Hot Chocolate with Pink Peppermint Whipped Cream - BigOven 160165
Hot Chocolate with Pink Peppermint Whipped Cream

Hot Chocolate with Pink Peppermint Whipped Cream

Ready in 30 minutes
7 review(s) averaging 4.9. 83% would make again

Top-ranked recipe named "Hot Chocolate with Pink Peppermint Whipped Cream"

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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

Ingredients

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For the whipped cream:
1/2 cup Heavy cream
2 tblspoons peppermints; Pulverized
1 tblspoons Powdered sugar
1 tblspoons peppermints; Crushed
For the hot chocolate:
2 cups Whole Milk
1 Pinch salt
6 ounces Semi-sweet chocolate; finely chopped
Creme de cacoa; (optional)
1 teaspoon Instant coffee granules; omit if using white chocolate
1/2 teaspoon Vanilla extract

Original recipe makes 2

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 581 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Corwin26 10 months ago
Very good, but a little too sweet using white chocolate.
jasonwilkins 1 year ago
Haven't tried it but im sure it is delicious!!
Luluwalrus 2 years ago
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 3 years ago
I made this with a mixture of white and semisweet chocolates. The peppermint whipped cream is DIVINE. My family said it was the best hot chocolate they've had!
catgurrl 7 years ago
What a beautiful picture. I'll be trying this at the family holiday gathering this year.
promfh 8 years ago
[I posted this recipe.]
Sherri 8 years ago
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