Peppermint Truffles In A Mug

First, make your ganache. Begin heating 8 ounces of cream in a non-reactive pot over medium heat. Chop the chocolate into relatively uniform pieces and place in a stainless steel bowl. Have nearby a plate with which to cover the bowl. When the cream JUST comes to a boil, immediately pour over the chopped chocolate, cover the bowl with the plate, and let sit for a minute. After the minute is up, stir slowly with a rubber spatula to completely blend and melt all of the chocolate.
Whip the cream to soft peaks. Store in the refrigerator in a well-chilled bowl until you're ready to serve.
Heat the milk and cream to a scald in a non-reactive pot (tiny, uniform bubbles will appear all around the perimeter of the pot). While they are heating, fill the carafe(s) with hot water and screw on the cap. When milk mixture is hot, empty the carafe, pour in the half the milk and cream into each, then add the ganache. Use the handle of a wooden spoon or spatula to stir well to incorporate all the ganache.
I let my guests fill their mugs, add the Peppermint Schnapps and whipped cream in quantities they choose. Finally, a dusting of sweetened ground chocolate finish off the "truffle effect," and a candy cane goes in as a pretty stir-stick. Cheers to the shortest night of the year!