Chocolate Peppermint Shooters

12 large marshmallows

1 cup half & half

8 ounces best-available quality 70% bittersweet chocolate, chopped fine

1 ½ cups milk

6 ounces peppermint schnapps, divided

½ cup crushed candy canes

12 shot glasses or sake glasses

Andes mints, optional

Toast marshmallows over a “camp fire” or stovetop until golden brown. Let cool and reserve. Alternatively, placed marshmallows on parchment paper and bake in a 400°F oven until puffy and golden brown. Let cool and reserve.

In a small pot, bring half & half almost to a boil. In a medium bowl, add chocolate. Pour half and half over chocolate and stir until chocolate is fully melted.

Return chocolate ganache to the pot and whisk in milk. Over medium heat, bring to a low simmer and stir in 4 ounces peppermint schnapps.

Pour remaining peppermint schnapps into a small bowl so that it is 1/4 inch deep, and place crushed peppermint “crumbs” on a small saucer 1/4 inch deep. To assemble, dip the rim of the shot glasses in schnapps, then in the peppermint “crumbs”. Fill glasses with hot chocolate and top each with a toasted marshmallow (make your life easier by transferring the hot chocolate first to a measuring cup with a spout). Serve immediately with an Andes mint on the side.

ALL RECIPES ©ELIZABETH KARMEL 2019