In a medium sized mixing bowl mix together butter, cream, peppermint extract, and confectioner's sugar. Mixture should be soft and pliable but not sticky.
Roll into a long 1 inch - 1 1/2 inch log and wrap in plastic wrap. Put long in a paper towel tube to help keep it's shape. Chill in fridge for at least an hour.
Line a baking tray with parchment paper and remove log from plastic wrap and cut into rounds about a 1/4 inch thick. Place rounds on baking tray and freeze in freezer until chocolate is ready.
Heat a small sauce pan on the stove with water. Add chocolate to a bowl that covers the top of the pan but does not touch the water. As the water boils, melt the chocolate, stirring often.
Remove rounds from freezer and with a fork or dipping tools, dip rounds one at a time, into the chocolate and place back on parchment paper. Return tray to freezer for 10 minutes or until the chocolate has set.
Remove candies from parchment paper and enjoy!