In a bowl, combine icing sugar, peppermint extract, water, shortening, and clear corn syrup. Mix until incorporated.

Knead into a clump on a piece of parchment paper.

Roll the "dough" between two sheets of parchment paper until it's about half a cm thick. Or do whatever you want really. Stick it into the freezer for about 15 minutes until it's firm.

Before you start cutting, dust both sides with powdered sugar or else you'll have a hard time peeling them off the parchment paper. Then use your cutter-outer-face-cream-lid/shot glass to cut out circles.

Put those into the freezer to chill. The colder/stiffer they are, the easier they are to dip into the warm chocolate. Otherwise it kinda sticks to your fork.

Melt your chocolate in the microwave (30 seconds, stir, 30 seconds, stir, 10 seconds, and you should be good). Cool down the chocolate a bit by stirring it, and then start dipping the patties. Shake off excess

Set the dipped patties on parchment paper and chill them in the fridge until set.