Truffle Hot Chocolate

Directions

• In a large saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolate, brown sugar, espresso powder, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with desired flavor of whipped cream.
• To prepare dulce de leche whipped cream: In a heavy skillet, melt sugar until golden. Gradually stir in cream; cook and stir until sugar is dissolved. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form.
• Chocolate whipped cream: In a small bowl, beat cream until it begins to thicken. Add chocolate syrup; beat until stiff peaks form.
• Peppermint whipped cream: In a small bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form. Garnish with candies.
• Coffee whipped cream: In a small bowl, beat cream and espresso powder until it begins to thicken. Add sugar; beat until stiff peaks form. Garnish with coffee beans if desired.
• Irish whipped cream: In a small bowl, beat cream and liqueur until stiff peaks form.
• To prepare in a slow cooker: Stir together first six ingredients in a slow cooker. Cook, covered, on low 2 hours, stirring occasionally, until mixture is hot and chocolate is melted.