2 c. powdered sugar
3 T. light corn syrup
2 tsp water
Scant 1/8 tsp. peppermint extract
6 oz. bittersweet or semisweet baking chocolate, chopped
Line a baking sheet with plastic wrap and dust it with about 1 T. of the powdered sugar.
In a bowl, mix the corn syrup, water, and mint extract. Gradually stir in the remaining sugar. As the mixture thickens, knead it with your hands until it forms a smooth ball (it will seem dry at first, but it should come together.)
Pat the dough out onto the sugar-dusted sheet about into a circle about 1/4 inch thick and let it dry, uncovered, for 8 hours or overnight.
Line a dinner plate with plastic wrap. Melt the chocolate in the microwave according to package directions until smooth. Cut the mint disk into 6 triangular wedges, as if cutting a pie, and brush off any excess powdered sugar. Using 2 forks, dip each wedge in the chocolate, turning it over to coat both side, then transfer each piece to the plate. Chill in the refrigerator or freezer until the chocolate has firmed back up.
(store in the fridge or freezer, well wrapped, for up to a month.)