Decadent Chocolate Peppermint Mousse

This indulgent Chocolate Peppermint Mousse has been a holiday favorite in my home for years. It is a perfect combination of rich chocolate with a refreshing minty twist, making it an irresistible treat for festive celebrations or cozy nights in. Every bite feels luxurious, and it requires only a few simple ingredients to whip up.

I first discovered this recipe during a holiday baking frenzy, and it quickly became my go-to dessert. Now, it’s the highlight of every holiday meal for our family.

Ingredients

• Semi-Sweet Chocolate: 8 oz, chopped. This forms the base flavor of the mousse; using a high-quality chocolate makes all the difference in creating a rich and satisfying dessert.
• Unsalted Butter: 2 tablespoons. Adds creaminess and a velvety texture to the mousse. You can try coconut oil for a dairy-free alternative.
• Eggs: 3 large, separated. Provides structure and aeration. Use pasteurized eggs for safety if you prefer.
• Granulated Sugar: 1/4 cup. Balances the rich chocolate flavor, though you can adjust for less sweetness.
• Vanilla Extract: 1 teaspoon. Enhances the flavor profile and adds depth to the mousse.
• Peppermint Extract: 1/4 teaspoon. Brings a festive minty touch that can be adjusted to your liking.
• Heavy Whipping Cream: 1 cup. Creates the fluffy texture essential to mousse. For a lighter version, you can experiment with dairy-free whipping alternatives.

• Whipped Cream: Adds a fresh element and balances the richness of the mousse.
• Crushed Peppermint Candies or Candy Canes: A festive garnish that delivers a crunchy texture and extra peppermint flavor. Chocolate sprinkles work beautifully as well.
• Chocolate Shavings: A delicate garnish that elevates the presentation while deepening the chocolate taste.

How To Make Chocolate Peppermint Mousse

Melt Chocolate and Butter:

Place the chopped semi-sweet chocolate and butter into a heatproof bowl before gently melting over a double boiler or microwave. Stir until smooth and let the mixture cool for 10 minutes to avoid curdling when combined with eggs later.

Whisk Egg Yolks:

In a separate bowl, vigorously beat the egg yolks and granulated sugar until the mixture becomes pale and creamy, which should take about 3 to 4 minutes. This creates a luxurious base for your mousse.

Combine with Chocolate:

Slowly stream the cooled chocolate mixture into the yolks, mixing thoroughly as you go. Add the vanilla and peppermint extracts to round out the flavors. Stir until smooth and glossy.

Beat Egg Whites:

In a fresh, clean bowl, beat egg whites until they form soft peaks. Carefully fold the whites into the chocolate-yolk mixture in three additions, preserving as much air as possible to achieve a light texture.

Whip Heavy Cream:

In another bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the main mixture, ensuring everything is well incorporated without deflating.

Spoon into Cups:

Divide the mousse evenly among individual serving dishes, filling each about three-quarters full to allow room for toppings.

Chill:

Cover each serving and refrigerate for at least two hours. This sets the mousse and allows the flavors to deepen.

Top with Whipped Cream:

Before serving, add a dollop of whipped cream to each cup for added indulgence.

Garnish:

Sprinkle crushed peppermint candies or chocolate shavings for a visually stunning and festive finish.

Enjoy:

Serve chilled for the best experience, letting the rich, minty flavors shine through every spoonful.

One of my favorite parts is selecting the type of chocolate to use because small upgrades in quality truly enhance the final result. The peppermint candies are a festive touch that gets my kids involved in the kitchen since they love crushing them for the garnish.

Storage Tips

Keep mousse cups covered in the refrigerator for up to three days. If you have extra whipped cream or toppings, store them separately to add just before serving for maximum freshness.

Ingredient Substitutions

If you are avoiding dairy, use coconut cream in place of heavy whipping cream and swap unsalted butter for coconut oil. Dark baking chocolate is a fantastic substitute for semi-sweet chocolate and brings an even richer flavor.

Serving Suggestions

Serve this mousse with homemade shortbread cookies or a light biscotti for added texture. If you’re looking for a warm pairing, try serving it alongside a cup of peppermint hot cocoa to keep the festive theme alive.

Historical Context

Chocolate mousse has French origins dating back to the 18th century when it was known as a luxurious treat for special occasions. Adding peppermint to this classic dessert adds a modern holiday twist, making it perfect for Christmas or New Year’s celebrations.

Recipe FAQs

→ How can I make this mousse dairy-free?

Use coconut oil instead of butter and a plant-based heavy cream alternative to achieve a dairy-free version of this mousse.

→ Can I reduce the sugar in this recipe?

Yes, you can reduce the granulated sugar to suit your taste preferences. However, keep in mind that the sugar helps balance the bitterness of the chocolate.

→ What type of chocolate works best for this mousse?

High-quality semi-sweet chocolate is ideal for this mousse, as it provides a rich and smooth chocolate flavor.

→ How long should I chill the mousse before serving?

Refrigerate the mousse for at least two hours to allow it to set and achieve the perfect texture.

→ What are some alternative garnishes for this mousse?

You can garnish the mousse with crushed peppermint candies, chocolate shavings, or even fresh berries for a fruity twist.