This Dark Chocolate Peppermint Mousse recipe was originally published here in 2014. I decided it deserved to be bumped back up to the top of my site so you can relive the deliciousness. It’s such an easy recipe that you can quickly make it during these last few days before Christmas!
This is one of the easiest treats you will ever make. You’ll especially appreciate the final step. Allow me to explain…
Many a recipe (including this one) will instruct us to:
- Mix ingredients.
- Pour mixture into serving dishes.
- Chill for at least two hours.
Is it just me, or does it seem that in order to follow the directions diligently we should mix our ingredients, pour the mixture into serving dishes, then promptly “put our feet up and do nothing for at least two hours?” It says to “chill” right? If we read this literally, I do believe we are being told to do absolutely nothing. Relax. Take a breather. Chill out already. For two entire hours (or more – don’t forget the “or more”).
Is anyone else thinking about Amelia Bedelia right now? (If you haven’t read those children’s books, you’re missing out.)
Now I’m not exactly sure what to think about recipe instructions that say, “chill until firm.” Rarely do I notice more defined muscle tone when I’m chillin’ in my chair for two hours or more. “Chill until it jiggles in the middle” – well now, unfortunately that makes quite a bit more sense.
I’ll be the first to admit that taking time to rest doesn’t come easy for me. I’d love to “chill” after mixing up a recipe – but who will take care of all those dirty dishes? Amelia Bedelia, perhaps? If only.
While I’m sure we could have a lovely discussion about taking time to rest, washing dishes, or encouraging healthy muscle tone – I will now turn the conversation back to this new recipe I’d like to share, letting you know that in fact, once you mix it up, it needs to be poured into serving dishes and chilled.
Dark Chocolate Peppermint Mousse
- 1½ cups heavy whipping cream, divided
- 1 cup dark chocolate chips
- ½ teaspoon peppermint extract
- Measure ¾ cup cream into a sauce pan.
- Heat until hot, but not boiling.
- Remove from heat.
- Add chocolate chips, stirring until melted.
- Stir in peppermint extract and set mixture aside.
- Whip the remaining ¾ cup cream in a bowl until firm peaks form.
- Fold chocolate mixture gently into whipped cream.
- Spoon mousse into 6-8 bowls or cups.
- And finally, the instructions you've all been waiting for: Chill for at least two hours before serving.
To be clear, this means that you need to put the mousse into the refrigerator for at least two hours until you are ready to serve it to your family or guests. Before the pan and bowl get crusty, wash your dishes and wipe down the counter-tops. Then hug your children, check the mail, return a phone call, switch out the laundry, get out meat for dinner, scrub the gunk off the floor, and re-hang the curtain that got pulled down.
After that, by all means, you should chill. :)
RaShell S says
Oh yum! I am so making this! Chill time. Sweet!
Joy C says
I don’t have peppermint extract. But could I substitue Peppermint essential oil? How much might equate?
I used 3-4 drops essential oil. Just go by taste. Start low and work up! :-)
Sounds yummy!! I don’t have any dark chocolate chips. I wonder if the regular enjoy life chips will work?
[email protected] says
That should be delicious!
I am making the dark chocolate peppermint mousse as we speak! can’t wait to try it tomorrow!! I was hoping to have it done for tonight but I was way to busy to make it even though it’s not very hard!! Thanks for all your recipes that you share with us!!
We loved this!!! The kids suggested it for dessert night this week. Tonight I am going to leave out the peppermint and throw a couple chocolate chips on top before putting it in the fridge. For some reason after Christmas I guess I don’t think I can cook with peppermint. Ha!
This recipe was delicious! Thank you:)
Betsy D says
How much does this make? I am thinking this would be excellent as a filler for a peppermint chocolate brownie trifle?! :)
It makes about 2 1/2 cups. Great idea!
Sounds wonderful – would it work to make with coconut milk or coconut whipped cream (Cocowhip brand) to make it dairy free? If so then how much whipped cream should I add? Maybe just the whole container? Merry Christmas! ????
I’m not famililar enough with coconut milk products to know how much to recommend, but if you’re up for some trial and error I sure think it would work to use this recipe with coconut whipped cream. Sounds great!