This Easy Peppermint Mousse is the perfect festive dessert. A simple to make, egg-free, gluten free recipe, packed with white chocolate and mint flavour. Dress it up with candy-cane-rimmed glasses or serve it family-style in one big bowl, either way, it’s sure to disappear!
A white chocolate and peppermint mousse recipe has been on my to-test list for a while. If you’ve hung around Sweetness and Bite for any length of time, you’ll know that I love easy mousse recipes.
This is the seventh variation I’ve made on my very first mousse recipe, 3 Ingredient Chocolate Mousse, and it might even be my favourite. Mint and white chocolate mousse is the least that 2020 owes us. Make it. Eat it. Enjoy it. We deserve this.
As with all my other mousse recipes, this one is light, fluffy and super easy to make. You’ll only need three ingredients (or 4-5 if you want to serve it with candy-cane-rimmed glasses as I did). I also have a bonus dark chocolate ganache-topped family-style serving suggestion below!
Let’s do a quick recap of what there is to love about this recipe, then I’ll give you a brief rundown of how to make it.
This mousse is:
- Easy to make, with just a few ingredients
- Light and fluffy
- Fancy looking, but with little effort
- Minty AF (or less minty, if you’re not mint-crazy)
- Simple to scale the recipe up if you’re making mousse for a crowd
- Able to be made in advance
- Able to be frozen
How to Make the peppermint Mousse
I always feel daft giving instructions for this kind of mousse because it’s so easy, but there are a few helpful pointers that make the process go more smoothly. Once you have the basic recipe down, you won’t even need the instructions on hand to be able to whip this up. It’s that simple.
Start by heating half the cream until almost boiling and then pour it over the chopped white chocolate. Let it sit for a few minutes to melt the chocolate, then whisk it all up until it’s smooth.
Then we whisk in the remaining half of the cream (adding the cold cream helps cool the mixture down faster) and the peppermint extract or oil. Give it a taste for mintiness, and add more extract if needed.
Then the mixture needs to be well chilled before whipping. If the mixture isn’t super cold when you whip it, you risk splitting the mousse. So let it sit in the fridge overnight, or to speed up the process you can pop the bowl in the freezer. Make sure you stir it regularly to make sure the mixture doesn’t actually freeze!
Once it’s chilled out, you can whip it. I like to use an electric handheld mixer, but you could use a stand mixer, or even just a trusty balloon whisk and some elbow grease.
Whip the mixture to soft peaks, being careful not to over-whip it, as the mousse will become grainy. Then pipe or spoon it into serving glasses.
I chose these cute cocktail glasses, but you could use any kind of glass, stemmed or not. I jazzed the glasses up with a crushed candy cane rim. This is really easy to do but makes the mousse look so fancy and festive.
For this you’ll need some white chocolate – I prefer compound chocolate or chocolate/candy melts for this part, as they set firmly and don’t need to be tempered like “proper” chocolate – and some candy canes or sprinkles.
I initially had trouble finding red and white canes this year (is that a 2020 thing?), so I ordered these Wilton Christmas Peppermint Crunch Sprinkles and used them instead.
Melt the chocolate, and put the crushed candy canes or sprinkles into a shallow bowl. Dip the glasses into the chocolate and then into the candy canes/sprinkles. Gently shake off the excess and leave them to set.
Candy canes or sprinkles will naturally start to get a bit sticky in the fridge and will eventually begin to dissolve, so I recommend if you choose to serve your mousse this way that you whip and pipe the mousse close to serving. That way they don’t need to spend too much time in the fridge before you eat them.
Another way to serve the peppermint mousse is to put it in one big bowl and serve it family style.
My Dad happened to be going to a Christmas party the day I shot the video and photos for this mousse, and I had a batch of mixture left over. I whipped it up with a little green food colouring, popped it into a bowl, and poured a layer of dark chocolate ganache over the top.
I didn’t get a chance to taste it, because the bowl came back empty and clean, as it was very popular and disappeared quickly!
If you want to serve it this way, just gently melt 100g of dark chocolate with 150ml of cream, let it cool slightly and pour it over the mousse. If you want to serve the mousse in individual glasses and top it with the ganache, you may need to double or triple the amount to make sure you have enough for each glass.
Chocolate Mint Mousse Ingredient Notes:
Whipping Cream: The type of cream you need to use in this recipe known by different names in different countries. In NZ it’s usually called standard cream or whipping cream, in other countries, it may also be known as heavy whipping cream, single cream or full cream. Long story short: you need a pourable, un-whipped cream that is around 35% fat. It should say on the bottle/carton that it is suitable for whipping. Don’t use anything that is too much more than 35% fat, as your mousse mixture may end up too thick to whip.
White Chocolate: You’ll get the best flavour in this mousse if you use good-quality white chocolate. I like to use my favourite NZ chocolate, Whittaker’s. It’s a super smooth white chocolate, so it makes the mousse nice and smooth too.
