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Christmas Chocolate Mousse Cups

Christmas chocolate mousse cups pair smooth semisweet chocolate mousse with peppermint and a fluffy whipped cream topping. Chilling the mousse in individual 4-ounce cups makes it easy to serve with a sprinkle of crushed candy cane.
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Prep Time 20 minutes
Cook Time 5 minutes
Cooling and chilling 3 hours 25 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 483
Ingredients Equipment Method Notes

Ingredients
  

For the mousse
  • 8 oz semisweet chocolate finely chopped
  • 1.5 cup heavy cream divided
  • 0.25 tsp peppermint extract
For the topping
  • 0.5 cup heavy cream cold
  • 1 tbsp confectioners' sugar
  • 2 tbsp candy cane crushed

Equipment

  • 6 4-ounce cups

Method
 

Make the mousse
  1. Place the finely chopped chocolate in a medium heatproof bowl.
  2. Heat 1/2 cup of the heavy cream in a small saucepan over medium heat until steaming, with small bubbles around the edge.
  3. Pour the hot cream over the chocolate.
  4. Let stand for 2 minutes.
  5. Stir until smooth, then stir in the peppermint extract.
  6. Cool until just cool to the touch but still fluid, about 20 to 30 minutes.
  7. In a medium bowl, whip the remaining 1 cup heavy cream to medium peaks.
  8. Fold one-third of the whipped cream into the cooled chocolate mixture.
  9. Gently fold in the remaining whipped cream until no streaks remain.
  10. Divide the mousse among six 4-ounce cups.
  11. Refrigerate until set, at least 3 hours.
Make the topping
  1. Whip the cold heavy cream and confectioners' sugar in a medium bowl to medium peaks.
  2. Spoon the whipped cream over the chilled mousse cups.
  3. Sprinkle with the crushed candy cane just before serving.

Notes

For a smooth mousse, make sure the chocolate mixture is just cool to the touch but still fluid before folding in the whipped cream. Refrigerate covered for up to 3 days; freezing is not recommended. For a dairy-free variation, use dairy-free semisweet chocolate and plant-based whipping cream.