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- 200g dark chocolate (70% cocoa), chopped - 3 tablespoons unsalted butter, cut into pieces - 4 large eggs, separated - 1/4 cup granulated sugar - 1/2 teaspoon pure peppermint extract - 1/2 cup heavy cream - Whipped cream and crushed peppermint candy for garnish To make a rich peppermint chocolate mousse, you need a few simple but key ingredients. The dark chocolate brings a deep flavor, while the butter adds creaminess. The large eggs create a light texture, and the sugar balances the taste. Peppermint extract gives the mousse its festive zing. Heavy cream is crucial for that airy feel, making it melt in your mouth. Finally, garnishes like whipped cream and crushed peppermint candy add a lovely finish. When choosing chocolate, go for 70% cocoa. It will give you the best taste. Unsalted butter is important too; it lets the chocolate shine. For the eggs, large ones work best, ensuring enough volume. The peppermint extract should be pure for the best flavor. Heavy cream needs to be fresh; it whips better that way. Gather these ingredients before you start. This mousse is quick to make, but having everything ready helps you move smoothly through each step. {{ingredient_image_1}} To start, you need to melt the dark chocolate and butter. Use a double boiler for this. Fill a pot with water and simmer it on low heat. Place a heatproof bowl on top, making sure it doesn’t touch the water. Add 200g of chopped dark chocolate and 3 tablespoons of unsalted butter to the bowl. Stir occasionally until the mixture is smooth and melted. Once melted, remove it from the heat and let it cool slightly. Next, grab a separate bowl. In this bowl, whisk 4 large egg yolks and 1/4 cup of granulated sugar together. Keep whisking for about 2-3 minutes. The mixture should become pale and a bit thick. This step is key to adding richness to your mousse. Now, it’s time to combine the mixtures. Slowly pour the melted chocolate into the egg yolk mixture. Stir gently to mix well, making sure the chocolate isn’t too hot. If it is, it will cook the yolks. After that, add 1/2 teaspoon of pure peppermint extract and stir until everything is evenly combined. In a clean bowl, beat the 4 large egg whites with an electric mixer. Set it to medium speed and whip until you see stiff peaks. This process makes the mousse light and fluffy. Carefully fold a third of these egg whites into the chocolate mixture to lighten it. Then, fold in the rest in two additions, being gentle to keep the airy texture. Now it's time to whip the cream. In another bowl, beat 1/2 cup of heavy cream until soft peaks form. This takes just a few minutes. Gently fold the whipped cream into the chocolate mixture. Make sure it’s well combined but still light and airy. Once mixed, spoon the mousse into individual serving bowls or dessert glasses. Place them in the refrigerator for at least 2 hours, or until they are set. This chilling time helps the mousse firm up and develop its flavors. To ensure smooth chocolate, keep the heat low. If chocolate gets too hot, it can seize up. Use a double boiler. This method helps control the heat. Stir the chocolate and butter often. Remove it from heat once melted. Let it cool slightly before mixing with eggs. This step keeps the eggs from cooking. Folding is key to a light mousse. After beating the egg whites, fold them gently into the chocolate mix. Take care not to stir too hard. This keeps the air in the mixture. To check for stiff peaks, lift the whisk out of the egg whites. The peaks should stand tall without drooping. This step shows that the egg whites are ready. For a fun serving idea, use small dessert glasses. They look great and make serving easy. When it's time to serve, add a dollop of whipped cream on top. Sprinkle crushed peppermint candy for a festive touch. This adds color and a nice crunch to each bite. Pro Tips Quality Chocolate Matters: Use high-quality dark chocolate with at least 70% cocoa for a richer flavor and smoother texture in your mousse. Room Temperature Eggs: Allow your eggs to come to room temperature before using them; this helps them whip up better and incorporate more air. Gentle Folding Technique: When combining the whipped egg whites and cream, use a gentle folding motion to maintain the light and airy consistency of the mousse. Chill for Best Results: Let the mousse set in the refrigerator for at least 2 hours; this allows the flavors to meld and the texture to become perfectly creamy. {{image_2}} You can switch up the flavor of your mousse easily. Try adding vanilla extract for a warm, sweet note. A bit of orange zest can give it a bright, citrus twist. If you want to change the chocolate, use milk chocolate for a sweeter taste or white chocolate for a creamy, rich experience. Each option brings a new spin to your mousse. If you need a vegan version, swap the eggs for silken tofu or aquafaba. Use coconut cream instead of heavy cream to keep it rich and creamy. For those watching sugar, you can use stevia or erythritol as a sugar-free alternative. These swaps keep the mousse delicious without the guilt. When serving, get creative with your dishes! You can use small cups or jars for a fun look. Pairing the mousse with fresh berries or a drizzle of chocolate sauce makes it even better. You can also serve it alongside cookies or brownies for a tasty dessert platter. To keep your peppermint chocolate mousse fresh, store it in the fridge. Place it in an airtight container. This helps avoid any unwanted odors or flavors. You can also cover each bowl with plastic wrap. The mousse will stay good for about 3 to 4 days in the fridge. Make sure to eat it before then to enjoy its best taste and texture. Can you freeze mousse? Yes, you can freeze peppermint chocolate mousse. However, it may change in texture. To freeze, place the mousse in a freezer-safe container. Leave some space at the top as it expands. To thaw properly, move it to the fridge for several hours or overnight. Avoid thawing it at room temperature, as this can make it watery. What can you do with leftover egg whites and yolks? You can make meringue cookies with the egg whites. Just whip them with sugar until they form stiff peaks. For the egg yolks, try making a rich custard or adding them to your morning scrambled eggs. What about extra whipped cream? Use it to top cakes or pancakes. You can also mix it into coffee for a creamy treat. This way, nothing goes to waste, and you enjoy everything you make! Peppermint chocolate mousse is a rich, creamy dessert. It combines dark chocolate and peppermint for a unique flavor. This mousse is light and airy, thanks to whipped cream and beaten egg whites. The peppermint adds a refreshing twist, perfect for festive occasions. Making peppermint chocolate mousse takes about 20 minutes to prepare. After mixing, you need to chill it for at least 2 hours. So, the total time is about 2 hours and 20 minutes. This wait is worth it for the perfect set mousse. Yes, you can make this mousse a day in advance. Just store it covered in the fridge. This way, the flavors have time to blend. It also allows you to enjoy your time when hosting guests. If you want a lighter version, use half-and-half or coconut cream. Both options will still give a nice texture. You can also try using Greek yogurt, but the mousse may be less airy. Yes, separating the eggs is key to a light mousse. The yolks add richness, while the whites provide volume. Beating the whites until stiff peaks form helps the mousse rise and stay fluffy. This technique is important for the right texture. Peppermint chocolate mousse is a delightful dessert made from simple ingredients. You learned how to melt chocolate and butter, prepare egg yolks, and whip cream. Each step adds to the rich flavor and smooth texture. Remember to try different flavors, like vanilla or orange zest, for a fun twist. Use creative serving ideas to impress your guests. With these tips, you can make a tasty mousse that everyone will love. Have fun creating your dessert masterpiece!

