Can I make this peppermint hot chocolate vegan?

Yes. Use a dairy-free cream (like soy or coconut) and ensure your chocolate is vegan-friendly. Oat milk works especially well as a dairy alternative.

Can I use milk chocolate instead of dark chocolate?

Absolutely. Milk chocolate will yield a sweeter drink with less bitterness. Adjust maple syrup down if needed.

Can I make a big batch for a party?

Yes. Multiply the recipe as needed. Prepare in advance and warm gently in a saucepan or slow cooker just before serving.

Why did my ganache split?

This usually happens when the cream is too hot or stirred too vigorously. Fix by adding a small splash of warm milk and stirring slowly until it re-emulsifies.

Rich Peppermint Hot Chocolate Made with Silky Ganache

Rich & Cozy Peppermint Hot Chocolate

Print Recipe

A rich and festive peppermint hot chocolate made with a silky ganache base using real dark chocolate and cream. This cozy holiday drink is easy to prepare ahead and perfect for chilly evenings or holiday gatherings.

Author: Benchi
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 52 minutes
Yield: 6 servings
Category: Drinks
Method: Stovetop
Cuisine: British
Diet: Vegetarian

Ingredients

3 ½ ounces (100g) 70% dark chocolate, finely chopped
3 ½ ounces (100g) double cream (48% fat)
⅛ teaspoon sea salt
½ teaspoon peppermint extract
1 teaspoon maple syrup (to serve, optional)
1 cup (250ml) milk of choice (dairy or plant-based)

Instructions

Heat the double cream in a small saucepan over medium heat until scalded (steaming with small bubbles forming around the edges).
Place the chopped chocolate and sea salt in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes.
After 5 minutes, gently stir until the chocolate is completely melted and the mixture is smooth.
Stir in the peppermint extract until well combined.
Let the ganache cool at room temperature or refrigerate for about 45 minutes until set.
To serve, place 2 tablespoons of ganache (or 2 ganache balls) into a mug. Add a splash of hot milk and stir or microwave in 30-second bursts until melted.
Pour in the remaining hot milk and stir until smooth. Sweeten with maple syrup if desired.
Top with whipped cream, marshmallows, or chocolate shavings if using, and serve immediately.

Notes

Use vegan cream and chocolate to make this dairy-free and vegan.
Ganache can be rolled into 1 tablespoon balls and stored in the fridge for up to 1 week.
Microwaving the ganache with a bit of milk makes preparation faster.
Oat milk gives a particularly creamy result for dairy-free versions.

Find it online: https://www.cookwithbenchi.com/peppermint-hot-chocolate/