5. 5
   Add peppermint and vanilla; beat again.
6. 6
   Sprinkle 1/2 of the crumbs in paper lined muffin cups.
7. 7
   Add chocolate mixture; sprinkle remainder of crumbs on top.
8. 8
   Refrigerate until firm.
9. 9
   Better if made the day before serving.
10. 10
    Top with whipped cream and maraschino cherries.
11. 11
    Very rich!!