14 oz. semi-sweet chocolate chips, divided
1/2 c. butter
3 eggs
1/8 tsp. salt
1/2 tsp. peppermint extract

Melt 6 ounce chocolate chips in microwave or top of double boiler. Use 1/2 inch paint brush to coat sides and bottom of 36 (1 1/2 inch) fluted paper bonbon cups, bringing coating almost to top of cup, but not over edge.

Meanwhile, melt 1/2 cup butter. Remove from heat and add 8 ounce chocolate chips. Stir until melted. In small bowl beat 3 eggs and 1/8 teaspoon salt until foamy and lemon colored. On high speed very gradually add warm chocolate mixture. (Mixture should be about the thickness of mayonnaise.) Stir in 1/2 teaspoon peppermint extract.

Spoon into chocolate cups. Cover and refrigerate or freeze. To serve, peel off paper cups while candies are cold or frozen. Serve immediately.