2teaspoonPopping Candy(I use Experichef which keeps for ages)
Break the candy cane into pieces and put into a freezer bag, then bash with a rolling pin until it is broken into small chunks
Take ⅓ of the candy pieces out and set aside. Keep on hitting the remaining candy until fairly fine (or grind using a pestle & mortar)
Put the ground candy cane, chocolate, cornflour and milk into a saucepan and heat gently, stirring frequently, until the candy cane and chocolate have melted. Turn up the heat slightly and continue to stir until piping hot and the mixture has thickened slightly.
Pour into mugs then top with the whipped cream, reserved candy cane pieces and the popping candy
This recipe was inspired by the specials board at the Chocolate Theatre Cafe, Windsor. Update (September 2016) - this cafe has recently closed due to the owner wishing to retire. I miss my chocolate fix when shopping in Windsor now.