Peppermint Chocolate Mousse Cups (Egg-Free)

Peppermint Chocolate Mousse Cups

White chocolate gives these egg-free peppermint mousse cups their pale color and helps them set as they chill. Whipped cream keeps the single-layer mousse light and spoonable; a mound of cream and crushed red-and-white peppermint candy finish each clear glass.

Let the melted white-chocolate base cool until it is warm and fluid before folding in the cream. The cups need at least 4 hours in the refrigerator, but the candy is best added just before serving so it stays crisp.

Prep time: 30 minutes. Active melting time: about 5 minutes. Chill time: at least 4 hours. Total time: about 4 hours 35 minutes. Makes 6 small cups.

Ingredients for Peppermint Chocolate Mousse Cups

For the mousse

• 8 ounces white chocolate, finely chopped (225g)
• 1 1/2 cups heavy whipping cream, divided
• 1/4 teaspoon peppermint extract, or slightly less if especially concentrated
• Small pinch of fine salt

For the topping

• 1/2 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 2 to 3 tablespoons crushed red-and-white peppermint candy or candy cane (about 20g)

Keep the cream cold until you whip it. Measure the peppermint extract carefully; a little goes a long way.

How to Make Peppermint Chocolate Mousse Cups

1. Prepare the chocolate and glasses: Put the finely chopped white chocolate in a clean, dry heatproof bowl. Set out six small clear dessert glasses.
2. Make the chocolate base: Heat 1/2 cup of the mousse cream in a small saucepan over medium-low heat until steaming, not boiling. Pour it over the chocolate and let it stand briefly, then stir until smooth, with no visible chocolate pieces. Stir in the peppermint extract and salt.
3. Cool the base and whip the cream: Stir the chocolate mixture occasionally as it cools. Once it is warm and fluid, about 85–90°F (about 30°C), whip the remaining 1 cup cold mousse cream to medium peaks. The peaks should hold a soft shape with a slight bend.
4. Fold the mousse: Fold a scoop of whipped cream into the chocolate base to lighten it. Gently fold in the rest in two additions, sweeping a spatula from the bottom of the bowl. Stop when no large white streaks remain; beating the mixture will deflate the cream.
5. Portion and chill: Divide the mousse among the glasses, leaving room for the topping. Cover without pressing the covering onto the mousse and refrigerate for at least 4 hours. Start checking then: the mousse should be cold and spoonable, with a set surface that holds a spoon mark.
6. Top and serve: Shortly before serving, whip the topping cream with the powdered sugar to firm peaks. Spoon or pipe a mound onto each cup, then scatter crushed peppermint candy over the cream. Serve chilled.

How to Keep the Mousse Smooth

If the white-chocolate base is hot or has begun to set around the edges, it can form flecks when it meets the cold whipped cream. Keep it warm and fluid before folding in a small scoop of cream to ease the temperature change. Fold in the rest gently to preserve the mousse’s airy texture.

For an alternative to heating the cream in a saucepan, combine the chocolate and 1/2 cup cream in a microwave-safe bowl and heat in short intervals, stirring between each, until smooth. A heatproof bowl set over barely simmering water also works. Avoid overheating the chocolate or getting water into it.

When to Add the Peppermint Candy

Add the crushed candy just before serving. Left on moist whipped cream for too long, it can soften and bleed color.

Make-Ahead and Storage

Cover the mousse cups and refrigerate for up to 3 days for best quality. Add the whipped cream and candy close to serving time. Freezing is not recommended because the mousse’s texture may suffer.

For a different peppermint-and-chocolate dessert, try Peppermint Chocolate Trifle with Brownies. Christmas Chocolate Bark with Pretzels and Candy Canes is a separate crunchy treat.

Nutrition

Approximate nutrition per serving, based on 1 of 6 cups with whipped cream and peppermint candy: 500 calories, 4g protein, 41g fat, and 29g carbohydrates. Per 100g: about 405 calories, 3g protein, 33g fat, and 24g carbohydrates. Values may vary with the ingredients used.