Hot Chocolate With Pink Peppermint Whipped Cream

Name: Hot Chocolate With Pink Peppermint Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ 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; ½ teaspoon vanilla extract

Servings: persons

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.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup heavy cream, 2 tablespoons pulverized peppermint candies, 1 tablespoon powdered sugar, 1 tablespoon crushed peppermint candy, and more.

Yes, Hot Chocolate With Pink Peppermint Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!