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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.


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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.


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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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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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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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Combine the milk and cream in a medium pot. Heat over medium heat, stirring occasionally until it begins to steam and tiny bubbles break the surface. Remove the pot from the heat and add the chocolate and the peppermint extract. Whisk until the chocolate melts and the mixture is smooth. Serve as is or with whipped cream and chocolate shavings.


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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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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.


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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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Steam milk and make mocha. Add whole milk, granulated sugar, and cocoa powder to a saucepan. Heat over MED LOW heat, whisking very frequently. When the edges of the milk mixture begins to foam, add the brewed coffee, mint extract, and vanilla extract. Continue whisking and cooking, and once the edges are frothy and steaming, remove from the heat.


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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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Instructions: In a small saucepan combine whole milk, coffee, chocolate, and sea salt and melt on medium heat until small bubbles start to form. Bring the heat right down and let it stand for about 2 minutes, whisking occasionally. Remove the pan from the heat and add in peppermint syrup, whisk again.


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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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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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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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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.

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