Chocolate Peppermints (York)

Directions

Using a mixer, gradually add sugar to the cream cheese, beat until well incorporated. Add peppermint extract and combine well. Roll dough into teaspoon sized balls and place on baking sheets lined with wax or parchment paper. Create a small "bowl" or indention in each ball using a ¼ teaspoon or your finger. cover with plastic wrap and let firm up in refrigerator for a few hours. When firmed, melt chocolate. Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Fill each peppermint bowl with chocolate and let cool. Refrigerate in airtight container until ready to serve.