Peppermint Chocolate Bark & Espresso Hot Chocolate

Serves: twelve | Prep: 30 min | Cook: 10 min

Ingredients:

Peppermint Chocolate Bark:
16 oz milk chocolate
16 oz white chocolate
1/2 tsp peppermint extract
8-10 candy canes, crushed

Espresso Hot Chocolate:
1 cup milk
4 Lindt milk chocolate truffles
1 oz espresso liqueur

Garnish:
Whipped cream
Mini marshmallows
Chocolate chips
Crushed candy canes

Directions:

Peppermint Chocolate Bark:
Line a baking tray with baking paper.

In a double boiler; a glass bowl that sits sturdy on a saucepan with water in it, making sure the bottom of the bowl does not touch the water underneath. Heat over low heat, add the milk chocolate, stirring often until the chocolate has completely melted and smooth. Pour milk chocolate onto the prepared tray and spread out evenly, with a rubber spatula, into a 11X14 inch rectangle. Let set in the refrigerator, 10-15 minutes, you want the chocolate to still be tacky.

Meanwhile, melt the white chocolate the same way as the milk chocolate. Once melted, stir in the peppermint extract. Remove the milk chocolate from the refrigerator. Pour over the slightly cooled white chocolate and spread out to cover the milk chocolate. Immediately sprinkle with the crushed candy canes. Allow the bark to harden in the refrigerator for about 20-25 minutes. Cut the bark and enjoy.

Espresso Hot Chocolate:
In a saucepan over medium heat add milk, heat until small bubbles appear around the edges of the saucepan, just before boiling. Remove from the heat, whisking in truffles until completely melted and smooth.

To a heatproof mug add espresso liqueur and top with the warmed chocolate milk. Garnish and enjoy.

More Delicious Recipes:
Chocolate Chunk Cookies & Milk Punch
Chocolate Peppermint Prosecco
Oven Baked Chocolate Bark & Chocolate Tumbler