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1
Place foil cups on baking sheet.
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2
Stir bittersweet chocolate in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 115F.
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3
Remove from over water.
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4
Using 1-inch-wide pastry brush, coat insides of foil cups with enough chocolate to coat thickly to top edge of cups (rewarm chocolate over simmering water as necessary to maintain temperature).
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5
Reserve remaining bittersweet chocolate.
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6
Place cups on baking sheet and refrigerate until firm, about 30 minutes.
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7
Bring cream to simmer in heavy small saucepan.
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8
Reduce heat to low; add white chocolate and stir until melted and smooth.
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9
Remove from heat.
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10
Whisk in extract, then sour cream.
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11
Cool to barely lukewarm, about 10 minutes.
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12
Mix in 1/4 cup crushed peppermint candies.
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13
Spoon enough white chocolate mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 level teaspoonful per cup).
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14
Refrigerate until filling sets, about 30 minutes.
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15
Rewarm remaining melted bittersweet chocolate to 115F in bowl set over barely simmering water.
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16
Spoon enough chocolate (about 1 teaspoon) over filling in each cup to cover completely.
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17
Tap on counter to level.
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18
Top each with candied violet, green candy decor, or crushed peppermint candies.
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19
Chill cups until firm, about 1 hour.
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20
(Can be made 2 weeks ahead; refrigerate in single layer in airtight container.
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21
Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
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22
Available at cake and candy supply stores and specialty foods stores.
