White Chocolate Peppermint Mousse

A recipe for White Chocolate Peppermint Mousse! This airy mousse is lightly flavored with peppermint for a fun and festive treat.

Happy Holidays Everyone! This White Chocolate Peppermint Mousse is a fairly easy dessert that can be prepared ahead of time and chilled in the refrigerator until ready to serve.

Gelatin is combined with milk and white chocolate to create a creamy base, then folded with whipped cream to help add to the airy texture. The mixture is poured over a prepared cookie crust in individual serving glasses and refrigerated for a couple of hours until set or up to three days.

The mousse would also be delicious with dark or semi-sweet chocolate. If desired, top with whipped cream, sprinkles (I recently came across some fun tree-shaped edible glitter for these photos), and/or crushed candy canes immediately before serving.

A Few Tips

For the cookie base, a food processor is best to finely crush the cookies evenly. If you do not have a food processor, place the cookies in a plastic bag, remove any excess air and close tightly, then hit with a rolling pin or other heavy object.

Press the prepared cookie crust down into the glasses with a spoon, your fingers, or a tart tamper. Refrigerate until ready to top with the White Chocolate Peppermint Mousse.

Do not boil the milk. Cook it just enough to steam and dissolve the gelatin/melt the white chocolate.

I kept the peppermint extract at 1/2 teaspoon for a light flavor. For something stronger, bump up to 3/4 teaspoon.

Take care not to over-beat the whipped cream. You want the consistency to be light with soft peaks to help keep the smooth texture.

Fold the whipped cream well into the white chocolate mixture until no streaks remain. Otherwise, they will create separate layers as they chill.

Refrigerate, covered, for at least 2 hours to set and up to 3 days.

Before adding the cookie crust and mousse, I dipped the top of each glass in melted chocolate and crushed candy canes. Take care when sprinkling the candy cane pieces. They will easily stick to other parts of the glass and surfaces/clothing.

Looking for more recipes with peppermint?

Try my:

• Peppermint Eggnog Hot Chocolate
• Chocolate Peppermint Cookies
• Peppermint Marshmallows

White Chocolate Peppermint Mousse Recipe

Adapted from An Edible Mosaic

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5 from 4 votes

White Chocolate Peppermint Mousse

A recipe for White Chocolate Peppermint Mousse! This airy mousse is lightly flavored with peppermint for a fun and festive treat.

Course Dessert

Cuisine N/A

Keyword dessert, mousse, peppermint, white chocolate

Prep Time 15 minutes

Cook Time 10 minutes

Resting Time: 2 hours

Total Time 2 hours 25 minutes

Servings 4 -6 Servings

Ingredients

Cookie Crust:

• 9 chocolate creme sandwich cookies
• 1 1/2 tablespoons (22 grams) unsalted butter melted

White Chocolate Peppermint Mousse:

• 1 teaspoon (3 grams) unflavored powdered gelatin
• 2 tablespoons (30 milliliters) cold water
• 1/2 cup (120 milliliters) milk
• 6 ounces (170 grams) white chocolate chips or roughly chopped
• 1/2 teaspoon peppermint extract
• 3/4 cup (180 milliliters) heavy cream

Topping:

• Whipped cream
• Sprinkles
• Crushed candy canes

Instructions

To make the cookie crust:

• Place the 9 cookies in a food processor and pulse until finely ground.
• Transfer to a small bowl and pour in the melted butter. Stir until well coated.
• Divide the mixture among four to six small glasses and press down using a spoon or tart tamper. Refrigerate until the mousse is ready.

To make the White Chocolate Peppermint Mousse:

• In a small bowl, sprinkle gelatin over water. Let sit until the gelatin has bloomed, about 5 minutes.
• In a small saucepan, place milk over medium low heat until it is heated through and starts to steam. Pour in the gelatin and stir until dissolved.
• Place the white chocolate in a large heat-safe bowl. Pour in the heated milk and gelatin, then whisk continuously until melted and smooth. Stir in the peppermint extract.
• In the bowl of a stand mixer with a whisk attachment or a bowl with a hand mixer, whisk the heavy cream until soft peaks form.
• Gently fold in 1/3rd of the cream into the milk and white chocolate. Continue to fold in the remaining whipped cream until incorporated and no streaks remain.
• Divide the prepared mousse among the glasses over the cookie crust. Cover and refrigerate until set, 2 hours to overnight.
• Serve chilled and topped with whipped cream, sprinkles, and/or crushed candy canes.