- 2 1/2 c. powdered sugar
- 1 1/2 T. light corn syrup, honey, or agave (your choice, they all work great!)
- 1 1/2 T. water
- 1 T. cream cheese (for the vegan option, simply omit the cream cheese. It is still plenty creamy without it!)
- 1/2 t. peppermint extract
- 1/4 t. vanilla extract
- 1 1/2 T. shortening
- 2 cups semisweet morsels (go darker if you prefer; 65-75% chocolate works great too.)
- 2 T. butter (or shortening if you want to go vegan.)
Take out your bowl and dump in the powdered sugar, liquid sweetener of choice, water, shortening, cream cheese, peppermint and vanilla. Blend with and electric mixer until well blended (mixture will be crumbly.) Stir with a spoon to help it all cohere, using a bit of hand-power if necessary.
Next, scoop the smooth white ball of dough onto your work surface that has been lightly dusted in powdered sugar (I used my trusty silpat.) Roll out until it is about 1/4 inch thick. Place in the freezer for 10 minutes.
Using your cookie cutter (or shot glass) punch circles into the dough, and put back into the freezer for another 10 minutes. While they are in the freezer, you'll start to melt the chocolate. If you are using a double boiler, set it up and put the chocolate chips and shortening into the top and begin melting. If you are using a microwave, put your ingredients into a heat proof bowl and commence melting, heating at 30 second intervals on high and stirring in between until smooth and without lumps.
When the chocolate is all melted and the patties are chilled, you're ready to dip! Take the patties out of the freezer and let them sit for a minute to avoid breakage when transferring to dip. Get out a cookie sheet and line with wax or parchment paper. Peel off the circles and one by one drop them into the chocolate and smooth the tops, coating each thoroughly. Place them on the cookie sheet and keep going until they are all sufficiently swathed in chocolate. Put them in the freezer for about 20 minutes to allow the chocolate to set.