|1 egg white||1/2 cup light corn syrup|
|5 cups confectioner's sugar||1 bag of semi-sweet chocolate chips|
|Cornstarch||3/4 tsp. peppermint oil/extract|
Beat egg white with a mixer until stiff peaks form. Scoop into a food processor. Gradually add confectioner's sugar to beaten egg white, pulse to blend. After all sugar is added, add corn syrup and peppermint oil/extract. Pulse until a dough consistancy.
With the palm of your hands, roll dough into 1/2 inch diameter balls, and place on a cookie sheet that has been sprinkled (dusted) with cornstarch. Refrigerate for 45-60 minutes, or until firm.
Melt chocolate chips in a microwave-safe bowl for 1 minute, stir and if needed melt until you have a smooth consistancy, but don't overcook it. Dip each ball into the chocolate, and pull the ball out of the chocolate with a fork. Tap the fork on the side of the bowl to get rid of excess chocolate. Place on wax paper, chill for 30 more minutes. Best when kept refrigerated.