Chocolate Peppermint Mousse Cups

Prep Time 20

Cook Time 10

Chilling Time 2

Total Time 2 30

Course Dessert

Cuisine American, European

Servings 6

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.

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

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.

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.

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

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.

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.

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.

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.