White Chocolate Peppermint Mousse Cups

White Chocolate Peppermint Mousse Cups

Recipe by Laura OlsonCourse: DessertDifficulty: Moderate
Servings

6

servings
Prep time

30

minutes
Resting time

30

minutes

A light and festive dessert for the holidays!

Ingredients

  • 8 oz dark chocolate baking chips

  • 1/2 C white chocolate baking chips

  • 1 C plus 3 Tbsp heavy whipping cream

  • 3/4 tsp peppermint extract

  • 2-3 drops red liquid food color

  • Optional: crushed peppermint candy and shaved chocolate for garnish

Directions

  • Dark Chocolate Shell:
    Prepare the vessel for your shell. You can use 1/2 round silicone molds, cupcake liners, or balloons – see notes below for technique options.

    Temper the dark chocolate by heating 6 ounces in the microwave until mostly melted (about 1 minute). Stir in the remaining 2 ounces and stir well until the dark chocolate is completely melted, putting back in the microwave for 5 second intervals if needed. (Note: Tempering the chocolate is important to get a hard shell that snaps, verses a soft rubbery shell).

    Immediately spread the dark chocolate into the prepared vessels, and freeze for up to 3 days.
  • Mousse:
    Melt the white chocolate in the microwave until smooth – about 1 minute. Stir in 3 Tbsp of heavy whipping cream and stir until smooth and chips are completely melted. Stir in peppermint extract and food coloring and cool to room temperature.

    In a separate bowl, beat 1 C of heavy whipping cream on high until stiff peaks form. Fold cooled peppermint mixture into the whipped cream until well incorporated, but don’t over mix. Pipe or spoon the peppermint mixture into the prepared chocolate cups and refrigerate until serving. Garnish with chopped peppermint candy and chocolate shavings if desired.
  • Enjoy!

Notes

  • Following are some options for your chocolate shell:
  • 1. Cupcake liners: Put 6-12 cupcake liners in a cupcake pan. Brush the melted chocolate to completely cover the bottom and sides of the liner. Freeze, and peel off paper before serving. Because these are smaller you will yield more cups.
  • 2. Silicone Molds: 2 1/2 ” silicone molds work well. These can be purchased at Amazon or in cooking stores. Brush the interior of the molds thoroughly with the melted chocolate and freeze for 30 minutes. While waiting, prepare a 9×13 cookie sheet or pan and line with parchment or waxed paper. Melt about 1/4 C dark chocolate, cool slightly and have ready to go. Remove molds from freezer and gently peel pack the silicone to release the shell. Put blobs of melted dark chocolate on the parchment paper to act as a base, and place a shell on top. Do this for all the shells and place back in the freezer to harden. When you are ready to serve, the shell will sit on the plate without rolling around.
  • 3. Balloons: Prepare a 9×13 cookie sheet or pan and line with parchment or waxed paper. Get 6-8 small water balloons. Wash and dry the deflated balloons, and inflate to approximately 3″ in diameter. LIGHTLY spray the balloon with cooking spray – too much and the chocolate won’t adhere well. Put blobs of melted chocolate on the parchment paper to act as a base, and dip the bottom of the balloons in the chocolate coating well – place coated balloon on the chocolate base. Put in the freezer to harden. Once hard, remove from the freezer, pop the balloons, and carefully pull them out of the shell.
  • Tip: Take any remaining melted chocolate, spread on a pan covered with wax paper and freeze. Once hardened, you can break the pieces and use for garnish!