In a large mixing bowl, combine icing sugar, condensed milk, peppermint flavoring, and 2 tablespoons of water. Stir vigorously until the mixture forms a stiff paste that holds together well.

Check the texture of your peppermint mixture. If it feels too dry or crumbly, slowly add more water and mix until you achieve the desired consistency.

Dust a clean surface and a rolling pin with icing sugar to prevent sticking. Use your rolling pin to roll out the peppermint paste to a thickness of about 0.5 cm.

Once cut, place the rounds on a parchment-lined tray, giving each piece some space to breathe. Allow them to dry slightly for about 30 minutes.

While the rounds are drying, melt the chocolate using a double boiler. Stir occasionally until it becomes velvety smooth.

Transfer the melted chocolate into a piping bag and drizzle it over each peppermint round in a zig-zag pattern for decoration.

Chill the decorated rounds in the refrigerator for about 10 minutes to allow the chocolate to set completely.