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Two glasses of chocolate mousse topped with whipped cream and candy canes

Peppermint Chocolate Mousse

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5 from 1 review

  • Author: Leslie Jeon
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


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 (22g) water 
  • 1/3 cup (66g) granulated sugar 
  • 1 whole egg (50g)
  • 1 egg yolk (20g)
  • 1/2 package powdered gelatin
  • 1 3/4 cup (420g) heavy cream 
  • 1 cup (170g) dark chocolate chips, melted 

To finish: 

  • 1 cup (240g) heavy cream 
  • 1/4 cup (30g) powdered sugar 
  • 1/2 teaspoon (2g) vanilla extract 
  • Crushed candy canes, for sprinkling on top


  1. 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).
    1. 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.
    2. 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.
    3. In a separate bowl, whip the heavy cream until soft-medium peaks form. Set aside.
    4. 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.
  2. 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.
  3. 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.
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Sauté
  • Cuisine: French