Gather your filling ingredients: heavy cream, powdered sugar, peppermint extract, and butter.
Dump all filling ingredients into mixer.
And, begin mixing…
Scrape down the sides of the bowl and gather all the crumbs into a large ball. Shape ball into a long tube, the circumference of a peppermint patty. Wrap in plastic wrap and refrigerate for 45 minutes.
Once tube is very firm, slice into 1/4″ rounds. Don’t worry about making them perfectly round.
Melt semisweet chocolate chips for coating.
Thoroughly coat each round in chocolate, tap off extra chocolate and place on parchment paper.
You may have some “puddles” form. You can cut them off after they’ve all dried.
The recipe makes about three dozen. With eleven people living at home, they don’t last too long around here. 🙂