Heat the cream in a saucepan over medium heat until scalded (until small bubbles begin to form) then take the cream off the heat.
100 g double cream
Pour the cream over the chocolate and salt in a bowl and leave to sit for 5 minutes then stir until combined.
100 g 70% dark chocolate, Pinch of salt
Add peppermint extract and stir to combine. Leave to cool and put in the fridge.
½ teaspoon peppermint extract
Scoop 2 tablespoons or two small balls into a mug with a splash of hot milk and whisk together until melted into a chocolate pool. You can do this in the microwave or in a saucepan over a low/medium heat too. Once melted add more hot milk and sweeten with maple syrup if desired and stir together.
1 teaspoon maple syrup, 1 cup milk of choice
Top with your favourite toppings, I used whipped cream, chocolate shavings and marshmallows.
Scalding - scalded milk is heated to 82C/180F (you can use a digital thermometerto help with this). You'll know its close as the milk steams and small bubbles are starting to form but it is not boiling.Setting the ganache - I’d recommend leaving it to set outside of the fridge as then the ganache will still be soft enough to scoop with a spoon and roll into balls of about 1 tablespoon in size. You can keep it in a tray in the fridge and scoop out what you need when you make your drink, it'll just be a lot firmer to scoop.Microwave - this is probably the fastest way to make your peppermint hot chocolate, get the ganache and a little milk in your mug and heat in the microwave in 30 second intervals, stirring in between until you have a pool of molten chocolate. Add the rest of the milk and heat to the desired drinking temperature.