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
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.