FRENCH MINT

I used to make this for people and they'd love it.  I got the recipe from a book we got for our wedding in 1983.  The first time I made it (yes, I wrote on the recipe) was January 1984.  I also wrote on here that I made it for a Primary teacher's party on December 5, 1998.  Also wrote "don't double".

FRENCH MINT
4 squares (1 oz. each) unsweetened chocolate
1 cup butter, softened
2 cups powdered sugar
4 eggs
2 teaspoons vanilla
1 teaspoon peppermint extract
1 cup pecans, chopped
1 cup pecans, chopped

Melt chocolate over very low heat (pretty sure I just microwaved it).  Cool.  Set aside.  Using an electric mixer, beat butter.  Beat in sugar until fluffy (15 minutes).  Add cooled melted chocolate.  Beat 5 minutes.  Beat in eggs one at a time.  Mix in vanilla and peppermint extract.  Place 24 paper cupcake holders in cupcake pans.  Sprinkle 1 cup of chopped pecans on bottom of cupcake holders.  Fill cups half full of chocolate mixture.  Sprinkle 1 cup chopped pecans over tops of "cakes".  Freeze 3 hours.  Yield. 2 dozen.