To make the pastels, place 1 cup of icing sugar and butter into a large bowl or stand mixer and beat until a smooth paste forms.
Add remaining sugar, peppermint extract and cream then continue beating. The mixture will seem dry at first, but should eventually come together in a thick paste/dough.
Take two teaspoon-sized balls of the mixture and roll them in your hands, then place on a lined baking sheet. Gently press down to about the size of a 20c coin. This should make about 32.
Place pastels in the fridge to chill for at least 3 hours.
When pastels are chilled, melt chocolate in a large bowl, set over a pan of simmering water. Choose desired colours for outside of pastels, then set out the number of bowls you will need for colouring the white chocolate.
Once melted, divide the chocolate between the bowls and tint the chocolate using a small amount of your Queen food colour of choice. For pastel colours, use liquid and for a bold colour, use gel food colours.
Working quickly, dip the pastels into the chocolate using a fork, allowing the excess chocolate drip away before placing them on a lined baking sheet.
Once the pastels are all coated, place in the fridge to chill and set for at least 3 hours.
If the chocolate spreads too much, use a round cookie cutter to neaten the edges after setting.
Serve these after dinner, or bundle them up to give to friends as an edible gift.