Hot Chocolate with Peppermint Whipped Cream

4 mint-flavored hard candies
½ pt. heavy cream
2 tbsp. confectioners' sugar
½ tsp. pure peppermint extract
3 ½ cups milk
1 cup half-and-half
8 oz. dark chocolate bar
1 tsp. vanilla extract

Unwrap mints and place in a small zipper-closure food storage bag; close bag. With a rolling pin, crush mints; set aside. In a medium bowl, beat cream until soft peaks form; add sugar and peppermint extract. Continue beating until stiff peaks form; cover and refrigerate. In a medium saucepan over medium heat, bring milk and half-and-half just to a boil. Add chocolate; continue cooking, stirring with a whisk until chocolate melts and is smooth. Stir in vanilla. Divide hot chocolate among 6 mugs. Top with a dollop of whipped cream; sprinkle with crushed candy.