Chocolate Peppermint Mousse

Welcome, friends! Picture this: a whipped, cloud-like mousse infused with velvety chocolate and a refreshing pop of peppermint. It’s the dessert I reach for when I want to dazzle my holiday guests—or just treat myself on a cozy winter evening. Inspired by the classic pairing of chocolate and peppermint, this mousse is a little indulgent, a little festive, and oh-so-easy to make. Let’s turn your kitchen into a winter wonderland!

If elegance had a flavor, this Chocolate Peppermint Mousse would be it!

Why You’ll Love This Recipe

• Decadent yet Light: This mousse is rich and satisfying, but whipped just enough to feel light and airy.
• Perfectly Pepperminty: The balance of chocolate and peppermint is just right—refreshing but not overpowering.
• Make-Ahead Magic: It’s ideal for entertaining since you can prepare it ahead of time.
• Fewer Ingredients, Big Flavor: Made with simple, pantry-friendly items that come together beautifully.

Ingredients Breakdown

Essentials

• Semi-Sweet Chocolate: Use good-quality chocolate for the best flavor. If you prefer darker chocolate, go for bittersweet.
• Heavy Cream: Creates that luscious, creamy texture. Chill it well before whipping!
• Eggs: Adds richness and structure. We’ll temper them for safety.
• Sugar: Balances the chocolate’s richness without overpowering the other flavors.
• Peppermint Extract: Just a splash infuses the mousse with a festive, cooling touch. No fresh peppermint? This is your shortcut.

Pro Tips

• Melt the chocolate gently over a double boiler or in short bursts in the microwave to avoid scorching it.
• When folding the whipped cream into the chocolate mixture, use a light hand to keep the mousse airy.

Step-by-Step Instructions

1. Prep Your Ingredients: Chop the chocolate finely for even melting. Separate eggs into yolks and whites, and chill your bowl for whipping the cream.
2. Melt the Chocolate: In a heatproof bowl over simmering water, melt the chocolate until smooth. Remove from heat and let it cool slightly.
3. Create the Base: In a separate bowl, whisk the egg yolks and sugar over a double boiler until thickened and pale. Remove from heat and slowly whisk in the melted chocolate. Stir in peppermint extract.
4. Whip the Egg Whites: With a clean mixer, beat the egg whites to stiff peaks. Gently fold them into the chocolate mixture one-third at a time.
5. Whip the Cream: In a chilled bowl, whip heavy cream until soft peaks form. Reserve a bit for garnish if desired, then fold the rest into the mousse until just combined.
6. Chill: Divide into serving glasses or bowls. Cover and chill for at least 2 hours, or overnight for a deeper flavor.

Chef’s Tips and Tricks

• Don’t Skip the Chill: Allowing the mousse to set in the fridge not only deepens the flavors but ensures the right fluffy texture.
• Get Fancy: Add a dollop of whipped cream and a sprinkle of crushed candy canes on top for a decorative touch.
• Safety First: Use pasteurized eggs if you’re concerned about using raw egg whites.

Recipe Variations and Serving Suggestions

• Go Darker: Swap out semi-sweet chocolate for bittersweet if you love a richer, darker chocolate flavor.
• Dairy-Free Option: Use coconut cream instead of heavy cream for a luscious, plant-based treat.
• Perfect Pairing: Serve with crisp shortbread cookies or a shot of espresso for a café-style dessert experience.

FAQs

How can I store this mousse?

Cover it tightly with plastic wrap or lids and store in the refrigerator for up to 3 days. Serve chilled.

Can I freeze the mousse?

Yes, freeze it in individual portions for up to a month. Let it thaw in the fridge for several hours before serving.

What if I don’t have peppermint extract?

No worries! Try adding a splash of vanilla extract and garnishing with crushed mint candies for a similar vibe.

Chocolate Peppermint Mousse Recipe Card

Prep Time: 20 minutes | Cook Time: 5 minutes | Chill Time: 2 hours | Servings: 6

Ingredients

• 6 ounces semi-sweet chocolate, chopped
• 3 large eggs, separated
• 1/4 cup granulated sugar
• 1 teaspoon peppermint extract
• 1 1/4 cups heavy cream, chilled

Instructions

1. Melt chocolate gently until smooth.
2. Whisk egg yolks and sugar over a double boiler until pale. Stir in the chocolate and peppermint extract.
3. Beat egg whites to stiff peaks and fold into the chocolate mixture.
4. Whip cream until soft peaks form and gently fold into the mousse.
5. Divide into servings, chill for 2 hours, then serve with your favorite garnish.

There it is—your new go-to dessert for the season! I’d love to see how yours turns out. Share your creations with #TheKitchensAid or leave a comment below. Let’s make every bite a moment to savor!