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.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
brunch
desserts
snacks
quick
christmas
fall
winter
american
milk
comforting
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup heavy cream
- for the whipped cream:
- 2 tblspoons peppermints pulverized
- 1 tblspoons powdered sugar
- 1 tblspoons peppermints crushed
- for the hot chocolate:
- 2 cups whole milk
- 6 ounces semi-sweet chocolate finely chopped
- creme de cacoa (optional)
- 1 teaspoon instant coffee granules omit if using white chocolate
- Carbohydrate 65.74189 g
- Cholesterol 46.8575 mg
- Fat 38.25277 g
- Fiber 5.39300008010864 g
- Protein 6.365605 g
- Saturated Fat 22.916128 g
- Serving Size 1 1 Serving (189g)
- Sodium 46.8805 mg
- Sugar 60.3488899198914 g
- Trans Fat 1.913502 g
- Calories 581 calories
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.
