Chocolate Peppermint Mousse Recipe
This Chocolate Peppermint Mousse is a festive and indulgent dessert that combines rich semi-sweet chocolate with refreshing peppermint extract. Light and airy, it’s made by carefully folding whipped egg whites and heavy cream into a smooth chocolate and egg yolk base. Perfect for holiday celebrations or any special occasion, this mousse is chilled to set and can be garnished with whipped cream, crushed peppermint candies, chocolate shavings, and fresh mint leaves for an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Desserts
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Mousse:
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon peppermint extract
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
For Garnish (Optional):
- Whipped cream
- Crushed peppermint candies or candy canes
- Chocolate shavings
- Fresh mint leaves
Instructions
- Melt the Chocolate and Butter: In a heatproof bowl, combine the chopped semi-sweet chocolate and unsalted butter. Melt the mixture gently over a double boiler or in the microwave using 30-second intervals, stirring frequently until smooth. Allow it to cool slightly before the next step.
- Add Peppermint Extract: Stir 1 teaspoon of peppermint extract into the slightly cooled chocolate and butter mixture to infuse the refreshing flavor.
- Beat Egg Whites: In a clean bowl, use an electric mixer to beat the 3 egg whites until soft peaks form. Gradually add 1/4 cup granulated sugar while continuing to beat until stiff peaks develop, ensuring a glossy and stable meringue.
- Whip Heavy Cream: In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Be careful not to overwhip to avoid turning it into butter.
- Mix Egg Yolks and Chocolate: In another bowl, whisk the 3 egg yolks until pale and slightly thickened. Gradually add and mix in the cooled chocolate mixture until fully combined and smooth.
- Fold in Egg Whites: Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites until the mixture is uniform and no streaks remain, preserving as much air as possible for a light texture.
- Fold in Whipped Cream: Finally, gently fold the whipped heavy cream into the chocolate and egg mixture until fully incorporated, resulting in a smooth, airy mousse.
- Transfer to Serving Dishes and Chill: Spoon the mousse into individual serving glasses or a large bowl. Cover and refrigerate for at least 2 hours or until fully set and chilled.
- Garnish and Serve: Before serving, optionally top with whipped cream, crushed peppermint candies or candy canes, chocolate shavings, and fresh mint leaves for a festive finish.
Notes
- Use dark chocolate with at least 70% cocoa for a richer flavor and less sugar content.
- Substitute coconut cream instead of heavy cream for a dairy-free version.
- Consider using pasteurized eggs or egg substitutes if concerned about consuming raw eggs.
- Do not overwhip the heavy cream to prevent it from turning into butter.
- Allow the melted chocolate to cool before mixing with egg yolks to avoid cooking the eggs.
- Fold mixtures gently to retain the mousse’s airy texture and lightness.
- Store the mousse in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Keywords: Chocolate Peppermint Mousse, holiday dessert, chocolate mousse, peppermint dessert, festive mousse, no-bake mousse, semi-sweet chocolate mousse
