1/4 cup chilled heavy cream
4 tbsp. sugar
3 tbsp. Dutch process cocoa powder
4 cups milk
4 oz. semisweet chocolate, chopped, plus 1/2 oz., shaved
1/2 tsp. peppermint extract
In a bowl, beat the cream and 1 tbsp. of the sugar until soft peaks form. Cover and refrigerate until ready to serve.
In a small, heavy saucepan, combine the remaining 3 tbsp. sugar and the cocoa. Gradually whisk in the milk. Place over medium heat and bring to a simmer, whisking frequently. Add the chopped chocolate and whisk until melted and smooth. Stir in the peppermint extract.
Divide the hot chocolate among warmed mugs. Top each with a dollop of whipped cream. Sprinkle with the shaved chocolate and serve immediately.
Makes 4 servings.
Date: October 9, 2004