Peppermint Cream Chocolate Delight (Printable)

Silky peppermint cream combined with smooth chocolate ganache, chilled and garnished for a refreshing treat.

# What You'll Need:

→ Cream Layer

01 - 1 cup heavy cream
02 - 3.5 oz white chocolate, chopped
03 - 2 tablespoons powdered sugar
04 - 1/2 teaspoon peppermint extract

→ Chocolate Ganache

05 - 3.5 oz dark chocolate (60-70% cocoa), chopped
06 - 1/3 cup heavy cream

→ Garnish

07 - Fresh mint leaves (optional)
08 - Chocolate shavings (optional)

# How to Make It:

01 - Gently heat 1 cup heavy cream in a small saucepan until just simmering. Remove from heat and stir in chopped white chocolate until fully melted and smooth.
02 - Whisk in powdered sugar and peppermint extract into the mixture. Allow to cool slightly, then refrigerate for 30 to 45 minutes until chilled.
03 - Whip the chilled mixture using an electric mixer or hand whisk until soft peaks form. Divide evenly into four serving glasses or ramekins.
04 - Heat 1/3 cup heavy cream in a small saucepan until just simmering. Remove from heat and add chopped dark chocolate, stirring until smooth and glossy.
05 - Let ganache cool for 5 minutes, then spoon evenly over the peppermint cream layers in each serving glass.
06 - Refrigerate the assembled layers for at least 1 hour to set before serving.
07 - Optionally, garnish with fresh mint leaves and chocolate shavings just before serving.

# Expert Suggestions:

01 -
  • It tastes restaurant-fancy but requires no real baking skills—just good timing and a whisk.
  • The peppermint-and-chocolate combination feels like a treat you'd never make for yourself, but absolutely should.
  • It's naturally elegant enough for guests but simple enough to throw together on a whim.
02 -
  • Don't skip the chilling step between making the peppermint layer and whipping it—cold cream whips faster and holds peaks better than room-temperature cream ever will.
  • If your ganache breaks or looks separated, you added the chocolate when the cream was too cool; next time, ensure the cream is steaming when you pour it over the chocolate.
  • The peppermint extract is strong—I once made the mistake of doubling it and ended up with something that tasted like toothpaste, so measure carefully or taste-test the cream before fully chilling.
03 -
  • Chop your chocolate into smaller pieces than you think necessary—it melts more evenly and leaves no grainy bits behind in your cream.
  • If you don't have an electric mixer, a whisk and patience work just fine; it takes longer but builds character and lets you feel exactly when the peaks form.

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