Chocolate Peppermint Mousse Cups: The Perfect No-Bake Holiday Treat

Welcome to your new favorite holiday dessert. These Chocolate Peppermint Mousse Cups are the perfect blend of rich, decadent chocolate and cool, festive peppermint. They look elegant enough for a Christmas dinner but are surprisingly simple to make. If you’re searching for a no-bake dessert that delivers a serious wow factor without the stress, you’ve found it.

This recipe creates a dessert with a crisp, chocolatey crust and a light, airy mousse that simply melts in your mouth. It’s a delightful treat that will have everyone asking for the recipe.

Why This Chocolate Peppermint Mousse Cups Recipe is a Holiday Favorite

There are so many reasons to love this festive dessert. First, it’s entirely no-bake, which means you can save precious oven space during busy holiday cooking. Second, it’s a perfect make-ahead option, giving you more time to spend with loved ones. Finally, the combination of deep chocolate flavor and refreshing peppermint is a classic for a reason—it’s pure holiday magic!

Whether you’re making treats for a party or looking for a special dessert after a cozy meal, these mousse cups are a guaranteed hit. They’re like our popular No-Bake Peppermint Oreo Icebox Cake, but in a perfectly portioned individual serving.

The Key Ingredients for Perfect Mousse Cups

The beauty of this recipe lies in its simplicity. We use high-quality, accessible ingredients to create a truly decadent dessert.

For the Chocolate Cookie Crust

• Chocolate Sandwich Cookies: These form the crunchy, flavorful base. Use the whole cookie, cream filling and all!
• Unsalted Butter: Melted butter acts as the binder, holding the cookie crumbs together to create a firm crust.

For the Silky Peppermint Mousse

• Semi-Sweet Chocolate: The star of the show. Using good quality chocolate chips or a chopped baking bar will yield the best flavor and texture.
• Heavy Whipping Cream: This is essential for creating the light and airy texture of the mousse. Make sure it’s well-chilled before you start.
• Powdered Sugar: To add a touch of sweetness without any graininess.
• Peppermint Extract: This gives the mousse its signature festive flavor. A little goes a long way!
• Vanilla Extract: It enhances the chocolate flavor and adds depth.

For the Festive Toppings

• Whipped Cream: A classic topping for any mousse.
• Crushed Candy Canes or Peppermint Candies: For a festive look and a bit of crunch.
• Chocolate Shavings: Adds an extra touch of elegance.

How to Make Chocolate Peppermint Mousse Cups: A Step-by-Step Guide

Follow these simple steps to create your own stunning dessert cups. Remember to work gently when folding the whipped cream to keep the mousse light and airy.

Step 1: Prepare the Chocolate Crust

Place the chocolate sandwich cookies in a food processor and pulse until they become fine crumbs. If you don’t have a food processor, you can place them in a zip-top bag and crush them with a rolling pin. Pour in the melted butter and pulse or stir until the crumbs are evenly moistened.

Press the mixture firmly into the bottom of 6 small dessert cups or glasses. Place the cups in the refrigerator to chill while you prepare the mousse.

Step 2: Melt the Chocolate

Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth. Set it aside to cool slightly. It’s important that the chocolate isn’t hot when you mix it into the cream, or it could cause the mousse to deflate.

Step 3: Whip the Cream

In a large mixing bowl, use an electric mixer to beat the cold heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Stiff peaks mean that when you lift the beaters out of the cream, the peak that forms holds its shape without drooping.

Step 4: Combine and Create the Mousse

Gently fold about one cup of the whipped cream into the slightly cooled melted chocolate until just combined. This lightens the chocolate, making it easier to incorporate into the rest of the whipped cream. Now, add the chocolate mixture and the peppermint extract to the remaining whipped cream. Fold gently with a spatula until no white streaks remain. Be careful not to overmix!

Step 5: Assemble and Chill the Cups

Spoon or pipe the mousse evenly over the chilled cookie crusts in your dessert cups. Cover the cups with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the mousse to set properly.

Pro Tips from a Seasoned Cook

To ensure your Chocolate Peppermint Mousse Cups turn out perfectly every time, keep these tips in mind.

• Use Cold Cream: Your heavy whipping cream must be very cold to whip up to stiff peaks. I even like to chill my mixing bowl and beaters for about 15 minutes before I start.
• Don’t Scorch the Chocolate: When melting your chocolate, be patient. Overheated chocolate becomes grainy and unusable. Stirring every 30 seconds is key.
• The Art of Folding: Folding is not stirring. Use a spatula to gently cut down through the middle of the mixture, scrape along the bottom, and bring it back up the side. This technique keeps the air you whipped into the cream from deflating.

For another dessert that puts technique first, try these gorgeous Italian Pizzelle cookies.

Fun Variations to Try

While this classic combination is a winner, feel free to get creative! Here are a few ideas:

• White Chocolate Peppermint: Swap the semi-sweet chocolate for high-quality white chocolate for a sweeter, creamier version.
• Mocha Peppermint: Add a teaspoon of instant espresso powder to the melting chocolate to deepen the flavor.
• Different Crusts: Try using shortbread cookies or even crushed pretzels for a salty-sweet base. These Rolo Pretzel Turtles are proof that the salty and sweet combo always works!

Storing Your Mousse Cups

These mousse cups can be made ahead, making them perfect for parties. Store them covered in the refrigerator for up to 3 days. I recommend adding the toppings, especially the crushed candy canes, just before serving to keep them from getting soft.

Frequently Asked Questions

More Holiday Desserts You’ll Love

We hope you love these Chocolate Peppermint Mousse Cups as much as we do! They are a true celebration of holiday flavors in one perfect little package. If you make this recipe, we’d love to hear about it! Leave a comment below and share your creations with us on Pinterest.

Chocolate Peppermint Mousse Cups Recipe

FL Recipes

Chocolate Peppermint Mousse Cups: The Perfect No-Bake Holiday Treat

These Chocolate Peppermint Mousse Cups feature a crisp chocolate cookie crust and a light, airy peppermint mousse. A simple, no-bake holiday dessert that's both elegant and easy!

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Servings: 6 cups

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Chocolate Cookie Crust

• 1 1/2 cups chocolate sandwich cookie crumbs about 15 cookies
• 6 tablespoons unsalted butter melted

For the Silky Peppermint Mousse

• 1 cup semi-sweet chocolate chips
• 2 cups heavy whipping cream cold
• 1/4 cup powdered sugar
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract

For the Festive Toppings

• Whipped cream for topping
• Crushed candy canes for topping
• Chocolate shavings for topping

Equipment

• 1 Food processor Or a rolling pin and plastic bag
• 1 Electric Mixer
• 6 Dessert cups

Method

 

1. In a food processor, pulse chocolate sandwich cookies into fine crumbs. Add melted butter and pulse until fully combined.
2. Press the crumb mixture firmly into the bottom of 6 individual dessert cups. Refrigerate while you make the mousse.
3. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth. Let it cool for about 5-10 minutes until it's lukewarm.
4. In a separate large bowl, use an electric mixer to beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Gently fold about 1 cup of the whipped cream into the cooled melted chocolate to lighten it. Then, add this chocolate mixture and the peppermint extract to the rest of the whipped cream. Fold gently with a spatula until just combined and no streaks remain.
6. Spoon or pipe the mousse over the chilled crusts. Cover and refrigerate for at least 4 hours or overnight to set.
7. