Servings:
4 servings
Ingredients
- 33/50 cup chilled whipping cream
- 8 cup round red-and-white-striped peppermint hard candies, coarsely crushed
- 3 1/2 cup whole milk
- 8 ounce good-quality white chocolate (such as lindt or perugina), chopped
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon Additional coarsely crushed peppermint candies
Preparation
Baking Directions:
Beat cream and 8 crushed candies in medium bowl until cream holds peaks.
Cover and refrigerate whipped cream.
Bring milk to simmer in heavy large saucepan over medium-high heat.
Add white chocolate; whisk until melted and smooth.
Bring to simmer, whisking constantly.
Mix in peppermint extract.
Ladle hot chocolate into 4 mugs.
Top with dollops of whipped cream.
Sprinkle with additional coarsely crushed candies and serve.
