Peppermint Twist Hot Chocolate

Place the heavy whipping cream in a saucepan over medium heat. Put the dark chocolate in either another saucepan or a stainless steel bowl. We won’t be heating it. Once the cream comes to a boil, pour it directly over the chocolate pieces. Using a wire whisk, stir the mixture until everything is melted and incorporated. Stir in the Peppermint Schnapps. Set the ganache aside.

In the saucepan that had been used for the cream, heat the milk and sugar over medium-low heat, stirring occasionally. When the milk is warm and starts to froth on top, stir in 1/3 cup of the ganache. Heat until desired temperature is reached. Whip using a mini whisk for froth. Serve with peppermint stick stir sticks to impart more peppermint flavor.

Kids’ version: At the end, top off hot chocolate with 3 tablespoons of cold milk. This will cut the dark chocolate a little bit, but it will also cool it down and make it easier to drink for small mouths.

21 and older version: Pour a bit of Peppermint Schnapps into the bottom of your mug before filling with hot chocolate. Stir and enjoy.

Note: allow leftover ganache to cool for several hours on the counter before placing it in an airtight container and storing in the fridge. You can use it to frost cupcakes, to make hot chocolate in the future, or to make my personal favorite, truffles.