PEPPERMINT HOT CHOCOLATE

1. Add the chocolate and water to a medium saucepan over medium-low heat, and heat until melted. Add the sugar and salt.  Turn heat to medium and bring to a boil. Boil for 2 minutes, stirring occasionally.
2. Add the whipping cream and half & half. While stirring constantly, heat the mixture over medium heat until it’s scalding but not boiling. Remove from the heat. Add the peppermint extract and whisk it until the extract is incorporated.

PEPPERMINT WHIPPED CREAM

1. Add the whipping cream, powdered sugar and peppermint extract to the bowl of a stand mixer fitted with the paddle attachment. Whisk on low for a few seconds and gradually increase speed as the whipping cream starts to thicken. Whisk until the cream turns into to medium soft peaks.
2. Scoop spoonfuls onto the top of the cups of hot chocolate. For more peppermint goodness, sprinkle crushed peppermint candy over the whipped cream. 
3. Refrigerate for up to 3 days. To reheat, heat over medium heat in a saucepan, but don’t boil. Heat until it’s simmering around the edges and remove from the heat. You can also heat in the microwave, but don’t allow it to boil.