White Chocolate Peppermint Mousse
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 cups
Ingredients
  • 3 cups heavy whipping cream, separated
  • 12 ounces white chocolate chips
  • ½ teaspoon peppermint extract
  • ¼-1/3 cup crushed peppermint pieces
Instructions
  1. Place the white chocolate chips in a heatproof bowl and set aside.
  2. In a saucepan over medium heat, warm ¾ cup heavy cream until hot, just simmering but not boiling.
  3. Pour the hot cream over the white chocolate chips, let sit for 2-minutes then stir the mixture together until smooth. Stir in the peppermint extract. Place the bowl in the fridge to chill for at least 30-minutes.
  4. Once the white chocolate is chilled, begin making the whipped cream by placing the remaining 2¼ cups of whipping cream into the bowl of a stand mixer. Mix on high until stiff peaks form.
  5. Remove the bowl from the mixer and gently fold in the chilled white chocolate into the whipped cream. Do this gently as to not deflate the whipped cream.
  6. Chill the mixture for at least 60-minutes before serving. Right before serving, fold in the crushed candy cane pieces.
Notes
You can make the mousse 1 day prior to serving if kept in the fridge, just don't mix in the candy cane pieces until serving. Leftover mousse can be served as-is in a small bowl for dessert.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/white-chocolate-peppermint-tuile-cookies/