Chocolate Peppermint Mousse (Printable version)

A creamy chocolate mousse with a refreshing hint of peppermint, chilled and garnished for a delightful finish.

# What You'll Need:

→ Chocolate Mixture

01 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
02 - 1 oz unsalted butter, cubed

→ Egg Mixture

03 - 2 large eggs, separated
04 - 1.8 oz granulated sugar

→ Cream

05 - 7 fl oz heavy whipping cream, cold

→ Flavor

06 - 1/2 teaspoon pure peppermint extract
07 - Pinch of salt

→ Garnish (optional)

08 - Whipped cream
09 - Chocolate shavings
10 - Crushed peppermint candies

# How to Prepare:

01 - Combine chopped dark chocolate and butter in a heatproof bowl over simmering water. Stir until smooth, then remove from heat and allow to cool slightly.
02 - Whisk egg yolks with half the sugar until pale and creamy. Incorporate peppermint extract and a pinch of salt.
03 - Gradually add the melted chocolate mixture into the egg yolk mixture, whisking to combine thoroughly.
04 - In a separate clean bowl, beat egg whites to soft peaks. Gradually add remaining sugar and continue whipping until stiff, glossy peaks form.
05 - Whip the cold heavy cream until soft peaks develop.
06 - Gently fold whipped cream into the chocolate mixture until just incorporated.
07 - Carefully fold beaten egg whites in two additions into the mixture, preserving as much air as possible to maintain lightness.
08 - Divide the mousse into serving glasses or ramekins. Cover and refrigerate for a minimum of 2 hours until set.
09 - Optionally top each serving with whipped cream, chocolate shavings, and crushed peppermint candies just before serving.

# Expert advice:

01 -
  • It tastes like you spent all day in the kitchen, but you'll have it ready in under thirty minutes of actual work
  • The peppermint cuts through the richness in the most refreshing way, making it feel lighter than it actually is
  • It's the kind of dessert that makes people think you're showing off, when really you're just following a simple technique that works every single time
02 -
  • Room temperature eggs are non-negotiable—they incorporate air so much better than cold ones, and the difference in texture is noticeable. Take them out of the fridge thirty minutes before you start cooking.
  • When folding, patience is everything. Rush it and you'll deflate all the air you worked to create. Fold gently, turn the bowl, and stop as soon as you see just a few streaks of white—it's better to fold one extra time than to overmix.
  • The quality of your chocolate matters more in this recipe than almost any other dessert, because chocolate is literally the main character. Taste it before you buy it if possible, or choose a brand you know and love.
03 -
  • Keep everything cold—your bowl, your beaters, your cream—cold tools make for better whipping and a more stable mousse
  • Don't be afraid of the bain-marie; gentle heat is your friend when it comes to melting chocolate without seizing it into a grainy mess
  • The mousse can be made dairy-free by substituting coconut cream for heavy cream and using dairy-free chocolate, though the texture will be slightly different—still delicious, just a bit less fluffy

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