Hot Chocolate With Pink Peppermint Whipped Cream

• 12 cup heavy cream
• 2 tablespoons pulverized peppermint candies
• 1 tablespoon powdered sugar
• 1 tablespoon crushed peppermint candy
• 2 cups whole milk
• 1 pinch salt
• 6 ounces semisweet chocolate, finely chopped
• 1 tablespoon Creme de Cacao (optional)
• 1 teaspoon instant coffee granules, omit if using white chocolate
• 12 teaspoon vanilla extract

1. This recipe can also be made with white chocolate.
2. Simply substitute white chocolate and leave out the coffee.
3. Beat the cream, pulverized peppermints and sugar untill stiff peaks form.
4. Pipe or spoon onto a parchment paper lined baking sheet, sprinkle with the crushed peppermints, and freeze until firm, about 20 minutes.
5. Heat the milk and salt for the hot chocolate in a saucepan over medium heat until steam begins to rise.
6. Whisk in the remaining ingredients until smooth.
7. Ladle into mugs and top with a rosette of frozen whipped cream.
8. Doubling the whipped cream will give you quite a few rosettes to keep in the freezer until needed.
9. Store them in an airtight container and try to use them within 2 or 3 weeks.

heavy cream, powdered sugar, peppermint candy, milk, salt, semisweet chocolate, cacao, coffee granules, vanilla

Taken from www.food.com/recipe/hot-chocolate-with-pink-peppermint-whipped-cream-157697 (may not work)