In a mixing bowl, combine sifted powdered sugar, heavy cream, and peppermint extract. Mix on medium speed for 2-3 minutes until smooth and creamy.

Transfer the filling into a container and cover it with plastic wrap. Refrigerate for at least 15 minutes.

Shape the chilled filling into 1-inch balls, flatten each ball into a disc about 1/4 inch thick, and place on a parchment-lined tray.

Melt dark chocolate in a heatproof bowl in 30-second intervals, stirring in between until smooth.

Dip each disc into the melted chocolate using a fork, ensuring it is fully coated, and allow excess chocolate to drip off.

Let the chocolate-coated patties sit at room temperature until hardened, about 30-60 minutes, or refrigerate for quicker results.