White Chocolate Peppermint Mousse
This White Chocolate Peppermint Mousse is light, fluffy, and bursting with festive flavors, perfect for holiday dinners or anytime you want an indulgent treat.
Servings: 4 servings
Ingredients
- 1 cup heavy cream
- 4 oz white chocolate chopped
- 1/4 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/4 cup crushed peppermint candies or candy canes for garnish
Instructions
- Place the chopped white chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until fully melted and smooth. Alternatively, use a double boiler on low heat to melt the chocolate gently. Set aside to cool slightly but do not allow it to harden.
- Pour the heavy cream into a chilled mixing bowl. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Add the powdered sugar gradually while continuing to whip until you achieve stiff peaks. Be careful not to overwhip, or the cream will become grainy.
- Gently fold the peppermint extract and vanilla extract into the melted white chocolate. Then, slowly fold the white chocolate mixture into the whipped cream, combining until smooth and uniform. Use a spatula in a gentle folding motion to keep the mousse light and airy.
- Divide the mousse evenly into serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 2 hours to let it set and develop flavor.
- Just before serving, sprinkle the crushed peppermint candies or candy canes on top for a festive crunch and pretty presentation. Enjoy immediately for the best texture.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Microwave-safe bowl or double boiler
- Spatula
- Serving glasses or ramekins
Notes
- Do not overheat the white chocolate to avoid seizing and grainy texture; melt slowly and stir frequently.
- Stop whipping cream once stiff peaks form to prevent turning it into butter.
- Fold ingredients gently to keep the mousse light and airy without deflating it.
- Chill mousse for at least 2 hours to ensure proper setting and flavor development.
- Store mousse covered in the refrigerator for up to 2 days; avoid freezing to maintain texture.
