1 1/2 tbsp light corn syrup
1 1/2 tbsp water
1/2 tsp pure peppermint extract
1 tbsp veg. shortening
10 oz 70%-cacao bittersweet chocolate, coarsly chopped
round cookie cutter
Beat 2 1/4 c. confectioners sugar with corn syrup, water peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 c. conf. sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7-8 inch round (less than 1/4 inch thick). Freeze until firm about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip over and repeat sprinkling on other side. Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm at least 10 min. Meanwhile gather scraps, reroll,and freeze then cut out more rounds.
Melt 3/4 chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate. Stir until smooth. Cool for a few minutes. Return pan to simmering water and reheat, stirring until thermometer registers 88-91 degrees. Remove bowl from pan.
Balance one peppermint round on a fork and submerge in melted choc, letting excess drip off and scraping back of fork against the edge of bowl. Return patty to sheet. Coat remaining rounds, reheating choc. as necessary. Let patties stand until chocolate is set. About 1 hour.
My notes: I used dk choc. choc. chips. I melted them in the microwave for 1 minute, stirred them, added more choc. & stirred. I then put it back in the micro and melted 1 more minute. This worked fine for tempering the chocolate.
Also, I added about 1/4 of a tsp of shortening to the white chocolate when I melted it so that it is runnier and easier to use for coating.
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