step one - Whisk the egg white and peppermint essence together with a fork in a medium bowl until frothy.
step two - Sift the icy sugar then gradually add into the egg white, using the fingertips to knead in the last of the sugar.
step three - Turn out on to a work surface which has been lightly dusted with sifted icing sugar. Knead the mixture until smooth. Roll out to a thickness of ¼ inch (5mm) and cut into rounds.
step four - Place the rounds on to greaseproof paper and allow to dry. Once the top is dry turn the rounds over carefully to allow the rounds to dry all the way through.
step five - Break the chocolate in to pieces, melt in a bowl over a saucepan of hot water. Half cover the peppermints in the chocolate by dipping one edge in.