Hot Chocolate with Pink Peppermint Whipped Cream
Whatever hot chocolate you prefer, whip up a batch of peppermint whipped cream, pipe and freeze. They not only make a nice garnish, but add a subtle peppermint flavor to any kind of hot chocolate. Hot, cold, minty and sweet all at the same time, the whipped cream makes a very nice change from marshmallows. Although the hot chocolate was a little too rich for me, the white chocolate was particularly good and I will certainly be keeping the frozen whipped cream on hand. The 5 stars are for the Peppermint Whipped Cream, which I thought was perfect."Just a quick note about this recipe. Everyone has a favorite way to make Hot Chocolate, but no matter what your favorite is I highly recommend the Pink Peppermint Whipped Cream. It is a real treat and will make any hot chocolate better. Just freeze the dollops in a way where you can pull one out every time you need one. Fabulous!" - Sherri
Yield: 2 Ready in 30 minutes
favorite of 462 people 276 people want to try
|For the whipped cream:|
|1/2 cupHeavy cream|
|2 tblspoonspeppermints; Pulverized|
|1 tblspoonsPowdered sugar|
|1 tblspoonspeppermints; Crushed|
|For the hot chocolate:|
|2 cupsWhole Milk|
|6 ouncesSemi-sweet chocolate; finely chopped|
|Creme de cacoa; (optional)|
|1 teaspoonInstant coffee granules; omit if using white chocolate|
|1/2 teaspoonVanilla extract|
Hot Chocolate with Pink Peppermint Whipped Cream 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.
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