Update my dinner status, I'm making this tonight.
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Servings: 2 Servings
Total Time (median): 0 : 30 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- For the whipped cream:
- 1/2 cup Heavy cream
- 2 tblspoons Pulverized peppermints
- 1 tblspoons Powdered sugar
- 1 tblspoons Crushed peppermints
- For the hot chocolate:
- 2 cups Whole milk
- Pinch of salt
- 6 ounces Semi-sweet chocolate finely chopped
- 1 tblspoons Creme de cacoa (optional)
- 1 teaspoon Instant coffee granules omit if using white chocolate
- 1/2 teaspoon Vanilla extract
Preparation
This recipe can also be made with white chocolate. Simply substitute white chocolate and leave out the coffee.
Beat the cream, pulverized peppermints and sugar untill stiff peaks form. Pipe or spoon onto a parchment paper lined baking sheet, sprinkle with the crushed peppermints, and freeze until firm, about 20 minutes.
Heat the milk and salt for the hot chocolate in a saucepan over medium heat until steam begins to rise. Whisk in the remaining ingredients until smooth. Ladle into mugs and top with a rosette of frozen whipped cream.
Doubling the whipped cream will give you quite a few rosettes to keep in the freezer until needed. Store them in an airtight container and try to use them within 2 or 3 weeks.
