1 cup chilled heavy whipping cream, divided
1 teaspoon plus 2 tablespoons sugar
2 cups whole milk
4 ounces bittersweet (preferably 60% cocoa) chocolate, coarsely chopped
1/4 teaspoon peppermint extract
Beat 1/2 cup of cream and 1 teaspoon sugar in bowl until soft peaks form.
Cover & chill the mixture.
Whisk 1/2 cup cream, 2 tablespoons sugar, and milk in medium saucepan over medium-high heat; bring to boil.
Remove from heat. Add chocolate and whisk until smooth.
Whisk in extract.
Divide chocolate among mugs.
Top with cream and garnish with candy canes (optional).