¼teaspoonpeppermint extractmore or less depending on strength
Instructions
Mix together the cocoa powder, sugar, cornstarch, and salt in a saucepan.
Add in a few tablespoons of the milk to the dry ingredients until it forms a smooth paste.
Put the saucepan over heat and slowly add in the rest of the milk, stirring constantly.
Allow the mixture to heat until it is almost boiling.
Turn off the heat and add the chocolate. Allow it to sit for a minute or two, then stir until the chocolate is fully melted and stir well.
Stir in the vanilla and the peppermint.
Notes
Use the peppermint extract if you aren't using the Tollhouse peppermint baking truffles. If you are using the truffles, you can skip the extract. Serve hot with your favorite toppings