10 ounces dark chocolate, high quality
1 cup heavy whipping cream
2 tablespoons peppermint schnapps or 1 tablespoon pure peppermint extract
3 cups milk
2 generous tablespoons sugar
4 peppermint sticks
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 ganache aside.
In the saucepan that had been used for the cream heat the milk and sugar over medium low heat stirring occasionally. When 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 cold milk. This will cut the dark chocolate a little bit, but it will also cool it down and have it be easier to drink for small mouths.
21 and up version: Pour a one ounce 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 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.
Makes 4 six-ounce servings and a cup and a half or so of leftover ganache for later.