Make the Cream Filling

1. Mix the Ingredients: In a large mixing bowl, combine the powdered sugar, softened butter, heavy cream, peppermint extract, and salt. Stir until the mixture is smooth and thick.
2. Form the Patties: Scoop out small spoonfuls of the cream mixture and roll them into balls. Then, flatten each ball into a patty shape (about 1 inch wide).
3. Chill: Place the cream patties on a baking sheet lined with parchment paper. Chill in the fridge for at least 30 minutes to firm up.

Prepare the Chocolate Coating

1. Melt the Chocolate: In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring in between, until smooth. You can also melt the chocolate in a heatproof bowl over simmering water (double-boiler method). If the chocolate is too thick, stir in a teaspoon of vegetable oil to thin it out.
2. Dip the Patties: Once the patties are chilled and firm, use a fork or dipping tool to dip each patty into the melted chocolate, ensuring it’s completely coated. Let any excess chocolate drip off.
3. Set the Patties: Place the dipped patties back onto the parchment paper and let them set at room temperature or chill in the fridge until the chocolate hardens.