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Then, sprinkle with candy cane pieces or crushed peppermint candies. Allow it to firm before using for your mug of hot chocolate. If you make a big batch, create a hot chocolate bar and allow guests to choose toppings like high quality miniature marshmallows, whipping cream, chocolate shavings, or a peppermint stick.
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With a mixer, beat the butter and sugar together until creamy, about 1 minute. Beat in the egg whites and peppermint extract until completely combined. Whisk the all-purpose flour and baking soda together in a separate bowl. Transfer to the bowl with butter and sugar mixture and beat until just combined.
Homemade Peppermint Infused Oil Free Stock Photo Public Domain Pictures
You're going to love the all the yummy layers in this Chocolate Peppermint 4 Layer Dessert! Course Dessert. Cuisine American. Keyword chocolate peppermint 4 layer dessert. Prep Time 30 minutes. Cook Time 10 minutes. Total Time 40 minutes. Servings 36 servings. Calories 134kcal.
Created using our own premium peppermint bark shavings, dark chocolate
Heat the hot chocolate in a microwave-safe mug until warmed through. Measure in the peppermint schnapps and the white chocolate liqueur. Stir vigorously to combine. Garnished with whipped cream and crushed candy canes/ (or any other garnishes of your choosing.)
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Pour into two mugs and top with whipped cream, crushed peppermint candies, and chocolate shavings, as desired. Enjoy immediately. Notes. Makes approximately 2 servings. Chocolate: for the best results, use chocolate baking bars and not chocolate chips, as the bars will melt better. However, you can substitute semi-sweet chocolate chips if you.
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Warm over medium heat until hot, continuing to whisk. Do not boil. Stir in peppermint extract, then divide cocoa between 2 to 3 mugs. Serve topped with whipped cream and sprinkled with crushed candy cane bits, or with your favorite toppings.
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In a large bowl or in the bowl of a stand mixer fir with the whisk attachment, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix until everything is evenly combined. Place 3/4 cups of water in a small stove top pot and heat over medium to high heat. Turn the heat off once the water comes.
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Assemble - Place a layer of brownies on the bottom of a small glass. Top with a layer of peppermint cheesecake mixture, followed by a layer of whipped cream. Repeat the layers until your jars are full. (When I use my small parfait glasses, I only have space for 1 layer each.) Garnish - Add chocolate shavings and crushed peppermints.
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Sprinkle with crushed peppermint candy and white chocolate shavings if using. Serve cold and store any leftovers in the refrigerator for up to 5 days. Pie can also be frozen. Notes. This could be a no-bake pie. The crust can be refrigerated for 15-20 minutes prior to being filled instead of being baked. Baking the crust yields a slightly crispy.
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Heat the cream until it's barely simmering, then remove from the heat, add the chocolate chips, and whisk until it's smooth and melted. (image 2) Make the mocha. Pour 3 tablespoons of peppermint syrup, ¼ cup of chocolate syrup, ⅔ cup of coffee, and ⅔ cup of steamed milk into a glass and stir well. (image 3) Garnish with whipped cream.
How to Make Nutella Hot Chocolate 8 Steps (with Pictures)
Instructions. In a medium saucepan, whisk together the whole milk, heavy cream, and salt. Place over medium-heat and cook just until the mixture comes to a boil. Remove the saucepan from the heat and add in the chopped chocolate, whisk well until the chocolate is completely melted. Return the saucepan to low heat.
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A full and detailed recipe card is at the bottom of this post. Step one: In a medium-sized saucepan, add chocolate chips and brown sugar. Pour in the milk. Place the saucepan over medium-high heat on the stovetop. Step two: Heat gently while whisking so the chocolate chips melt evenly, about 3-4 minutes. Do not boil.
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Step 3: Garnish and serve. TMB STUDIO. Pour the milkshake mixture into chilled glasses. Top each peppermint milkshake with whipped cream and the remaining crushed peppermint candies. Serve the milkshakes immediately. Editor's Tip: To chill your milkshake glasses, pop them into the freezer for about 30 minutes.
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Peppermint French Silk Pie: Light, silky, and unbelievably smooth, this pie offers an indulgent chocolate filling topped with fluffy whipped cream and delicate peppermint shavings. Chocolate Cupcakes with Peppermint Buttercream: These cupcakes are the stuff of dreams y'all - tender, cocoa-rich cakes topped with a velvety peppermint buttercream.
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Whisk the pudding mix, milk, peppermint schnapps, peppermint extract, and coffee extract together. Add in the thawed cool whip then allow the mixture to set. Divide the pudding between all of the shot glasses or condiment containers. Then chill them in the refrigerator. Top each shot with cool whip, sprinkles, and chocolate shavings before serving!
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Make the cookies: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg, vanilla extract, and peppermint extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.