peppermint + mocha

I'm kicking myself mentally because I didn't post this during the holiday season! It would have been more relevant and most likely more popular if I had. I mean, you can purchase a peppermint mocha from Starbucks any time of year, but I personally relate this heavenly drink to the cold, holiday months so I absolutely can't drink it any other time of year unless I'm desperate. However... I'm not sticking to the same criteria for doughnuts. It's a totally separate thing.

This recipe is thanks to another World Market grocery trip where I found these chocolate covered espresso beans and I immediately thought of the peppermint mocha. I had peppermint chunks at home and the mocha could be covered by dark chocolate. This sounded like a perfect combination.

I couldn't forget the fresh whipped cream and the cute little chocolate chips that adorn the top of your freshly made mocha. I made a peppermint whipped cream and topped it with mini chocolate chips. Sigh. I'm craving one right now, but it's way too warm outside for that. I'm in shorts talking about my favorite Christmas indulgence!

This doughnut recipe uses the brioche dough, found here.

for the glaze:
1 1/2 cups dark chocolate chips
3 tbsp heavy cream

Microwave the chocolate and cream in a bowl in 30 second increments, stirring in between. Continue heating and mixing until smooth and creamy.

for the whipped cream:
2 tablespoons granulated sugar
1 cup heavy whipping cream
1 tsp peppermint extract

Place the sugar into a mixing bowl and add the cream. Whip on medium-high until stiff peaks form. Add the peppermint extract and mix a bit more until fully incorporated. Set in the fridge until ready to use.


for the toppings:
peppermint chunks (I used Andes Peppermint Baking Chips)
chocolate covered espresso beans, crushed or chopped in a food processor
mini chocolate chips

for the assembly:

Dip the tops of the cooked doughnuts in the dark chocolate ganache.  Then, dip the tops into the crushed espresso beans. Sprinkle the peppermint chunks on top of that. Fill a pastry bag with the end cut off with the peppermint whipped cream, or use a spoon to place a dollop of whipped cream on top. Sprinkle the cream with miniature chocolate chips.



Here's a printable version of this recipe!

There you have it! 'Til next time,