Peppermint-White Chocolate Mousse
The season is upon us, and the kitchen elves here at Capers are knee deep in miniature dessert selections. Our Peppermint-White Chocolate Mousse with Peppermint Dust and a Candy Cane seems particularly festive, especially served with a Peppermint Dust-laced House-made “Oreo”.
The mousse can be served in any small vessel – a shot glass, small demitasse, miniature mason jar – really anything that is about 3-4 ounces. I purchased these miniature mugs at Crate & Barrel.
Here is our recipe:
Peppermint-White Chocolate Mousse – serves 12
3 cups whipping cream
24 oz. white chocolate, chopped
1/2-3/4 tsp. peppermint extract
24 miniature candy canes
1) Warm half of the cream in a saucepan, over low heat until steaming, add white chocolate, and remove from heat. Stir constantly until the white chocolate is melted. Add peppermint extract, stir, and cool completely.
2) In a mixer, whip the remaining cream until firm peaks are present. Fold peppermint-white chocolate into whipped cream, and spoon mousse into 12 individual containers. Chill for a minimum of 2 hours.
3) Chopped 12 candy canes. Garnish each serving with chopped candy cane dust, and a miniature candy cane. Serve with a holiday cookie.