Irresistible Chocolate Peppermint Mousse Recipe

I’ve decided that this New Year’s Eve calls for a special treat to reward myself after a challenging year. While I know that wild rice with pomegranate seeds, chicken skewers, and roasted vegetables would make a delightful dinner, I’m craving something sweet to cap off the celebration. I can’t think of anything else besides chocolate mousse.

Chocolate peppermint mousse or Christmas mousse

With a stash of peppermint extract and candies left over from Christmas, I’ll make Chocolate Peppermint Mousse. The combination of the velvety chocolate and the cool sensation of peppermint creates a perfect contrast to the effervescence of champagne and the dazzling display of fireworks. If you don’t like dark chocolate, you can replace it with white chocolate.

As the year comes to a close, I hope that this Chocolate Peppermint Mousse symbolizes the sweetness, hope, and joy of the next year. Cheers to a sweet ending and a fresh start! Here’s how to make the Chocolate Peppermint Mousse:

Chocolate Peppermint Mousse

A decadent symphony of rich chocolate and cool peppermint
Total Time 30 minutes
Course Dessert
Cuisine French
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup dark chocolate finely chopped
  • 2 tbsp unsalted butter
  • 3 large eggs separated
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 1 tsp peppermint extract
  • Crushed candy canes or peppermint candies for garnish optional

Instructions
 

  • In a heatproof bowl, melt the dark chocolate and butter together using a double boiler or in short bursts in the microwave. Stir until smooth, then set aside to cool slightly.
  • In a separate bowl, whip the egg whites until soft peaks form. Gradually add in half of the granulated sugar and continue whipping until stiff peaks form.
  • In another bowl, whip the heavy cream until soft peaks form. Add the remaining sugar and peppermint extract, and continue whipping until stiff peaks form.
  • Gently fold the melted chocolate mixture into the whipped cream until well combined.
  • Carefully fold in the whipped egg whites to the chocolate and cream mixture until the mousse is smooth and well incorporated.
  • Spoon the mousse into individual serving glasses or bowls.
  • Refrigerate for at least 2-3 hours, or until the mousse is set.
  • Before serving, garnish with crushed candy canes or peppermint candies if desired.
Keyword dessert, french, gluten free, homemade
Johanna Cleveland
About the author
Kate

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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