Buttercream

• In a standing mixer, with the paddle attachment, or in a bowl with a hand mixer, combine 1 cup unsalted butter, 3 cups powdered sugar, 1 tablespoon heavy cream, & 1/2 teaspoon peppermint extract. Once the ingredients are combined, beat on high-speed for 2 minutes until the frosting is light in color and fluffy in texture.
• With a tiny cookie scoop, scoop out the buttercream onto a cookie sheet lined with parchment paper.
• Place the pan in the freezer for 15 - 30 minutes
• Melt the 2 cups of compound chocolate in the microwave slowly, only 30 seconds at a time, and stir in between.
• Remove the cold buttercream balls from the freezer, roll the balls in between your hands to smooth them out.
• Drop them into the melted chocolate, removing them with a slotted spoon or fork. Let excess chocolate drip off before placing them back on the parchment paper to set.
• Once the chocolate has set, they are ready to enjoy!