Chocolate Peppermint Mousse

This no-bake dessert uses melted chocolate folded into whipped cream for a mousse that is light on the spoon but rich in chocolate flavor. Peppermint extract gives a clear holiday note, and the topping adds cool creaminess and crunchy mint candy.

By Julienne

Cook time: 5 minutes

Servings: 8

Ingredients

• 120 ml heavy cream cold, divided
• 255 g semi-sweet chocolate chips melted
• 25 g granulated sugar
• 5 ml vanilla extract
• 2.5 ml peppermint extract
• 0.5 g fine salt
• 600 ml heavy cream cold, divided
• 30 g candy canes crushed
• 20 g dark chocolate shavings for garnish

Instructions

1. Place 120 ml of the heavy cream in a small saucepan over low heat. Warm just until steaming around the edges, then remove from the heat and add the semi-sweet chocolate chips. Let stand 1 minute, then whisk until smooth. Whisk in the peppermint extract, vanilla extract, sugar, and salt. Transfer to a bowl and cool 5 minutes until warm, not hot. Chocolate mixture is smooth, glossy, and only slightly warm; no unmelted bits remain.
2. In a large bowl, whip the remaining 600 ml heavy cream to medium peaks with an electric mixer or whisk. The cream should hold soft ridges but still look supple. Whipped cream forms medium peaks that lean over slightly when the beaters are lifted.
3. Fold one third of the whipped cream into the chocolate mixture to loosen it, then gently fold in the remaining whipped cream in two additions until no white streaks remain. Spoon into 8 glasses or ramekins, dividing the mousse evenly. Mousse is evenly combined, airy, and thick enough to mound softly in the serving glasses.
4. Top each portion with crushed candy canes and, if using, dark chocolate shavings. Chill 5 minutes while you clear the counter, or serve immediately if you prefer a softer texture. Candy cane pieces are visible on top and the mousse has slightly set at the edges.