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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (189g)|
|Recipe Makes: 2|
|Calories from Fat: 344 (59%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 22.9g||115 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 46.9mg||14 %|
|Sodium 46.9mg||2 %|
|Potassium 465.4mg||12 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 60.3g|
|Protein 6.4g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 581
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