A delicate white chocolate mousse with a peppermint twist, served in mini cups and topped with festive garnishes.
[cooked-sharing]
Yields8 ServingsPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
For the mousse
6 oz white chocolate, finely chopped
2 tbsp unsalted butter
1 tsp peppermint extract (or adjust to taste)
3 large eggs, separated
¼ cup granulated sugar
1 ½ cups heavy cream, chilled
For garnish
Whipped cream (freshly whipped or store-bought)
Crushed peppermint candies or candy canes
White chocolate curls/shavings (optional)
Fresh mint leaves (optional)
Melt the chocolate
1
-
In a heatproof bowl set over a pan of simmering water, gently melt white chocolate and butter together until smooth.
-
Stir in peppermint extract. Remove from heat and let cool slightly.
Prepare egg yolks
2
-
In a small bowl, lightly whisk egg yolks.
-
Gradually whisk in cooled white chocolate mixture until fully combined.
Whip egg whites
3
-
In a separate bowl, whip chilled heavy cream until soft peaks form.
Fold everything together
4
-
Gently fold egg whites into the white chocolate mixture in two additions.
-
Carefully fold in whipped cream until no streaks remain.
Chill
5
-
Spoon mousse into small serving cups or glasses.
-
Refrigerate for at least 2–3 hours, until set.
Garnish & serve
6
-
Just before serving, top with whipped cream swirls.
-
Sprinkle with crushed peppermint candies and white chocolate curls.
-
Garnish with fresh mint leaves if desired.
Serving Suggestions
7
-
Serve in mini martini glasses, shot glasses, or festive ramekins.
-
Pairs beautifully with espresso, hot cocoa, or a glass of sparkling wine.
-
Add a drizzle of chocolate sauce for extra decadence.
Tips & Variations
8
-
Make-ahead: Mousse can be made up to 2 days in advance, covered and chilled. Garnish just before serving.
-
Boozy twist: Add 1 tbsp peppermint schnapps or crème de menthe to the melted chocolate mixture.
-
Kid-friendly: Use only vanilla extract instead of peppermint if serving to little ones.
-
Layered look: Alternate mousse with layers of crushed cookies or brownies for parfait-style presentation.
Ingredients
For the mousse
6 oz white chocolate, finely chopped
2 tbsp unsalted butter
1 tsp peppermint extract (or adjust to taste)
3 large eggs, separated
¼ cup granulated sugar
1 ½ cups heavy cream, chilled
For garnish
Whipped cream (freshly whipped or store-bought)
Crushed peppermint candies or candy canes
White chocolate curls/shavings (optional)
Fresh mint leaves (optional)
Directions
Melt the chocolate
1
-
In a heatproof bowl set over a pan of simmering water, gently melt white chocolate and butter together until smooth.
-
Stir in peppermint extract. Remove from heat and let cool slightly.
Prepare egg yolks
2
-
In a small bowl, lightly whisk egg yolks.
-
Gradually whisk in cooled white chocolate mixture until fully combined.
Whip egg whites
3
-
In a separate bowl, whip chilled heavy cream until soft peaks form.
Fold everything together
4
-
Gently fold egg whites into the white chocolate mixture in two additions.
-
Carefully fold in whipped cream until no streaks remain.
Chill
5
-
Spoon mousse into small serving cups or glasses.
-
Refrigerate for at least 2–3 hours, until set.
Garnish & serve
6
-
Just before serving, top with whipped cream swirls.
-
Sprinkle with crushed peppermint candies and white chocolate curls.
-
Garnish with fresh mint leaves if desired.
Serving Suggestions
7
-
Serve in mini martini glasses, shot glasses, or festive ramekins.
-
Pairs beautifully with espresso, hot cocoa, or a glass of sparkling wine.
-
Add a drizzle of chocolate sauce for extra decadence.
Tips & Variations
8
-
Make-ahead: Mousse can be made up to 2 days in advance, covered and chilled. Garnish just before serving.
-
Boozy twist: Add 1 tbsp peppermint schnapps or crème de menthe to the melted chocolate mixture.
-
Kid-friendly: Use only vanilla extract instead of peppermint if serving to little ones.
-
Layered look: Alternate mousse with layers of crushed cookies or brownies for parfait-style presentation.
White Chocolate & Peppermint Mousse Cups
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