White Chocolate Peppermint Mousse

Name: White Chocolate Peppermint Mousse
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 4 -6 Servings
Ingredients: 9 chocolate creme sandwich cookies; 1 1/2 tablespoons (22 grams) unsalted butter; 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; 1/2 teaspoon peppermint extract; 3/4 cup (180 milliliters) heavy cream; Whipped Cream; Sprinkles; Crushed candy canes

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings
4 -6 Servings
Course
Dessert
Cuisine
International

White Chocolate Peppermint Mousse

Iris Warren

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A recipe for White Chocolate Peppermint Mousse! This airy mousse is lightly flavored with peppermint for a fun and festive treat.

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Ingredients

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

Topping:

Whipped Cream
Sprinkles
Crushed candy canes

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Instructions

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.