- Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl using 20-second intervals, stirring between each, until smooth and glossy. You can also use a double boiler.
- Dip each peppermint disc into the melted chocolate using a fork. Let excess chocolate drip off before placing back on the parchment-lined baking sheet.
- Refrigerate for 15–20 minutes or until the chocolate is fully set.
4️⃣ Store and Enjoy
Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Optional Tip: Decorate the tops with crushed peppermint or a drizzle of white chocolate before the coating sets for a festive touch!
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