Easy Chocolate Mousse with Peppermint


  • 1 and 1/2 cups semisweet chocolate chips
  • 3 tbs sugar
  • fine salt
  • 2/3 cups whole milk
  • 3 large egg whites
  • 1/4 tsp pure peppermint extract
  • 1/2 cup heavy cream
  • 1/2 cup crushed peppermint candies
  • In a blender combine chocolate, sugar and a pinch of salt.
  • In a small sauce pan, bring milk to a simmer, then transfer to a blender.
  • Let stand for 1 minute.
  • Blend on high until smooth, about 1 minute.
  • Add egg whites and peppermint extract and blend on high until well combined, about 1 minute.
  • Divide evenly among four 6 oz dessert cups and chill until just set. About 6 hours or overnight.
  • Just before serving beat the cream until soft peaks form and add a dollop to each cup then sprinkle with crushed peppermint candies.
Recipe adapted from Martha Stewart’s Every Day Food

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