How do I store leftover peppermint ganache?

Store any leftover ganache in an airtight container in the refrigerator for up to one week . You can roll the ganache into tablespoon-sized balls and keep them ready for quick hot chocolate preparation. If the ganache is too firm to scoop directly from the fridge, allow it to sit at room temperature for a few minutes before use.

Can I make peppermint hot chocolate vegan?

Yes! To make a vegan peppermint hot chocolate , simply use dairy-free dark chocolate, plant-based cream (like soy or oat), and your choice of non-dairy milk such as almond or oat milk. Ensure your peppermint extract is vegan-friendly, and sweeten the drink with maple syrup or agave if needed.

Why is my ganache grainy or split?

Ganache can become grainy or split if the cream is too hot or if the chocolate isn’t finely chopped. Always scald the cream (not boil), and let it sit on the chopped chocolate for at least 5 minutes before stirring gently. If it does split, try adding a tablespoon of warm milk and whisking vigorously to bring it back together.

Peppermint Hot Chocolate – Best Cozy Recipe

Name: Peppermint Hot Chocolate
Prep time: 2 min
Cook time: 5 min
Total time: 52 min
Cuisine: British
Ingredients: 100g (3 ½ oz) dark chocolate (70% cocoa solids): for deep chocolate flavor and smooth texture; 100g (3 ½ oz) double cream: adds richness and helps create a silky ganache; ⅛ tsp sea salt: enhances the chocolate flavor and balances sweetness; ½ tsp peppermint extract: provides refreshing, festive mint flavor; 250ml (1 cup) milk of choice: base for the hot chocolate (dairy or plant-based); 1 tsp maple syrup (optional): adds natural sweetness, especially with dark chocolate; Whipped cream, chocolate shavings, and marshmallows (optional): for garnish and extra indulgence

Description

This luxurious peppermint hot chocolate is made with rich chocolate ganache for a velvety, festive drink perfect for cozy winter nights. It’s easy to prepare ahead and customize with your favorite milk, toppings, and extracts.

Ingredients

Scale

100g (3 ½ oz) dark chocolate (70% cocoa solids): for deep chocolate flavor and smooth texture
100g (3 ½ oz) double cream: adds richness and helps create a silky ganache
⅛ tsp sea salt: enhances the chocolate flavor and balances sweetness
½ tsp peppermint extract: provides refreshing, festive mint flavor
250ml (1 cup) milk of choice: base for the hot chocolate (dairy or plant-based)
1 tsp maple syrup (optional): adds natural sweetness, especially with dark chocolate
Whipped cream, chocolate shavings, and marshmallows (optional): for garnish and extra indulgence

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Instructions

Heat the double cream in a small saucepan over medium heat until scalded (steaming with small bubbles forming).
Pour the hot cream over the finely chopped dark chocolate and sea salt in a heatproof bowl.
Let sit for 5 minutes, then stir slowly until fully melted and smooth.
Add the peppermint extract and mix well to combine.
Let the ganache cool slightly, then refrigerate until firm (about 45 minutes).
Scoop 2 tablespoons of ganache into a mug with a splash of hot milk. Stir or microwave until melted.
Add the remaining hot milk and stir to fully combine. Sweeten with maple syrup if desired.
Top with whipped cream, chocolate shavings, and marshmallows if using. Serve warm.

Notes

Finely chop your chocolate to ensure it melts evenly into the cream.
Store ganache in an airtight container in the fridge for up to 1 week.
Use a microwave to quickly melt ganache directly in your mug for convenience.
Use oat, almond, or coconut milk for a dairy-free or vegan variation.
Adjust peppermint extract based on strength preference and brand.

Prep Time: 2 minutes
Cook Time: 5 minutes
Category: Drinks
Method: Stovetop
Cuisine: British

Nutrition

Serving Size: 1 cup
Calories: 282 kcal
Sugar: 17.6g
Sodium: 171.6mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6.1g
Trans Fat: 0g
Carbohydrates: 20.6g
Fiber: 1.8g
Protein: 9.9g
Cholesterol: 38.9mg