In a large mixing bowl, combine icing sugar, condensed milk, peppermint flavoring, and 2 tablespoons of water. Stir until a stiff, smooth paste forms.

Dust a clean surface and rolling pin with icing sugar, then roll out the peppermint mixture to about 0.5 cm thickness. Use a 4 cm round cutter to stamp out 24 rounds and place on a parchment-lined tray.

Melt dark chocolate in a heat-proof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.

Transfer the cooled melted chocolate into a piping bag and drizzle over the dried peppermint rounds.

Refrigerate the decorated peppermint creams for approximately 10 minutes to allow the chocolate to set.

Once set, serve immediately or store in an airtight container in the refrigerator for up to two weeks.