Peppermint Chocolate Mousse

A rich and airy chocolate mousse infused with peppermint, perfect for festive occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 200 g dark chocolate (70% cocoa), chopped
  • 3 tablespoons unsalted butter, cut into pieces
  • 4 large eggs, separated
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure peppermint extract
  • 1/2 cup heavy cream
  • to taste whipped cream and crushed peppermint candy for garnish

Instructions
 

  • Begin by melting the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water (double boiler method). Stir occasionally until smooth and completely melted, then remove from heat and let cool slightly.
  • In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened (about 2-3 minutes).
  • Slowly add the melted chocolate mixture to the egg yolk mixture, stirring to combine. Make sure the chocolate isn't too hot or it will cook the yolks. Add the peppermint extract and stir until evenly mixed.
  • In another clean bowl, beat the egg whites using an electric mixer on medium speed until stiff peaks form. Carefully fold a third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites in two additions, being gentle to maintain the mousse's airy texture.
  • In a separate bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until well incorporated.
  • Spoon the mousse into individual serving bowls or dessert glasses and refrigerate for at least 2 hours or until set.

Notes

Before serving, top each mousse with a dollop of whipped cream and sprinkle crushed peppermint candy on top for a festive touch.
Keyword chocolate, dessert, mousse, peppermint