Ingredients:

  • 8 oz dark chocolate (70% cocoa or higher), finely chopped
  • 1 tsp coconut oil
  • 1/4 tsp pure peppermint extract
  • 1/2 cup white nonpareil sprinkles

Instructions:

  1. Line a baking sheet with parchment paper to ensure the candies can be easily removed once set.
  2. Place the chopped dark chocolate in a microwave-safe glass bowl. Microwave in 20-second intervals, stirring vigorously between each pulse, until about 20% of the chocolate remains in solid lumps.
  3. Stir the remaining lumps into the melted chocolate using residual heat. Mix in the coconut oil and peppermint extract until the mixture is smooth and glossy.
  4. Spoon roughly 1 teaspoon of chocolate onto the parchment paper, leaving one inch of space between each dome.
  5. Immediately press a pinch of white nonpareil sprinkles onto the center of each chocolate dome.
  6. Place the tray in the refrigerator for 30 minutes to flash chill and set the candies.