80 g white chocolate, chopped 1.5 oz
8 g peppermint extract 1 3/4 teaspoons
2 g kosher salt ½ teaspoon
2 drops green food coloring
120 g sweetened condensed milk 1/3 cup
50 g granulated sugar 1/4 cup
75 g heavy cream 1/3 cup
1. Combine the chocolate, peppermint extract, food color, and salt in medium bowl.
2. Combine the sweetened condensed milk, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let sit for 1 full minute.
3. With stick blender, or very vigorous whisking emulsify the mixture until it is glossy and silky-smooth. This will take 2 to 4 minutes, depending on your speed and strength. You can use this sauce at this point or store it in an airtight container in the fridge for up to 2 weeks; do not freeze.