Chocolate Peppermint Mousse

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Rich, velvety, and refreshingly cool, Chocolate Peppermint Mousse is the holiday dessert that turns any winter gathering into a decadent experience. This luscious treat combines silky dark chocolate with the crisp brightness of peppermint, creating a balance of deep flavor and seasonal cheer. It’s light enough to enjoy after a hearty meal but indulgent enough to satisfy your sweet tooth.

Whether you’re preparing for a festive dinner party or simply want to treat yourself to something special, this mousse is a standout. Topped with a swirl of whipped cream, crushed peppermint candies, and a sprig of fresh mint, each serving is a picture-perfect delight that tastes as amazing as it looks. It’s a no-bake dessert that feels luxurious without requiring hours in the kitchen.

Why You’ll Love This Chocolate Peppermint Mousse

• It’s an elegant no-bake dessert that comes together in under 30 minutes.
• The balance of rich chocolate and cooling peppermint is festive and flavorful.
• Perfect for the holiday season but also great for any chocolate lover year-round.
• Customizable with different toppings like chocolate shavings, crushed cookies, or berries.
• Ideal for make-ahead entertaining since it chills beautifully in the fridge.

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Preparation Phase & Tools to Use

To achieve that perfect, airy texture and professional finish, a few tools are essential:

• Mixing Bowls: One for melting chocolate and another for whipping cream. Stainless steel bowls are ideal for keeping ingredients at optimal temperatures.
• Electric Hand Mixer or Stand Mixer: To whip the heavy cream into soft peaks quickly and evenly. Doing it by hand is possible, but takes longer and may affect texture.
• Rubber Spatula: For gently folding the whipped cream into the chocolate mixture without deflating it.
• Heatproof Bowl + Saucepan (Double Boiler Setup): Crucial for melting chocolate slowly and smoothly without burning.
• Serving Glasses or Ramekins: Choose elegant dessert glasses or simple ramekins for presentation.

Each of these tools plays a role in achieving that creamy, airy consistency and a beautiful presentation that makes this dessert irresistible.

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Preparation Tips

When melting chocolate, patience is key—always use low heat to avoid seizing or scorching. Ensure your whipped cream is cold before whipping to get maximum volume. Gently fold the whipped cream into the chocolate mixture in batches, not all at once, to keep the mousse light and airy. Also, refrigerate the mousse for at least two hours before serving so it sets properly and develops its full flavor. Top with crushed peppermint just before serving to keep it crisp and vibrant.

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Ingredients for this Chocolate Peppermint Mousse

• 6 oz (170g) bittersweet or semi-sweet chocolate, finely chopped
• 2 tbsp unsalted butter
• 1/4 tsp salt
• 1/2 tsp peppermint extract (adjust to taste)
• 2 large egg yolks
• 2 tbsp granulated sugar
• 1 1/4 cups heavy whipping cream (divided: 1 cup for mousse, 1/4 cup for topping)
• 1/4 cup powdered sugar (for whipped cream topping)
• Crushed peppermint candies (for garnish)
• Whipped cream (for topping)
• Fresh mint leaves (optional, for garnish)

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Step 1: Melt the Chocolate

In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chopped chocolate with the butter and salt. Stir gently until smooth, then remove from heat. Let the mixture cool slightly.

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Step 2: Add Peppermint & Yolks

Once the chocolate has cooled to lukewarm, stir in the peppermint extract. In a separate small bowl, whisk the egg yolks and sugar until pale and slightly thickened. Gradually stir the egg mixture into the chocolate until well combined. Let cool to room temperature.

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Step 3: Whip the Cream

In a chilled mixing bowl, beat 1 cup of the heavy whipping cream until soft peaks form. Be careful not to overwhip. The texture should be light and creamy.

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Step 4: Fold the Mixtures Together

Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in three batches. Use light, circular motions to keep the mousse airy and fluffy.

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Step 5: Chill the Mousse

Spoon the mousse into serving glasses or ramekins. Smooth the tops with the back of a spoon if desired. Refrigerate for at least 2 hours, or until set.

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Step 6: Make the Whipped Cream Topping

Beat the remaining 1/4 cup of cream with 1/4 cup powdered sugar until soft peaks form. Add a small dollop on top of each mousse serving.

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Step 7: Garnish and Serve

Sprinkle crushed peppermint candies over the whipped cream and add a sprig of fresh mint for a festive touch. Serve chilled and enjoy!

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Notes

For best results, use high-quality chocolate with at least 60% cocoa content—this gives the mousse its rich flavor. Always allow the chocolate to cool slightly before mixing in the egg yolks to avoid scrambling. If you’re concerned about using raw eggs, you can use pasteurized egg yolks or an eggless mousse alternative. Chill your mixing bowl and whisk before whipping cream to help it whip faster and hold its shape better.

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Watch Out for These Mistakes While Cooking

• Overheating the Chocolate: Chocolate can seize or become grainy if melted over high heat or with water contact. Always use a double boiler and low heat.
• Adding Egg Yolks to Hot Chocolate: Doing this too soon can cook the yolks and ruin the texture. Let the chocolate cool slightly first.
• Overwhipping Cream: This will lead to a grainy or buttery texture. Stop at soft peaks.
• Overmixing When Folding: Stirring too vigorously when combining chocolate and whipped cream will deflate the mousse, making it dense.
• Adding Peppermint Too Heavily: A little goes a long way. Overuse can make the dessert taste medicinal.

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Storage Instructions

Chocolate Peppermint Mousse should be stored covered in the refrigerator and will stay fresh for up to 3 days. If making ahead, wait to add the whipped cream and crushed peppermint toppings until just before serving to keep the texture fresh and the candy crisp. Do not freeze, as the texture of the mousse will be compromised once thawed.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 370
• Fat: 28g
• Saturated Fat: 17g
• Carbohydrates: 27g
• Sugar: 23g
• Protein: 4g
• Fiber: 2g
• Sodium: 40mg

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Frequently Asked Questions

Can I make this mousse in advance?

Yes! In fact, it’s better when made ahead of time. Prepare it up to 2 days in advance and refrigerate until ready to serve.

Can I substitute milk chocolate for dark chocolate?

Yes, but keep in mind that milk chocolate is sweeter and less intense. Reduce added sugar slightly to balance the flavor.

What can I use instead of peppermint extract?

You can use a few drops of peppermint oil or omit it entirely if you prefer plain chocolate mousse.

Is it safe to use raw egg yolks?

Use pasteurized eggs to reduce the risk, or look for egg-free mousse recipes if concerned.

Can I use coconut cream instead of heavy cream?

Yes, full-fat coconut cream can be a dairy-free alternative, though it will slightly alter the flavor.

How long does it take to set?

At least 2 hours in the fridge, but overnight is ideal for best texture.

Can I double the recipe?

Absolutely. Just be sure to use a large enough mixing bowl and work in batches when folding the whipped cream.

How do I make it more festive?

Use holiday-themed glasses, add chocolate curls, or top with a drizzle of chocolate syrup for extra flair.

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Conclusion

Chocolate Peppermint Mousse is a festive, elegant dessert that combines the richness of chocolate with the refreshing taste of peppermint. It’s easy enough for beginners, yet impressive enough to serve at a holiday dinner party. With just a few simple steps and tools, you can create a treat that’s both indulgent and unforgettable. Perfect for make-ahead entertaining or a cozy winter night in, this mousse is bound to become a seasonal favorite.

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