Chocolate Peppermints

Using a mixer, gradually add the sugar to the cream cheese, beating well until incorporated.

Add peppermint extract and combine well.

Roll dough into teaspoon size balls and place on baking sheet(s) that have been lined with wax paper or parchment. Create a small “bowl” or indention on the top of each ball using a 1/4 teaspoon or your finger. Cover the baking sheet with plastic wrap and let the dough firm up in refrigerator for a few hours.

When peppermints have firmed, melt the chocolate according to package directions (microwave is fine – if you do it this way, heat for 30 second increments, stirring between each additional increment, and stop when it’s smooth and melted). Fill a piping bag or a freezer bag with the corner snipped off with the melted chocolate. Fill each mini peppermint bowl/indention with chocolate and let cool.

Refrigerate in an airtight container until ready to serve.

A couple of tips:

If working solo, only make a few balls at a time before pressing the bowls/indentions to avoid them drying and cracking. The best thing is to work with a fellow peppermint maker and have one person roll the balls, while the other follows behind making the bowls/indentations. A ball maker and a bowl maker make the perfect peppermint pair.

Be sure to keep the main bowl of peppermint dough lightly covered with plastic or a damp paper towel while making the balls to avoid it drying out.