Directions:
Pour the white chocolate chips into a microwave safe bowl and heat for 30 seconds then stir and continue to heat in 30 second intervals until all the chips have melted. Let stand. Whip the cream, egg white and extract together using an electric mixer. You want a soft mixture rather than a stiff mixture. Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream. Fill mini martini glasses with about 1/4" crushed peppermint hard candy. Spoon the mixture into miniature martini glasses and chill in the fridge. Before serving top each glass with a star pastry puff. * Raw Eggs *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Puff Pastry Stars by Carrie of Half Baked
(http://www.thecakeblog.com/2011/07/patriotic-puff-pastry-stars.html) Ingredients: Frozen Puff Pastry (Pepperidge Farm), thawed overnight in refrigerator Sugar Sanding Sugar Directions:
Preheat the oven to 400 degrees F.Roll out each sheet of puff pastry on a board dusted with sugar until it is 10 by 12 inches. Sprinkle entire sheet with sanding sugar. Using a star shaped cookie cutter, cut stars and gently move onto a cookie sheet lined with parchment paper. If puff pastry is warm from handling it, refrigerate entire tray for 10 to 15 minutes before baking. Bake 9 to 11 minutes until puffed and sugar is slightly browned and caramelized. Cool for a few minutes and then remove from tray and cool completely. Keep sealed in an airtight container until ready to use.