To make Hot Chocolate: In a large sauce pan, whisk together cacao powder and hot water. Place pan on stove over medium heat. Continue to whisk frequently as mixture comes to a simmer. Right before the mixture begins to bubble it is vulnerable to scorching and should be whisked almost constantly.

Simmer the mixture for 30 seconds and then whisk in cream, milk, salt, and sugar. Leave the pan on medium-heat and continue to whisk occasionally until the drink reaches the temperature you desire. Remove from heat and serve with Fairy Cream.

To make Fairy Cream: Place peppermints in a Ziplock Bag. Use a strong one intended for the freezer or use two to make sure the bag is thick enough. Place the bag of candies on a cutting board and gently whack the mints until they crumble into pieces the size of a pie and smaller. If you are in a hurry the mints must be ground to a powder to dissolve quickly in the cream. Otherwise, leave the larger chunks.

Stir the crushed mints into the cream and refrigerate overnight or until the candy has dissolved.

Whip the cream and powdered sugar on the highest setting of a kitchen aid or electric hand mixer until soft peaks form, 2-3 minutes.

Spoon dollops of cream unto the hot chocolate and garnish with additional peppermint if desired.