Hot Chocolate with Pink Peppermint Whipped Cream
Whatever hot chocolate you prefer, whip up a batch of peppermint whipped cream, pipe and freeze. They not only make a nice garnish, but add a subtle peppermint flavor to any kind of hot chocolate. Hot, cold, minty and sweet all at the same time, the whipped cream makes a very nice change from marshmallows. Although the hot chocolate was a little too rich for me, the white chocolate was particularly good and I will certainly be keeping the frozen whipped cream on hand. The 5 stars are for the Peppermint Whipped Cream, which I thought was perfect.
Whatever hot chocolate you prefer, whip up a batch of peppermint whipped cream, pipe and freeze. They not only make a nice garnish, but add a subtle peppermint flavor to any kind of hot chocolate. Hot, cold, minty and sweet all at the same time, the whipped cream makes a very nice change from marshmallows. Although the hot chocolate was a little too rich for me, the white chocolate was particularly good and I will certainly be keeping the frozen whipped cream on hand. The 5 stars are for the Peppermint Whipped Cream, which I thought was perfect.
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup heavy cream
- for the whipped cream:
- 2 tblspoons peppermints pulverized
- 1 tblspoons powdered sugar
- 1 tblspoons peppermints crushed
- for the hot chocolate:
- 2 cups whole milk
- 6 ounces semi-sweet chocolate finely chopped
- creme de cacoa (optional)
- 1 teaspoon instant coffee granules omit if using white chocolate
- Carbohydrate 65.74189 g
- Cholesterol 46.8575 mg
- Fat 38.25277 g
- Fiber 5.39300008010864 g
- Protein 6.365605 g
- Saturated Fat 22.916128 g
- Serving Size 1 1 Serving (189g)
- Sodium 46.8805 mg
- Sugar 60.3488899198914 g
- Trans Fat 1.913502 g
- Calories 581 calories
Step-by-step
- This recipe can also be made with white chocolate. Simply substitute white chocolate and leave out the coffee.
- Beat the cream, pulverized peppermints and sugar untill stiff peaks form. Pipe or spoon onto a parchment paper lined baking sheet, sprinkle with the crushed peppermints, and freeze until firm, about 20 minutes.
- Heat the milk and salt for the hot chocolate in a saucepan over medium heat until steam begins to rise. Whisk in the remaining ingredients until smooth. Ladle into mugs and top with a rosette of frozen whipped cream.
- Doubling the whipped cream will give you quite a few rosettes to keep in the freezer until needed. Store them in an airtight container and try to use them within 2 or 3 weeks.
Structuring the Dairy Foam
Heavy cream requires adequate butterfat content to trap air effectively, which is why anything below 36 percent fat fails to hold a stable piped rosette. Whipping the cream alongside pulverized peppermint incorporates fine sugar crystals that reinforce the protein walls surrounding each air bubble. When these piped dollops are frozen on parchment paper for twenty minutes, the fat solidifies just enough to maintain structural integrity upon contact with hot liquid.
Emulsifying the Liquid Base
Whole milk contains roughly three point two five percent fat, providing a stable continuous phase for melting finely chopped semi-sweet chocolate without seizing. Heating the dairy only until steam begins to rise prevents the milk proteins from scorching against the bottom of the saucepan. Whisking vigorously during the addition of the chocolate creates a temporary emulsion where microscopic cocoa solids suspend evenly in the liquid rather than clumping.
Preserving Texture Over Time
Storing the excess frozen whipped cream rosettes in an airtight container protects them from absorbing unwanted freezer odors while retaining their crisp exterior texture. Consuming these stored portions within two to three weeks prevents the crushed peppermint garnish from dissolving into sticky syrup from ambient freezer moisture. Pairing this frozen topping with hot beverages exploits a thermal contrast that melts the cream gradually into the drink instead of dissolving it instantly.
