Bittersweet Chocolate Mints

3 squares (1 ounce each) unsweetened chocolate, coarsely chopped
1/2 cup semisweet chocolate chips
3 packets sugar substitute
1 teaspoon peppermint extract

1. Line 9�5-inch loaf pan with buttered foil; set aside.

2. Melt chocolate and chips in medium bowl over hot, not boiling water, stirring constantly.

3. Stir in sugar substitute and peppermint extract; mix well. Pour into prepared pan. Score mints with knife into 1-inch squares. Refrigerate until firm.

4. Cut into squares. Store in refrigerator until just before serving.