There’s something magical about the pairing of rich chocolate and cool peppermint—especially around Christmas. These Chocolate Peppermint Mousse Cups are the ultimate holiday indulgence: luxuriously creamy, deeply chocolatey, and kissed with a refreshing peppermint finish. Served in individual portions and topped with crushed candy canes or chocolate shavings, they’re elegant enough for your Christmas dinner table and easy enough for a weeknight of holiday baking. Whether you're hosting a party or prepping for a movie night with loved ones, this is one of those easy Christmas desserts you’ll come back to every year.

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Chocolate Peppermint Mousse Cups

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Prep Time 20

Cook Time 10

Chilling Time 2

Total Time 2 30

Course Dessert

Cuisine American, European

Servings 6

Equipment

Mixing bowls Preferably metal or glass, as they retain temperature well when whipping cream.
Electric hand mixer or stand mixer To whip the cream and combine ingredients quickly and efficiently. A balloon whisk can work if you're up for a workout.
Small saucepan To gently heat and melt the chocolate base.
Rubber spatula For folding the cream into the chocolate without deflating it.
Heat-safe bowl For setting up a double boiler if you're not microwaving the chocolate.
Serving cups or ramekins Glass ones look lovely for presentation, but you can also use espresso cups, shot glasses, or mini mason jars for a rustic feel.
Piping bag (optional) For a clean presentation when portioning the mousse.

Ingredients

For the Chocolate Peppermint Mousse

6 oz semi-sweet chocolate high quality, chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons strong brewed coffee optional, enhances chocolate flavor
2 tablespoons peppermint schnapps or 1 teaspoon peppermint extract for alcohol-free
2 tablespoons granulated sugar
2 large egg yolks
1 ½ cups heavy whipping cream
Pinch of salt

For Garnish

Crushed candy canes or peppermint candies
Shaved chocolate or chocolate curls
Whipped cream homemade or store-bought
Mini chocolate chips optional
Sprigs of fresh mint optional, for presentation

Optional Add-ins

Mini marshmallows for texture
Chocolate cookie crumbs layered at the bottom for crunch

Instructions

Step 1: Melt the Chocolate

In a heat-safe bowl over a saucepan of simmering water (or in short microwave bursts), melt the chopped semi-sweet chocolate with the coffee, peppermint schnapps (or extract), cocoa powder, and salt. Stir until smooth and glossy. Remove from heat and let it cool slightly.

Step 2: Prepare the Egg Yolk Mixture

In a separate bowl, whisk together the egg yolks and granulated sugar until thick and pale. Place the bowl over the simmering water and whisk constantly until the mixture reaches a light custard-like consistency, about 3–4 minutes. This step ensures the eggs are cooked for food safety.

Step 3: Combine Chocolate and Yolk Mixtures

Slowly whisk the melted chocolate into the egg mixture until fully combined and smooth. Allow this base to cool to room temperature before proceeding.

Step 4: Whip the Cream

In a cold mixing bowl, whip the heavy cream to medium peaks using an electric mixer. Be careful not to overwhip—it should be fluffy but still soft enough to fold easily.

Step 5: Fold It All Together

Add one-third of the whipped cream into the cooled chocolate mixture and stir gently to lighten it. Then, carefully fold in the remaining whipped cream in two parts using a rubber spatula. The key is to fold, not stir, to maintain the airiness.

Step 6: Portion and Chill

Spoon or pipe the mousse into individual serving cups. Tap them gently to level the tops. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or until set.

Step 7: Garnish and Serve

Just before serving, top each mousse cup with a dollop of whipped cream, crushed candy canes, and a sprinkle of chocolate shavings. Add a mint sprig if you're feeling fancy. Serve chilled.

Pairings

These Chocolate Peppermint Mousse Cups are quite rich, so pairing them with light accompaniments balances the experience. Here are a few pairing ideas:

Drinks: A glass of dessert wine like ruby port, a peppermint hot chocolate, or a frothy cappuccino.
Cookies: Serve alongside thin chocolate wafers or festive cookies from your favorite christmas cookies recipes.
Fruits: A simple side of fresh raspberries or strawberries cuts through the richness.
Cocktails: Try a white chocolate martini or peppermint schnapps-spiked coffee for adult gatherings.

Whether you’re pulling together a tray of holiday treats or crafting an array of xmas desserts for a festive buffet, these mousse cups complement other Christmas candy recipes beautifully.

FAQs

1. Can I make these mousse cups ahead of time?

Yes! In fact, they’re better when chilled overnight. You can make them up to two days ahead—just wait to add the toppings until just before serving to keep them fresh.

2. Can I use milk chocolate instead of semi-sweet?

You can, but the dessert will be much sweeter and may lose some depth. If you prefer a sweeter profile, go for milk chocolate but reduce the added sugar slightly.

3. What kind of cream should I use?

Only heavy whipping cream or double cream will do here. Anything lighter won't whip properly and won’t give you the mousse texture you're after.

4. Do I have to use alcohol?

Not at all. You can substitute the peppermint schnapps with 1 teaspoon of peppermint extract for a completely non-alcoholic version. You’ll still get the festive flavor.

5. Can I use a different type of chocolate?

Absolutely. Bittersweet chocolate gives a deeper, more adult flavor, while white chocolate offers a sweet contrast—though you’ll need to reduce the sugar and use less extract to avoid overwhelming sweetness.

Chocolate Peppermint Mousse Cups: A Christmas Dessert to Impress