Truffle Hot Chocolate

Ingredients

• 6 ounces baker's chocolate dark 70% chopped
• 3 tablespoons brown sugar 
• 6 servings general foods international suisse mocha cafe 
• 2 tablespoons chocolate syrup 
• 0.5 cup cup heavy whipping cream 
• 1 teaspoon espresso powder instant
• 1 tablespoon baileys irish cream 
• 4 cups milk 2%
• 1 tablespoon peppermint candies crushed
• 0.1 teaspoon peppermint extract 
• 1 tablespoon sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. In a large saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil).
2. Remove from the heat; whisk in the chocolate, brown sugar, espresso powder, vanilla and salt until smooth. Return to the heat; cook and stir until heated through.
3. Pour into mugs; top with desired flavor of whipped cream.
4. To prepare dulce de leche whipped cream: In a heavy skillet, melt sugar until golden. Gradually stir in cream; cook and stir until sugar is dissolved.
5. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form.
6. Chocolate whipped cream: In a small bowl, beat cream until it begins to thicken.
7. Add chocolate syrup; beat until stiff peaks form.
8. Peppermint whipped cream: In a small bowl, beat cream until it begins to thicken.
9. Add sugar and extract; beat until stiff peaks form.
10. Garnish with candies.
11. Coffee whipped cream: In a small bowl, beat cream and espresso powder until it begins to thicken.
12. Add sugar; beat until stiff peaks form.
13. Garnish with coffee beans if desired.
14. Irish whipped cream: In a small bowl, beat cream and liqueur until stiff peaks form.