White Chocolate Peppermint Mousse

Merry Christmas and Happy Holidays Everyone! White Chocolate Peppermint Mousse is an easy dessert and great way to use up any extra candy canes you have lying around. I was able to find candy canes with natural food coloring at Whole Foods.

With only 3 main ingredients, quality is important. Use the best white chocolate you can have. This mousse would also be delicious with dark or semi-sweet chocolate.

White Chocolate Peppermint Mousse
Adapted from An Edible Mosaic
3-6 servings

1 cup heavy cream, divided
6 ounces white chocolate, chopped
1/4 teaspoon peppermint extract
Crushed candy canes for garnish

In a small saucepan, heat 1/2 cup of the heavy cream over medium heat until steaming, but not yet at a boil. Remove from heat.

Whisk in the chopped white chocolate until melted and smooth. Mix in the peppermint extract. Place the saucepan in the freezer for 5 minutes, stir, then freeze for another 5 minutes to cool thoroughly.

In a medium bowl with a hand mixer or a stand mixer, beat the remaining 1/2 cup heavy cream until stiff peaks form. Gently fold the beaten cream into the chilled white chocolate cream until smooth. Divide among 6 mini or 3 small serving glasses. Cover and refrigerate until chilled, about 2 hours. Refrigerate for up to a day.

Sprinkle with crushed candy canes before serving.