Melt crushed candy canes, or steep cut leaves into hot water
Set aside
(Alternatively, you could opt for 1/2 teaspoon peppermint extract)
Bring a saucepan of water to a low rolling bowl double broiler
Fit a metal bowl over the sauce pan.
Add yolks, salt, sugar, and peppermint
Whisk over heat until the eggs begin to thicken and has doubled in volume
Turn heat off and stir in chopped chocolate
(I used 2.5 ounces Callebaut #821 Milk Chocolate & 3.5 ounces Guittard French Vanilla Semi-Sweet Dark Chocolate)
Remove from heat and continue stirring occasionally until mixture has cooled to room temperature
In a separate bowl whip ½ cup heavy cream, plus 2 teaspoons sugar to stiff peaks
Set aside
In a separate bowl whip 2 egg whites plus 1 tablespoon sugar to firm peaks
Set aside
When chocolate mixture has cooled entirely fold egg whites into chocolate mixture
Then fold in whipping cream, just until combined
Pour into individual serving dishes (6 small or 4 large)
Allow to set for a minimum of 2 hours in the fridge and up to 24 hours
When ready to serve, top with dollop of whipped cream and a spoonful of chocolate shavings, crushed peppermint candy, or both