Chocolate Covered Peppermints

Some of the 15 pieces are missing. Eaten?    

 A new-to-me recipe for chocolate covered peppermints was, I felt, so easy to make and used so few ingredients that it has earned a place on my candy making list. The recipe came from the Taste of Home web site and is excellent in texture and taste. I think you could use another flavor of extract and have equally as good results. Orange is what I am going to try next.

 I just made ¼ of the recipe to try it and will make the full recipe next time. It said it would make 80 pieces but I got 15 from ¼ of the amount. I would guess it depends on how big you make the balls. The amount of chocolate worked out evenly with the amount of the centers which I find rarely happens. 
They have to set in the fridge for an hour before dipping in the melted chocolate, so you need to allow for this time.

Chocolate Covered Peppermints

Ingredients

1 package (8 ounces) cream cheese, softened

1 teaspoon peppermint extract

9 cups confectioners' sugar

1-1/2 cups milk chocolate chips

1-1/2 cups semisweet chocolate chips

3 tablespoons shortening

Directions

Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.
 I am adding to this post as I have made these two more times and used a different extract for both. One batch I used Maple and one batch Orange. We liked both of them, but I used a little more of the maple which I will cut back on the next time. Keep in mind that these get stronger flavored as they grow a little older. Taste before adding all of the flavoring and don't over do it. Omit the peppermint extract when using a different flavoring.