Hi! This is Alexandra, the chocolate-loving blogger behind Confessions of a Bright-Eyed Baker, here today to talk about this amazing Chocolate Peppermint Mousse. The holidays are right around the corner, which means that it’s time to start thinking about festive dessert planning. I’m going to make it easy for you here: this mousse NEEDS to be on your list! Chocolate mousse is actually fairly easy to make at home, and the results taste just as divine as a mousse you would order at a fancy restaurant. What makes this mousse even more amazing is the added peppermint and the peppermint whipped cream. The mousse itself tastes like a decadent peppermint pattie, and the peppermint whipped cream on top makes it over-the-top delicious. Not to mention, this comes out looking like a 5-star dessert! Talk about making an impression at the dessert table! This is definitely one of the best things I have ever made, and I know you’ll love it too.
Chocolate Peppermint Mousse
Chocolate Mousse Adapted From: Chef Dennis
Whipped Cream Adapted From: Baked Bree
Chocolate Peppermint Mousse:
- 6.5 ounces bittersweet or semisweet chocolate, finely chopped
- 3 tablespoons butter, softened and cubed
- 1/4 cup granulated sugar
- 3 egg yolks
- 1/4 cup espresso or strong black coffee
- 1/4 cup Chocovine (a creamy chocolate wine, preferably espresso flavor), or Kahlua
- 3/4 cup cold heavy whipping cream, shaken
- 3/4 teaspoon peppermint extract
Peppermint Whipped Cream:
- 1 teaspoon unflavored powdered gelatin
- 1 tablespoon cold water
- 1 cup cold heavy whipping cream, shaken
- 2 tablespoons granulated sugar
- 3/8 teaspoon peppermint extract
- peppermint candies, crushed
- Place chopped chocolate in a heatproof bowl set over a pot of simmering water, making sure the bowl doesn’t touch the water. Using a heatproof spatula, stir the chocolate until it has melted completely, scraping the bottom of the bowl as you stir. If bowl starts to get too hot, remove chocolate from heat and continue to stir. Otherwise, stir over heat until melted, and then remove. Add butter and stir in until totally melted and incorporated into the chocolate. Set mixture aside to cool.
- In a stand mixer, beat the egg yolks on medium to medium-high speed until thickened and about doubled in volume. Beat in sugar, pouring in at a steady stream, and continue to beat for another minute. Add espresso/coffee, Chocovine/Kahlua, and peppermint extract in a slow, steady stream while beating, until the entire mixture is evenly combined.
- Place stand mixer bowl over pot of simmering water and whisk constantly until thick, similar to the consistency of egg whites beaten to soft peaks. This will take some time. Once finished, return bowl to mixer and continue to beat mixture at medium to medium-high speed until it has cooled to room temperature. Fold the egg mixture into the chocolate mixture until smooth. (If you find that there is chocolate that has not melted on the bottom of your bowl, don’t try to scrape it up).
- Place cold heavy cream in a clean mixer bowl and beat until the cream holds its shape. Fold the cream into the mousse base gently, until the mixture is smooth. Dollop or pipe into serving glasses or bowls. You can pipe using a pastry bag or ziploc with the tip cut off, which makes for a more stylish presentation. Cover mousse with a layer of paper towel, followed by a layer of plastic wrap, making sure the paper towel does not touch the mousse. Refrigerate until set.
- To make the peppermint whipped cream, begin by sprinkle gelatin over cold water. Let sit for one minute, and then microwave for 30 seconds. Pour shaken cold whipping cream into clean bowl of stand mixer and beat, gradually increasing the speed to medium/medium-high. Once the cream starts to thicken, add the sugar, gelatin, and peppermint extract in slow, steady streams while continuing to beat. Beat until the cream holds its shape. Use a pastry bag fitted with a large star tip (such as Wilton 1M) to pipe the whipped cream over the set mousse.
- Sprinkle crushed peppermint candies on top of mousse before serving. Refrigerate mousse until ready to serve, lightly covering any leftovers with plastic wrap. The plastic wrap shouldn’t damage the appearance of the finished product if handled carefully.
- Note: The whipped cream can be made without the gelatin, eliminating the need for the water as well, but the whipped cream will not keep it’s piped form and whipped texture as long. If you choose to go this route, prepare the whipped cream and pipe it on the mousse just before serving.