The cool taste of peppermint combines with a simple yet rich creamy chocolate sauce for a dip into elegance with this Chocolate Peppermint Sauce which is just perfect for the season. Spoon over ice cream or sponge cake, or use in any recipe that calls for the most decadent of chocolate sauces. Or spoon it straight from the jar, no judgment here!!
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust and use myself.
Peppermint Chocolate Sauce
If you just want the recipe, then feel free to click on the 'Jump To Recipe' button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information.
I think that this may just be the best recipe fail I have ever had!!
Now that the tree is up and the Holiday music is pumping I have been craving a nice homemade peppermint mocha creamer to add to my morning coffee.
I may have gotten a little bit excited about the amazing local cream I managed to get my hands on, and added 100% heavy cream, instead of the mix of cream and milk I usually add to my homemade creamers....
And it just got way too thick to pour.
Like so thick it clings to the spoon and just has to be licked off.
It is AMAZING.
So creamy and chocolatey pepperminty, which is just the best combination at this time of year.
And best of all?
You only need 4 simple ingredients!
So go on ahead and grab some:
- heavy cream
- pure maple syrup
- unsweetened cocoa powder
- pure peppermint extract (or food grade peppermint essential oil if you are into oils and have some on hand)
How To Make Homemade Peppermint Chocolate Sauce
This homemade peppermint chocolate sauce, or creamer, tastes like those awesome peppermint joe's that Trader Joe's have during the Holidays, and I have no willpower against, but without all the sugar.
In fact, the entire jar has 3 tbsp of maple syrup (or honey if that's what you have) and that's it in terms of sweeteners.
Not bad huh?!?
Especially for something that tastes so indulgent.
Simply add the cream to a small saucepan until it begins to steam, whisk in the cacao and maple syrup, remove from the heat and add the peppermint and you are good to go.
The peppermint creamer will thicken as it cools, turning it into a thick dollopy mixture.
If you would like it to be thinner, for pouring, simply reheat on the stovetop or in the microwave and you will be all set.
Storing and Freezing Your Homemade Creamer
Once your peppermint chocolate sauce is ready, allow it to cool completely before transferring it to a glass mason jar with a lid.
Keep stored in the fridge for up to a week.
This can also be frozen for 1-2 months, but be sure to leave some space in your container for the cream to expand on freezing.
Once thawed, the texture might be a little different, but it will taste just as good.
Homemade chocolate sauce can be frozen for 1-2 months.
How To Use and Serve Peppermint Chocolate Sauce
There are so many ways to use up this little jar of deliciousness!
- Sandwich this Chocolate Peppermint Sauce in between two cookies
- Spoon over ice cream
- Add it on top of a sponge cake
- Eat it straight from the jar
- Add it to some warm frothy milk for a yummy hot chocolate
- Add it to some cold milk for an iced chocolate
- Add a dollop to your morning coffee in place of coffee creamer
It imagine it would also be great in one of those little thumbprint cookies, which I plan on trying this week with the kids!
What will you do with your Homemade Chocolate Peppermint Sauce? I want to hear how you get creative.
Need More Chocolatey Goodness In Your Life?
I don't care what the weather is doing at this time of the year, I am ALL in for chocolate everything!
After you have made a nice batch of homemade peppermint chocolate sauce you should check out some of these delicious homemade chocolate recipes:
- Easy Homemade Chocolate
- Thick and Creamy Pumpkin Hot Chocolate
- Dark Chocolate and Blackberry Cheesecake Fat Bombs
- Peanut Butter and Dark Chocolate Cheesecake Fat Bombs
- Creamy White Chocolate Pistachio Truffles
- Chocolate Covered Strawberries from It's Not Complicated Recipes
- Coconut and Peanut Butter Granola
Creamy Chocolate Peppermint Sauce
- 1 cup heavy cream
- 3 tbsp pure maple syrup
- 3 tbsp unsweetened cocoa powder
- ½ tsp pure peppermint extract
- Pour cream into a small saucepan and heat over medium-high heat until it begins to steam.
- Reduce the heat to medium-low. Add in the maple syrup and cocoa powder and whisk until both have dissolved and there are no lumps.
- Remove the saucepan from the heat and add the peppermint extract. Give the whole thing a good stir. Add additional peppermint extract or maple syrup as desired.
- Keep stored in a sealed glass jar in the fridge for up to 2 weeks.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3