|Semisweet chocolate/About 2/3 cup semisweet chocolate chips||4 Ounce, finely chopped|
|Whipping cream||3 Tablespoon|
|Creme de menthe/1/4 teaspoon mint extract and 1 tablespoon whipping cream||1 Tablespoon|
|Unsweetened cocoa||2 Tablespoon|
In a 1- to 2-quart pan, combine chocolate and cream.
Stir over low heat until smoothly melted (about 3 minutes).
Remove from heat and stir in creme de menthe.
Line a 4- to 4 1/2-inch-diameter round dish with plastic wrap; pour chocolate mixture into dish.
Freeze until firm enough to cut (45 to 60 minutes).
Dust a piece of wax paper with cocoa; lift frozen chocolate from dish and invert onto cocoa-dusted paper.
Peel plastic wrap off chocolate.
With a 1 1/2- to 2-inch-wide heart-shaped cookie cutter, quickly cut chocolate into 4 hearts.
Cut remaining chocolate into bite-size pieces.
Turn chocolate hearts and smaller pieces over in cocoa to coat heavily.
Cover with plastic wrap and refrigerate until ready to serve.