2 oz. unsweetened chocolate

1 cup semisweet chocolate mini chips

2 ½ tbsp. butter

½ cup sugar

1 large egg

¾ tsp. vanilla extract

¼ cup flour

1 tbsp. cocoa

⅛ tsp. baking powder

⅛ tsp. salt

9 Andes Candies, chopped

Filling

⅓ cup evaporated milk

1 small egg yolk

3 oz. semi-sweet baking chocolate

¼ cup heavy whipping cream

¾ tsp. mint extract

1 tsp. powdered sugar

4 mint Andes Candies

For cookies

In microwave or double boiler, melt unsweetened chocolate, ½ cup chocolate chips and butter. Cool for 10 minutes.

In a mixing bowl, beat sugar and egg for 2 minutes.

Beat in vanilla and the chocolate mixture.

Combine flour, cocoa, baking powder and salt; beat into chocolate mixture.

Stir in remaining chips and mints.

Cover and chill for 2 hours.

Press about 1 tbsp of dough into each cup of a mini muffin tin. Bake at 350 for 8 minutes.

With a spoon, carefully widen hole in center of each cookie; bake for 6-8 minutes longer, until slightly puffed and set.

Let cool for 2 minutes before carefully removing to wire rack.

Cool completely.

For filling

Finely chop chocolate; place in a heat-safe bowl, set aside.

Whisk together milk and egg yolk in medium saucepan.

Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil.

Stir hot mixture into chocolate; stir briskly until smooth.

Fill each cookie with about 2 tsp. of filling; chill for 1 hour, or until firm.

Meanwhile, beat cream with extract and sugar until stiff; pipe onto cookies.

Cut very thin slices off of the mints (slices will curl).

With toothpick, carefully place curls on top of each cookie.

Refrigerate overnight.

Sugar: 23g

:

Calcium: 64mg

Calories: 384kcal

Carbohydrates: 38g

Cholesterol: 51mg

Fat: 25g

Fiber: 4g

Iron: 4mg

Potassium: 289mg

Protein: 5g

Saturated Fat: 12g

Sodium: 90mg

Vitamin A: 305IU

Vitamin C: 1mg