1 oz semisweet chocolate
4 oz. marizpan
1 egg white
peppermint extract
Melt semisweet chocolate in a bowl or top of a double boiler set over a
pan of shimmering water.  Gradually add chocolate to marzipan and knead
well.  If marzipan becomes dry, add 1 to 2 teaspoons of egg white.
Flavor with a few drops of peppermint extract. (Note:  I use Creme de
Cocoa instead)

Source: The Book of Chocolates and Petits Fours by Beverly Sutherland Smith.

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