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Peppermint Chocolate Mousse Cups

Peppermint chocolate mousse cups are made by folding whipped cream into a smooth peppermint chocolate ganache for a light, creamy texture. Serve them in individual dessert cups after chilling until set.
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Prep Time 3 minutes
Cook Time 5 minutes
Cooling and chilling 4 hours 27 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz chocolate semisweet, finely chopped
  • 3 cup heavy cream divided (1 cup for the ganache and 2 cups for whipping)
  • 0.25 tsp peppermint extract
  • 0.125 tsp fine salt
  • 2 tbsp confectioners’ sugar

Equipment

  • 1 small saucepan
  • 1 electric mixer
  • 8 6-ounce dessert cups

Method
 

  1. Put the chocolate in a heatproof bowl.
  2. Heat 1 cup of the cream in a small saucepan over medium heat for 3–5 minutes, until steaming but not boiling.
  3. Pour the hot cream over the chocolate.
  4. Let stand for 2 minutes.
  5. Stir until smooth.
  6. Stir in the peppermint extract and salt.
  7. Let the chocolate mixture cool, stirring occasionally, for about 15–25 minutes, until it reaches 80°F and is still fluid.
  8. In a medium bowl, beat the remaining 2 cups of cream with the confectioners’ sugar using an electric mixer until medium peaks form, about 2–3 minutes.
  9. Fold one-third of the whipped cream into the chocolate mixture until smooth.
  10. Gently fold in the remaining whipped cream in two additions.
  11. Divide the mousse among eight 6-ounce dessert cups.
  12. Refrigerate for at least 4 hours, until set.

Notes

For the smoothest texture, fold the whipped cream in gently once the chocolate mixture reaches 80°F and is still fluid. Refrigerate covered for up to 3 days; freezing is not recommended. For a dairy-free swap, use dairy-free semisweet chocolate and plant-based whipping cream.