Start by gathering your ingredients for the cream filling. In a medium bowl, combine powdered sugar, cocoa powder, and softened butter. Mix on medium speed until smooth.

Add peppermint extract and heavy cream, blending until you achieve a light, fluffy consistency.

Form the mixture into small balls, about one inch in diameter, and place on a parchment-lined baking sheet. Flatten each ball to create round discs.

Cover with plastic wrap and refrigerate for about 30 minutes until firm.

Prepare the chocolate coating by melting dark chocolate chips and vegetable oil in a microwave-safe bowl in short intervals.

Once firm, dip each disc into the melted chocolate and tap to remove excess. Place back on parchment paper.

Sprinkle a pinch of sea salt on each coated cream while the chocolate is still wet.

Allow to set at room temperature or refrigerate for about 15-20 minutes until hardened.

Serve and store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.