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