Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 732.38 Kcal (3066 kJ) | ||
| Calories from fat | 387.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.03g | 66% | |
|---|---|---|---|
| Cholesterol | 46mg | 15% | |
| Sodium | 281.12mg | 12% | |
| Potassium | 965.41mg | 21% | |
| Total Carbs | 85.41g | 28% | |
| Sugars | 67.49g | 270% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 13.05g | 26% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 2.6mg | 14% | |
| Calcium | 353.5mg | 35% | |
| Amount Per 100 g | |||
| Calories | 184.93 Kcal (774 kJ) | ||
| Calories from fat | 97.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.87g | 66% | |
|---|---|---|---|
| Cholesterol | 11.62mg | 15% | |
| Sodium | 70.98mg | 12% | |
| Potassium | 243.77mg | 21% | |
| Total Carbs | 21.57g | 28% | |
| Sugars | 17.04g | 270% | |
| Dietary Fiber | 1.29g | 20% | |
| Protein | 3.3g | 26% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.6mg | 14% | |
| Calcium | 89.3mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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