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Light and fluffy, this chocolate mousse is a delicious and satisfying dessert! Topped with crushed candy canes, it makes the perfect holiday treat.
Can you believe Christmas is in less than one week? I can hardly believe it!
I’ve been scrambling to do some last-minute shopping, but I think I pretty much have everything ready. This year, my parents are coming to visit me in New York City, and I’m excited to experience my first NYC Christmas. Fingers crossed we even get some snow!
Personally, one of my favorite parts of Christmas is all the delicious food (and especially the dessert). If you’re looking for a fun and unique Christmas dessert, I highly recommend trying this peppermint chocolate mousse.
Topped with crushed candy canes, this light and fluffy chocolate mousse has all my favorite holiday flavors in one dish. Plus, your friends and family will be so impressed by it—just don’t tell them how easy it was to make!
How to Make Peppermint Chocolate Mousse
To make this peppermint chocolate mousse, here is all you need to do:
1. Cook the sugar mixture to 240°F. In a medium saucepan, combine the water and granulated sugar, stirring to evenly distribute the mixture. Cook the mixture over medium-low heat until it reaches 240°F—aka the soft-ball stage.
2. Prepare the pâte à bombe. While the sugar mixture is cooking, whisk the egg and egg yolk until fluffy and lighter in color. Then, once the sugar mixture hits 240°F, slowly stream it into the egg mixture. Continue to whisk the mixture until it is cool to the touch.
3. Bloom the gelatin. If using powdered gelatin, dissolve the gelatin in a small amount of water. Once it forms a congealed mass, microwave the mixture for 10-15 seconds, or until fully dissolved. If you are using a gelatin sheet, bloom it in a glass of ice water for 5 minutes, then microwave the gelatin until fully dissolved.
4. Prepare the whipped cream. In a separate bowl, whip the heavy cream until soft-medium peaks form, then set aside.
5. Finish the mousse by combining everything together. When the pâte à bombe has cooled off, add in the melted gelatin and mix until combined. Then, gently fold in the melted chocolate, followed by the whipped cream. Refrigerate the mousse to let it set up, then serve topped with crushed candy canes.
Helpful Tools to Make Peppermint Chocolate Mousse
To easily make this peppermint chocolate mousse, I would recommend the following products:
- Digital food thermometer — When making this recipe, it’s very important that the sugar mixture is cooked exactly to 240°F. A food thermometer like this ensures accuracy and makes your life that much easier.
- Whiskey glasses — In my opinion, a fancy mousse like this always tastes better in a beautiful glass. These glasses are pretty affordable and can be used for a variety of occasions.
Peppermint Chocolate Mousse FAQ
How long can you keep this peppermint chocolate mousse? Stored in an airtight container, you can refrigerate this mousse for up to 4-5 days. However, it is best enjoyed within the first two days of making.
Does it matter what kind of chocolate you use for this mousse? For this mousse, I would recommend using either semisweet or dark chocolate. In my opinion, milk chocolate will be a bit too sweet for the mousse.
Are there any other uses for this mousse? Yes! You can actually use mousse as a cake filling as well. When filling a cake with mousse, simply refrigerate the cake for 15-30 minutes after spreading the mousse so that it sets up well.
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Peppermint Chocolate Mousse
- Prep Time: 50 minutes
- Cook Time: 5 minutes
- Total Time: 55 minutes
- Yield: 6 small bowls 1x
Description
Light and fluffy, this chocolate mousse is a delicious and satisfying dessert! Topped with crushed candy canes, it makes the perfect holiday treat.
Ingredients
- 2 tablespoons water (22 g)
- 1/3 cup granulated sugar (66 g)
- 1 whole egg (50 g)
- 1 egg yolk (20 g)
- 1 package powdered gelatin
- 1 3/4 cup heavy cream (375 g)
- 1 cup semisweet chocolate chips, melted (170 g)
- Crushed candy canes, for sprinkling on top
Instructions
- In a medium saucepan, combine the water and granulated sugar, mixing so that all the sugar is coated in water. Cook the mixture over medium-low heat until it reaches 240°F (known as the soft-ball stage).
- While the sugar is cooking, prepare a pâte à bombe: In a stand mixer fitted with a whisk attachment (or by using a handheld mixer), whisk the egg and egg yolk until fluffy and lighter in color. Once the sugar reaches 240°F, slowly stream it into the egg mixture. Continue whisking the mixture until it is cool to the touch.
- Bloom the gelatin: If using powdered gelatin, dissolve the gelatin in a small amount of water. Once it forms a congealed mass, microwave the mixture for 10-15 seconds, or until fully dissolved.
- Prepare the whipped cream: In a separate bowl, whip the heavy cream until soft-medium peaks form. Set aside.
- Finish the mousse! Once the pâte à bombe is cool to the touch, stream in the melted gelatin and mix until combined. Then, gently fold in the melted chocolate until homogenous. Finally, fold in the whipped cream and mix until well combined.
- Refrigerate the mousse for at least 30 minutes so that it sets up. Spoon the finished mousse into your desired bowl, then top with crushed candy canes and any other toppings you prefer.
Notes
- If using gelatin sheets instead of powdered gelatin, you can follow this process instead: bloom the gelatin sheets in a glass of ice water for at least 5 minutes, then melt the bloomed gelatin in the microwave for 10-15 seconds. Continue with the rest of the recipe as written.
Keywords: peppermint chocolate mousse, chocolate mousse, peppermint
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