Description
Delight in these festive Chocolate Peppermint Mousse Cups, a creamy and airy dessert that combines rich semi-sweet chocolate with a refreshing hint of peppermint. Perfect for holiday gatherings or any time you crave a light yet indulgent treat, these mousse cups are elegantly topped with whipped cream and crushed candy canes for a seasonal touch.
Ingredients
Scale
Chocolate Base
- 1 cup semi-sweet chocolate chips
- 2 tbsp butter
Egg Mixture
- 2 eggs, room temperature
- ¼ cup sugar
- ½ tsp vanilla extract
Cream Mixture
- 1 cup heavy cream
- ½ tsp peppermint extract
Toppings
- Whipped cream, for topping
- Crushed candy canes, for garnish
Instructions
- Melt Chocolate and Butter: Heat the semi-sweet chocolate chips and butter in a heatproof bowl set over a pot of simmering water, stirring occasionally until fully melted and smooth. Remove from heat and allow to cool slightly before proceeding.
- Prepare Egg Mixture: Using the same simmering pot set up for the double boiler, beat the eggs and sugar vigorously for about 5 minutes until the mixture becomes thick, pale, and creamy. Remove the bowl from heat and stir in the vanilla extract.
- Combine Chocolate and Eggs: Gently fold the egg and sugar mixture into the melted chocolate until just combined, ensuring a smooth chocolate base.
- Whip Cream with Peppermint: In a separate bowl, whip the heavy cream with peppermint extract until soft peaks form. Be careful not to overwhip to maintain a light texture.
- Fold Whipped Cream into Chocolate Mixture: Carefully fold the whipped peppermint cream into the chocolate mixture until evenly blended without deflating the mixture.
- Chill Mousse Cups: Spoon or pipe the mousse into small cups or ramekins. Refrigerate for at least 2 hours to allow it to set and develop its airy texture.
- Garnish and Serve: Before serving, top each mousse cup with a dollop of whipped cream and a sprinkle of crushed candy canes to add a festive crunch and extra peppermint flavor.
Notes
- Use room temperature eggs to ensure smooth incorporation and avoid curdling when warming over the simmering water.
- Folding gently is key to maintaining the airy texture of the mousse, so take your time and avoid overmixing.
- You can substitute crushed candy canes with peppermint candies or leave them out for a milder topping.
- If peppermint extract isn’t available, you may replace it with a few drops of vanilla or almond extract for a different but complementary flavor.
- For a more intense chocolate flavor, opt for dark chocolate chips instead of semi-sweet.
