• 100ml double cream
• 200g mint chocolate, broken into pieces
• 800ml milk
• SPAR Whipping Cream, whipped
• Candycanes, crushed or mint chocolate, grated

1. Make the ganache by heating the cream in a small saucepan over a medium-low heat. Keep a careful eye on the cream as you do not want it to boil. Once you see the surface of the cream start to move (just before it should start boiling), remove it from the heat and add the chocolate. Allow it to sit for about a minute, then whisk to combine fully.
2. To make the hot chocolates, gently warm the milk in a saucepan over a medium heat. Once warm, stir in 4 heaped tablespoons of ganache and whisk to combine.
3. Pour into four mugs and top with whipped cream and crushed candy canes, grated mint chocolate.

Top tips:
Leftover ganache can be kept for up to five days once refrigerated in an airtight container. Allow the ganache to cool completely before refrigerating
If you don’t like mint chocolate, you can make the ganache using plain chocolate or even orange chocolate.