Instructions

1. Place a medium mixing bowl in freezer to chill. Pour cream and sugar into bowl. Using an electric mixture, beat until cream begins to form soft peaks. Mix in peppermint extract and combine well.
2. Place a piece of parchment paper (folded in half) on a baking sheet. Spread cream out onto parchment paper and press into a rectangle about 1 inch thick. Cover with aluminum foil and place in freezer until ready to use.
3. Remove from freezer. With a holiday shaped cookie cutter (star, gingerbread man, tree, etc.) press into Peppermint Cream and remove. Return to freezer until ready to use. Top each cup of cocoa with a Peppermint Cream.