- Servings: 2
- Prep Time: 10 minutes
- Total Time: 10 minutes
|½ cup||Cold Heavy Cream|
|¼ cup||Confectioner's Sugar, sifted|
|3 oz||Plus 1/2 Teaspoon Framboise or Other Raspberry Liqueur, divided use|
|¼ tsp||Pure Vanilla Extract|
|12 oz||Very Warm Prepared Hot Chocolate|
|Sparkling Red Sanding Sugar, as needed|
|2||Small Fresh Mint Leaves, for garnish|
|2||Fresh Raspberries, for garnish|
Combine heavy cream, confectioner's sugar, 1/2 teaspoon of framboise, and vanilla extract in a medium to large chilled bowl. Beat with an electric mixer on high speed until soft peaks form.
Divide hot chocolate and remaining framboise between 2 mugs; stir gently. Top each with a large dollop of whipped cream; sprinkle whipped cream lightly with sanding sugar. Center 1 mint leaf and 1 raspberry over each; serve immediately. (Cover and refrigerate any remaining whipped cream)
Cook time estimate above does not include time to heat hot chocolate by desired method.