Imagine silky, rich chocolate mousse kissed with just the right hint of peppermint, served up in the cutest little cups—perfect for a festive night in or wow-ing your holiday guests. These Peppermint Chocolate Mousse Cups are the kind of dessert that makes you look like you tried *really* hard… but they’re secretly super easy. Let’s make sweet magic happen!
Why You’ll Love This Recipe
This recipe came about one snowy December evening when my kids requested “something chocolatey and minty” while I was hosting friends for a cozy dinner. These mousse cups checked all the boxes—fancy enough for guests, simple enough for me to whip up between math homework and setting the table.
- Make-ahead friendly—perfect for entertaining
- Light and fluffy texture with deep chocolate flavor
- No baking required (yes, please!)
- Festive peppermint twist adds a seasonal sparkle
- Easy to serve individually for parties or weeknight treats
Ingredients Breakdown
Essentials
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1/4 teaspoon peppermint extract
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream
- 1/4 teaspoon cream of tartar (optional, but helps stabilize egg whites)
- Crushed peppermint candies or candy canes (for garnish)
- Mini cups or ramekins for serving
Pro Tips
- Use high-quality chocolate for a richer mousse—you’ll taste the difference.
- If using peppermint oil instead of extract, reduce to just a *drop*—it’s potent!
- You can swap semi-sweet chocolate with dark if you like it extra bold.
- Chill your mixing bowl before whipping the cream for best results.
Step-by-Step Instructions
- In a double boiler or microwave-safe bowl, melt chocolate chips and butter together until smooth. Stir in peppermint extract. Let cool slightly.
- In a separate bowl, beat egg yolks with half the sugar until pale and creamy, about 2 minutes. Stir into the cooled chocolate mixture.
- In another bowl, using a clean beater, whip egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and beat until glossy stiff peaks form.
- In a chilled bowl, whip the heavy cream until medium peaks form.
- Gently fold egg whites into chocolate mixture in 2 additions, being careful not to deflate. Then fold in the whipped cream until fully combined and fluffy.
- Spoon mousse into serving cups. Cover and chill for at least 2 hours or until set.
- Just before serving, top with crushed peppermint candies for that festive crunch!
Chef’s Tips and Tricks
- Let your melted chocolate cool before adding egg yolks—too hot and you’ll scramble them.
- Use glass or metal bowls for whipping egg whites—they hold peaks better than plastic.
- If short on time, chill mousse in the freezer for 30–40 minutes instead of the fridge.
- Make these a day ahead—mousse actually gets better as it chills!
Recipe Variations and Serving Suggestions
- Swap peppermint extract for orange or almond extract for a different twist.
- Pipe mousse into mini chocolate cups or hollowed-out candy canes for party flair.
- Top with whipped cream and chocolate shavings for an extra-luxe finish.
- Serve with a shot of espresso or a peppermint mocha for dessert and a drink in one.
FAQs
Can I make this mousse without raw eggs?
Yes! For an eggless version, skip the yolks and whites and use an extra 1/2 cup of whipped cream. It will be a little different in texture but still delicious and safe for kids or guests with dietary restrictions.
How long does it last in the fridge?
It’s best within 2–3 days, though I doubt it’ll last that long! Store covered in the fridge to keep it fresh and fluffy.
Can I freeze these mousse cups?
You sure can! Freeze without the peppermint topping, then thaw in the fridge for a few hours before serving.
Recipe Card
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes + chilling
Ingredients:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1/4 teaspoon peppermint extract
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream
- 1/4 teaspoon cream of tartar (optional)
- Crushed peppermint candies (for garnish)
Instructions:
- Melt chocolate chips and butter together, stir in peppermint extract, and cool slightly.
- Whisk egg yolks with half the sugar until creamy, add to chocolate mixture.
- Beat egg whites with cream of tartar, gradually add sugar, whip to stiff peaks.
- Whip heavy cream to medium peaks in a chilled bowl.
- Fold egg whites into chocolate, then gently fold in whipped cream.
- Spoon into serving cups, chill at least 2 hours, and garnish with peppermint candy.
Nutrition: 250 calories per serving
If you give these Peppermint Chocolate Mousse Cups a whirl, let me know in the comments below—I love hearing how your kitchen creations turn out! And don’t forget to tag me on Instagram @thekitchensaid so I can see your delicious handiwork!
