Ingredientes para Hot Chocolate With Pink Peppermint Whipped Cream
- Heavy Cream
- Peppermint Candies
- Powdered Sugar
- Peppermint Candy
- Whole Milk
- Pinch of salt
- Semisweet Chocolate
- Creme De Cacao
- Instant Coffee Granules
- Vanilla Extract
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Cómo preparar Hot Chocolate With Pink Peppermint Whipped Cream
- **Prepare the Whipped Cream:** In a chilled bowl, beat the cold heavy cream with an electric mixer until soft peaks form. Gradually add 2 tablespoons of sugar and continue beating until stiff peaks form. Gently fold in 1/4 cup of the crushed pink peppermints.
- **Freeze the Whipped Cream:** Transfer the whipped cream to a parchment-lined baking sheet. Pipe or spoon into rosettes. Sprinkle with extra crushed peppermints and freeze for at least 20 minutes, or until firm.
- **Make the Hot Chocolate:** In a small saucepan, heat the milk and a pinch of salt over medium heat until steam begins to rise. Do not boil.
- **Combine Ingredients:** Remove from heat and whisk in the chopped semi-sweet chocolate, granulated sugar, and instant espresso powder (if using) until completely melted and smooth.
- **Serve:** Ladle the hot chocolate into mugs. Top each mug with a frozen pink peppermint whipped cream rosette and extra crushed peppermints for garnish.
- **Optional: Make Extra Whipped Cream:** Double the whipped cream recipe to have plenty of rosettes for multiple servings. Store leftover rosettes in an airtight container in the freezer for up to 2-3 weeks.
- **White Chocolate Variation:** For a white chocolate version, substitute 4 ounces of finely chopped white chocolate for the semi-sweet chocolate and omit the espresso powder.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
70g
Fat
228g
Carbs
14g
