White chocolate, refreshing peppermint, cream cheese and whipped cream combine for a rich, light textured dessert for the holidays. This creamy mousse, piped into two-ounce ramekins, is a small indulgence that’s big on taste and satisfaction. Just enough to satisfy the end-of-dinner sweet tooth following dinner. White chocolate peppermint mousse will be a hit with your family and friends.
White Chocolate Peppermint Mousse
Sweet temptations seem to be everywhere this time of year. If you eat healthy most of the time, a little splurge won’t have a big impact. After all, eating is not purely about calories and nutrition; it’s also about enjoyment and celebration. You just have to be smart about it.
White chocolate mousse is a standard for my catered holiday parties and it’s always a hit. My recipe tasted great, but I wanted something a little more stiff for piping. Friend and fellow personal chef, Deb Spangler, gave me the idea to add cream cheese for body. It was just what it needed.
Next, I was running through Trader Joes and a gal was handing out samples of something white chocolate with peppermint flavor. Bingo! I love it when inspiration hits. The perfect new twist on white chocolate mousse.
Ingredients for the Mousse
For the peppermint flavor, use a quality peppermint extract like Boyajian. Top this mousse with a sprinkle of crushed peppermint candies. Make your own by crushing good peppermint candies in a heavy zip bag with a rolling pin. It’s pretty visually and tastes even better.
About White Chocolate
Is white chocolate really chocolate? It depends on whom you ask. Purists will argue that it’s not really chocolate. White chocolate is made with sugar, cocoa butter, milk products, vanilla and lecithin. Technically, it is not chocolate.
When buying white chocolate go for a top quality brand. After trying several, the only one I use is the French brand, Valrhona. They make 35% cacao white chocolate (bar or coins) that is sweet and creamy, not waxy. It’s available at Whole Foods, better grocers, some cooking stores and online. It's worth finding.
How to Make the Mousse
To make the mousse, start by slowly melting the white chocolate with a little unsalted butter over a barely simmering double boiler. To create one, place a medium saucepan filled with a few inches of water over medium heat.
When the water starts to simmer, place a stainless steel bowl on top of the pan with the chocolate and butter and turn heat to low. The bottom of the bowl should not touch the water. This gently melts the chocolate and butter. Do it too fast and your chocolate will be grainy.
After the white chocolate and butter are melted and cooled, follow the recipe to finish the mousse. It’s easy to make. Chill for a few hours. It can be made a day ahead as well. To pipe, follow directions at this post.
For a super easy chocolate mousse, try this 5 minute Chocolate Mousse recipe.
Equipment
- Hand mixer
- Piping bags and tips optional
Ingredients
Mousse
- 2 tablespoons unsalted butter
- 6 ounces white chocolate
- 1 cup heavy whipping cream well chilled
- 1 ½ teaspoons peppermint extract
- 1 tablespoon agave syrup or keto syrup
- 1 pinch salt
- 6 ounces cream cheese
Optional Garnishes
- Peppermint candies crushed fine
- Red sugar sprinkles
Instructions
Melt the White Chocolate
- Fill a medium saucepan with a few inches of water to set up a double boiler. Place butter and white chocolate in a stainless steel or glass bowl that will fit partially inside the pan. The water should not touch the bottom of the bowl. When the water comes to a strong simmer, place the bowl on top and turn the heat down to low. You want to slowly melt the chocolate and butter together. It will take just a few minutes. When it’s melted together, stir and remove from the heat. Allow to cool.
Whip the Cream and Cream Cheese
- In a separate bowl or container whip the cream to stiff peaks. Add the peppermint extract, agave syrup and salt. In the bowl with the cooled white chocolate, add the cream cheese and whip until smooth.
Finish Mousse
- Fold the whipped cream, white chocolate, and cream cheese together by hand. Cover and chill for a few hours to stiffen up before serving if you are piping. Otherwise it can be served soft. Small 2 ounce ramekins work well. At serving, sprinkle with the peppermint snow. Red sugar crystals are optional for more color.
torviewtoronto and createwithmom says
delicious looking lovely mousse
Chef Debbie says
This mousse is one of my favorite recipes and I'm definitely going to try it with crushed peppermint candy and then serve with a pretty candy cane dipped in white and dark chocolate 🙂
Dina says
so cute and sound so good!
Valerie says
What a gorgeously festive mousse! I'm a dark chocolate addict, but this looks too luscious to pass up...peppermint and white chocolate make a delicious couple. 🙂
Sally says
Yes they do make a good pair! Pipe it into dark chocolate shells. Heavenly! I do that for catered parties because the chocolate shells really take it over the top for dessert presentations.
Amber says
This looks delicious for my families Christmas dinner. May I ask for a suggestion for an alternative to the agave. Honey seems like it would be too bold a flavor. Maybe a really thick simple syrup?
Sally says
Hi Amber. It's really good, and quite rich. A Christmas splurge. A mild honey could be ok if you like honey. Might be nice. Agave really doesn't have much of a flavor. I just don't do simple syrup as it's usually white sugar and water. No white sugar in my pantry. But you could do it with an unrefined, organic, more natural sugar. I am curious, what don't you like about agave? Maybe you just don't have any. I don't use it much anymore. If you want to reduce sugar, use a liquid flavored stevia, maybe the vanilla cream. Made by Sweet Leaf. I use that quite a bit these days. Have you tried it? Please let me know what you do and thanks for asking. Love to hear from readers!