Peppermint and chocolate in December feel Proustian…the mix transports us back to the sensory magic of childhood. That moment of sneaking into grandfather’s den, opening the desk drawer and finding After Eight mints, or just pure candy canes. The scent brings the promise of Christmas. We love a dessert that feels at home on a holiday table, but isn’t fussy. This peppermint chocolate mousse does just that. It is rich and light all at the same time. Best of all when hosting, it can be prepared entirely ahead of time.
This is a classic French chocolate mousse, but with a holiday twist. A whiff of mint throughout. Served in small glasses, with a spoonful of soft whipped cream and a scatter of crushed candy cane.
Peppermint Chocolate Mousse
Serves 6
Ingredients
• 200 g (7 oz) good-quality dark chocolate (around 70% cocoa)
• 30 g (2 tbsp) unsalted butter
• ½ teaspoon peppermint extract
• 4 large eggs, separated
• 40 g (3 tbsp) granulated sugar
• A pinch of fine sea salt
• 100 ml (10 cl) heavy cream, lightly whipped, for serving
• Crushed candy canes or dark chocolate curls, for garnish
Instructions
1. Melt the chocolate.
Chop the chocolate and place it in a heatproof bowl with the butter. Set the bowl over a pot of barely simmering water (the bowl shouldn’t touch the water). Stir until smooth. Remove from heat and let it cool until just warm to the touch.
2. Add flavor and yolks.
Stir the peppermint extract into the chocolate. In a separate bowl, whisk the egg yolks with the sugar until pale and slightly creamy. Add this mixture to the chocolate and stir until fully combined.
3. Whip the egg whites.
In a clean, dry bowl, whip the egg whites with a pinch of salt until stiff, glossy peaks form.
4. Fold the mixtures together.
Gently fold one-third of the whipped whites into the chocolate to lighten it. Then fold in the remaining whites carefully until no white streaks remain.
5. Chill.
Spoon the mousse into six small glasses or bowls. Cover and refrigerate for at least 3 hours, or overnight.
6. Serve.
Top each mousse with a spoonful of soft whipped cream. Finish with crushed candy cane or chocolate curls.
Notes
• The mousse will keep in the refrigerator for up to two days, which makes it ideal for a holiday table where many things are happening at once.
• Peppermint extract varies in intensity...start with ½ teaspoon and taste; you can increase to ¾ teaspoon for a stronger mint note.
• If crushed candy canes feel too sweet, dark chocolate shavings add a more subtle finish.
