Peppermint Patty Filling
4 cups (480 grams) icing sugar (confectioners')
3 tablespoons (40 grams) unsalted butter, softened
1/4 teaspoon peppermint oil (has to be food-grade oil, not extract)
3/4 tsp pure vanilla extract
4 tablespoons (60 ml) evaporated milk
Line a cookie sheet with aluminum foil and smooth. Set aside.
In bowl of electric mixer fitted with paddle attachment, on slow speed, combine the butter, icing sugar, peppermint oil, vanilla, and evaporated milk. Once ingredients are incorporated, turn mixer up to medium high, mixing for about 2 minutes, until creamy. Cover and chill filling in bowl for about 30 minutes. Once chilled enough to roll balls of filling in your hand, roll 1.5" balls and place on foiled cookie sheet. Using the palm of your hand, gently press down on each ball to create a patty. Refrigerate for another 30-60 minutes until firm and remove when you have your coating ready to go.
Pastel Chocolate Coating
1 lb Callebaut White Chocolate Couverture, chopped
In a double boiler (or bowl on top of a pot), bring water to boil. Once boiling, turn down to simmer, and add your chopped chocolate. Stir with silicone spatula until nice and smooth. Remove from heat, wipe bottom of bowl, and set aside to cool. While cooling, divide into 3 and colour each lot desired colour (I used very small amounts of gel colours: leaf green, electric pink, and electric orange). Once chocolate reaches 80-84 degrees F on a candy thermometer, you can start dropping patties in, one at a time, coating both sides, and removing carefully with two forks (or chocolate dipping fork). Place on cookie sheet to set. Once all patties are dipped and coated, set tray aside in a cool, dry place to set. Don't refrigerate while setting.
You can store the set patties in an airtight container in the refrigerator with parchment or wax paper in between, for up to a month.
Good luck & enjoy! xo