Peppermint Extract: Peppermint extracts and oils vary in strength, so I recommend starting with a small amount, giving the mousse mixture a taste and then adding more if needed. I used Lorann peppermint oil and used 1/4 of a teaspoon in my mousse.
Is It Really Mousse Without Eggs?
I get asked this often when I share my easy mousse recipes on social media, so I like to address it in each post. Yes, traditional French-style mousses usually contain eggs, but no, it doesn’t have to contain eggs to be called mousse. Mousse is generally defined as being a light, fluffy dessert that contains whipped eggs, whipped cream, or both.
Because this mint mousse doesn’t contain eggs, it’s great for people with egg allergies or those who choose not to eat eggs. I don’t know how many times now I’ve had people say how excited they were to eat mousse again after they stopped being able to have eggs. So it’s a great recipe for those people.
Freezing Peppermint Mousse
One of the things I love most about these mousse recipes is that they freeze really well.
After whipping the mousse, pop it into a freezer-safe container or serving dish, cover it well (airtight is best) and place it on a level surface in your freezer.
You can serve it as a frozen peppermint mousse, the texture is almost like a semifreddo – just let it soften for 10-15 minutes before you serve it so you can get a spoon into it. Otherwise you can let it defrost completely, so it’s back to its original soft mousse texture.
So now you’ve got all the details, what are you waiting for? It’s mint to be!
(Sorry, I had to squeeze a mint pun in here somewhere!)
For the Mousse
- 500mls whipping cream
- 300g good quality white chocolate
- 1/4 teaspoon peppermint extract*
For the Peppermint Rimmed Glasses
- 150g white chocolate (compound chocolate works best for this)
- 3-4 candy canes OR
- Wilton Peppermint Crunch sprinkles
- Heat half of the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges.
- Place the white chocolate into a large heatproof bowl. When the cream has just come to the boil, pour it over the chocolate. Leave for a few minutes for the chocolate to start to melt, then whisk until the chocolate is completely melted and the mixture is smooth, then stir in the remaining half of the cream. (Adding this cold cream helps cool the mixture down faster).
- Whisk in the peppermint extract, and taste the mixture. Add more extract if necessary.
- Refrigerate until very well chilled - at least several hours or ideally overnight. If you’re in a hurry you can place the bowl in the freezer to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn’t actually start to freeze!
- If you're adding the peppermint rims to the glasses, now's a good time to prepare them.
- Once the mousse mixture is fully chilled, whip it with an electric hand mixer just until stiff peaks form. Be very careful not to over-whip or the mousse will become grainy.
- Spoon or pipe into serving glasses. If it seems like it's still a little too soft to pipe, you can refrigerate the bowl of mousse again for 10 minutes or so until it firms up some more.
- Serve the mousse immediately or store in the fridge for several days. If you're using the peppermint rimmed glasses, make sure you serve the mousse within 2-3 hours, as the candy canes will start to dissolve after a while in the fridge.
For the Mousse:
For the Peppermint Rimmed Glasses
- Gently melt the compound chocolate in a heatproof bowl or jug in the microwave on medium-low power. Heat in short bursts and stir often until melted.
- If the chocolate seems very thick, you can stir in half a teaspoon or so of shortening or unflavoured oil to thin it out a bit.
- Crush the candy canes in a small plastic bag and place in a shallow bowl. If using the peppermint crunch sprinkles just put 1/4 - 1/3 cup of the sprinkles in the bowl.
- Carefully dip the rims of the glasses into the chocolate. Aim to dip about 1/2cm or 1/4".
- Dip the chocolate covered rim into the crushed candy canes or sprinkles.
- Carefully shake off any excess, then turn upright and leave to set.
* Peppermint extracts can vary greatly in intensity. I recommend starting with a small amount, giving it a taste and adding more if necessary. I used 1/4 teaspoon of Lorann peppermint oil.
The type of cream you need for this known by different names in different countries. In NZ it’s usually called standard cream or whipping cream, in other countries, it may also be known as heavy whipping cream, single cream or full cream. Long story short: you need a pourable, un-whipped cream that is around 35% fat. It should say on the bottle/carton that it is suitable for whipping. It's best not to use anything that is too much more than 35% fat, as your mousse mixture may end up too thick to whip.
I like to use a good quality white chocolate for the mousse, as it has the best flavour and texture. But for the glass rims, a compound chocolate (chocolate melts) work best as they set quickly and don't need to be tempered.
I also like to serve the mousse in one big bowl with a layer of dark chocolate ganache on top. To do this, just gently melt around 100g of dark chocolate with 150ml of cream, let it cool slightly and pour it over the whipped mousse. If you want to serve the mousse in individual glasses and top it with the ganache, you may need to double or triple the amount to make sure you have enough for each glass.
Nutrition Information:Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 546Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 83mgSodium: 70mgCarbohydrates: 42gFiber: 0gSugar: 39gProtein: 5g
The nutritional information above is computer-generated and is only an estimate. Please do your own research with the particular products you're using if you have specific health needs or are following a special diet.
Wishing you and your loved ones a happy, safe and healthy holiday season, wherever you are ❤️