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1
Filling
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2
Beat2 1/4 cup confection sugar with corn syrupm water, peppermint extract, shortening and pinch salt using the paddle of an electric mixer at medium speed until just combined. Knead on a work surface dusted with remaining confection sugar until smooth.
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3
Roll out between sheets of parchment on a large baking sheet into a 7-8inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes.
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4
Remove top of parchment and sprinkle with confection sugar. Return sheet, flip and lift other sheet and sprinkle otherside of confection sugar
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5
Cut as many rounds as possible with cutter, transfer to parchment lined sheet. Freeze until firm-10 minutes. Gather scraps and repeat
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6
Improve chocolate and coat filling
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7
Melt 3/4 of chocolate in a metal bowl over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80 degrees
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8
Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring until thermometer registers 88-91 degrees, remove from pan
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9
Balance 1 peppermint round on a fork and submerge in melted choclate, letting excess drip off and scraping back of fork against rim of bowl if necessary, return pattie to sheet (to make decorative ridges on patty, immediately set bottom of fork on top of patty, then lift fork straight up)
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10
Coat remaining rounds, rewarming chocolate to 88-91 degrees.
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11
Let patties stand until chocolate is set, about 1 hour
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12
Store in airtight container, between sheets of wax paper. Store chilled 1 month
