These taste like a "York Peppermint Patty"
This makes about 48 candy creams. Place 48 small paper or colored-foil candy cups on cookie sheets and set aside. Use good chocolate!
1/2 cup whipping cream
1 pound imported white chocolate (such as Lindt), finely chopped
1 cup finely crushed hard peppermint candies (about 7 ounces)
1/2 tsp peppermint extract (not peppermint oil)
12 oz. bittersweet chocolate, chopped
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add 1 pound white chocolate; whisk until melted and smooth. Whisk in crushed candies and peppermint extract.
Working quickly, spoon mixture into pastry bag fitted with medium round tip. Pipe mixture into candy cups, filling about 3/4 full. Wet fingertips and press down on candy mixture to smooth tops. Refrigerate until set; about 15 minutes.
Place bittersweet chocolate in medium metal bowl. Set over saucepan of simmering water and stir until melted and smooth. Remove from water. Spoon generous 1/2 teaspoon of melted chocolate on top of each candy cup. Shake cups gently from side to side to smooth tops. Chill candies until set. (Can be prepared 2 weeks ahead. Place in airtight container and keep refrigerated). Serve them cold.