I don’t know why I never remember how delicious, and easy, chocolate mousse is to make. Seriously. Full fat cream isn’t something that makes its way into our fridge on the regular, so I did have to go out and get some, but everything else I already had on hand. If you’re somewhat handy in the kitchen I assume that you probably will too 😉
This recipe makes a super quick, and very festive dessert for all those upcoming Christmas get-togethers you’re sure to be hosting…or at least attending. You can definitely break it into smaller portions should you be making a tray of desserts to take somewhere 🙂 (*ahem* peppermint mousse shots? Delicious.)
Dark Chocolate Peppermint Mousse
Makes about 6 servings
– 6 ounces dark chocolate, finely chopped (or 3/4 cup dark chocolate chips)
– 1 1/2 cups full-fat (35%) cream
– 1 1/2 teaspoons vanilla extract
– 1-2 teaspoons peppermint extract
– 2 candy canes, crushed (a bag and rolling pin does the trick!)
1) In a small pot, combine your finely chopped dark chocolate with 1/2 cup cream. Warm slowly, over low-medium heat, until the chocolate is melted and smooth. (You can also do this step in the microwave, heating for 1 minute intervals and stirring until smooth).
2) Add the vanilla extract to the warm chocolate, stir, and set aside to cool slightly.
3) In a medium sized bowl, beat the remaining 1 cup of cream with an electric mixer until soft peaks form when beaters are lifted out of the bowl (about 3-5 minutes). Stir in your peppermint extract.
4) Add about 1/4 cup of the whipped cream to the warm chocolate and stir gently. Fold the remaining whipped cream into the chocolate just until you no longer see any white streaks.
5) Spoon (or pipe) the mousse into your serving dishes and refrigerate for at least an hour. Or, if you are serving them later, you can cover them with plastic wrap (press the wrap onto the top of the mousse so that a skin does not form) and refrigerate overnight. I actually kept mine in the original mixing bowl to refrigerate for a bit while I decided what serving container would look best :).
Before serving, top with your crushed candy canes.
This recipe is incredibly forgiving – if you find that, after refrigeration, it’s a little more runny than you would like you can whip out your electric mixer and beat it again before serving! (Although, this usually results from not being patient enough to let it cool for the proper amount of time 😉 )
Happy eating! Xo