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White Chocolate Peppermint Mousse in three clear glasses next to candy canes.

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


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


  • Whipped cream
  • Sprinkles
  • Crushed candy canes


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.