Hot Chocolate With Pink Peppermint Whipped Cream
photo by Baby Kato
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
-
For the whipped cream
- 118.29 ml heavy cream
- 29.58 ml pulverized peppermint candies
- 14.79 ml powdered sugar
- 14.79 ml crushed peppermint candy
-
For the hot chocolate
- 473.18 ml whole milk
- 0.25 ml salt
- 170.09 g semisweet chocolate, finely chopped
- 14.79 ml Creme de Cacao (optional)
- 4.92 ml instant coffee granules, omit if using white chocolate
- 2.46 ml vanilla extract
directions
- 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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Reviews
-
Wow, this was great looneytunesfan. I enjoyed this delicious, creamy, smooth, dark treat very much. The peppermint is very subtle in this cocoa. I did enjoy the slight mocha taste as well. I didn't have any peppermint candies so I crushed up two candy canes. It worked great. Thank you so much for sharing this pretty drink, which i will enjoy again.
RECIPE SUBMITTED BY
looneytunesfan
United States