Chocolate Peppermint Creams

1. Set up the Ankarsrum Assistent with the stainless steel beater bowl and premium cookie whisks. Add the sweetened condensed milk and peppermint extract. Mix on medium-low speed (3 o'clock) until combined.
2. With the mixer running, gradually add the icing sugar, ½ cup at a time, until a thick, pliable dough forms that holds together and is no longer overly sticky. The dough should be firm enough to roll without crumbling.
3. Lightly dust a clean work surface with icing sugar. Turn out the dough, shape into a round, and roll to an 8mm (⅓-inch) thickness. Using a 4cm (1½-inch) round cutter, cut out the peppermint creams, gathering and rerolling the scraps as needed. Transfer to a parchment-lined baking sheet and freeze for 30 minutes, or until firm.
4. Toward the end of the chilling time, combine the chocolate chips and coconut oil in a heatproof bowl. Melt over a double boiler or in the microwave in 30-second intervals, stirring between each, until smooth.
5. Working one at a time, place a chilled peppermint cream on the tines of a fork and dip into the melted chocolate, coating completely. Lift from the chocolate and gently tap the fork against the edge of the bowl to remove the excess. Return to the parchment-lined baking sheet, using a second fork to carefully slide the peppermint cream off.
6. Repeat with the remaining peppermint creams. Refrigerate for 5 minutes, or until the chocolate begins to set. Drizzle with the remaining melted chocolate and finish with a pinch of flaky sea salt.
7. Refrigerate for an additional 15–20 minutes, or until the chocolate is fully set, before serving. Store in an airtight container in the refrigerator or freezer.

Recipe Notes

• Peppermint extract: Start with 1 teaspoon and adjust to taste. The strength of peppermint extracts varies between brands.
  
  Dough consistency: Add the icing sugar gradually, using only as much as needed to form a firm, pliable dough. If the dough becomes too dry or crumbly, work in a small amount of additional condensed milk.
  
  Chocolate: Dark or semi-sweet chocolate balances the sweetness of the peppermint filling. The full quantity provides enough depth for easy dipping, so some chocolate may remain.
  
  Storage: Keep refrigerated in an airtight container, separating layers with parchment paper. For longer storage, freeze and thaw in the refrigerator before serving.