A delicate white chocolate mousse with a peppermint twist, served in mini cups and topped with festive garnishes.
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.
In a small bowl, lightly whisk egg yolks.
Gradually whisk in cooled white chocolate mixture until fully combined.
In a separate bowl, whip chilled heavy cream until soft peaks form.
Gently fold egg whites into the white chocolate mixture in two additions.
Carefully fold in whipped cream until no streaks remain.
Spoon mousse into small serving cups or glasses.
Refrigerate for at least 2–3 hours, until set.
Just before serving, top with whipped cream swirls.
Sprinkle with crushed peppermint candies and white chocolate curls.
Garnish with fresh mint leaves if desired.
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.
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.
8 servings