Whisk the egg white in a bowl until stiff peaks form.
Slowly whisk in the lemon juice, peppermint, and icing sugar to form a stiff paste.
Roll out the mixture thinly on a surface dusted with icing sugar.
Cut out circles using a 5cm cutter and place them on a baking tray.
Chill the circles in the fridge for 1 to 2 hours until set.
Melt the chocolate in a bowl over a pan of simmering water without letting the bowl touch the water.
Dip each cream into the melted chocolate and place back on the tray.
Chill the finished creams until the chocolate has fully set.