White Chocolate and Peppermint Creams

48 (about) small paper or Colored foil candy cups
1/2 c Whipping cream
1 lb Plus 6 oz imported white Chocolate (such as Lindt) Finely chopped
1 c Hard peppermint candies
Finely crushed (7-oz about)
1/2 t Peppermint extract
Candied violets*
6 oz Bittersweet (not unsweetened) Or semisweet chocolate -- chopped

Divide candy cups between 2 cookie sheets and set aside. Bring cream to simmer in heavy medium saucepan. Remove from heat. Add 1 pound white chocolate; whisk until melted and smooth. Whisk in candies and peppermint extract. Working quickly, spoon mixture into pastry bag fitted with medium round tip. Pipe mixture into candy cups, filling each 3/4 full. Wet fingertips and press down on candy mixture to smooth tops. Refrigerate until set, about 15 minutes.

Place remaining 6 ounces chocolate in medium metal bowl. Set over saucepan of simmering water and stir until melted and smooth. Remove from over water. Spoon 1/2 teaspoon (generous) melted white chocolate atop each of 24 candy cups. Shake cups gently from side to side to smooth tops. Decorate each with candied violet; chill.

Place bittersweet chocolate in metal bowl. Set over saucepan of simmering water and stir until melted and smooth. Spoon 1/2 teaspoon (generous) melted bittersweet chocolate over remaining candy cups. Shake cups gently from side to side to smooth tops. Decorate each with candied violet. Chill candies until set, about 1 hour. (Can be prepared 2 weeks ahead. Place in airtight container and keep refrigerated.) Serve cold. If you don't have a pastry bag, simply spoon the chocolate mixture into the candy cups. Package the finished treats in pretty boxes for holiday gift giving.