Light and fluffy, this peppermint chocolate mousse is a delicious and satisfying dessert! Top it with crushed candy canes for the perfect holiday treat.
Can you believe it's almost Christmas?
I've been soaking up every last minute of December, trying to make the most of this festive season before it's gone. And what better way to do that than by baking?
If you're looking for a fun and unique Christmas dessert to try this year, look no further than 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 (also known as 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. This mixture is known as pâte à bombe!
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 is cool to the touch, 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.
Tips for Making This Mousse
Here are a few tips to get perfect mousse every time:
- Use a food thermometer when preparing the mousse. To make this mousse, you have to cook sugar and water to 240°F (known as the soft-ball stage), and I highly recommend using a digital food thermometer to get an accurate temperature. Once the mixture hits 240°F, you stream it into the whipped egg mixture to create the pâte à bombe.
- Make sure not to over-whip the whipped cream. The finishing touch for this recipe is homemade whipped cream, and it’s easy to over-whip. Make sure to beat together the ingredients just until medium peaks form.
Common Questions About This 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.
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.
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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Light and fluffy, this chocolate mousse is a delicious and satisfying dessert! Topped with crushed candy canes, it makes the perfect holiday treat.
Peppermint Chocolate Mousse:
- 2 tablespoons water (22 g)
- ⅓ cup granulated sugar (66 g)
- 1 whole egg (50 g)
- 1 egg yolk (20 g)
- ½ package powdered gelatin
- 1 ¾ cup heavy cream (420 g)
- 1 cup dark chocolate chips, melted (170 g)
- 1 cup heavy cream (240 g)
- ¼ cup powdered sugar (30 g)
- ½ teaspoon vanilla extract (2 g)
- Crushed candy canes, for sprinkling on top
- Prepare the mousse: 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 a bowl with a hand mixer), beat 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 beating 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.
- 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 heavy cream and mix until well combined. Refrigerate the mousse for at least 30 minutes so that it sets up.
- To finish: In a stand mixer fitted with a whisk attachment (or a bowl with a hand mixer), beat together the heavy cream, powdered sugar, and vanilla extract until medium peaks form. Using a clear glass or a small bowl, layer the chocolate mousse and whipped cream, then top with crushed candy canes.
- Serve immediately, and store leftover components in the fridge for up to three days.
- 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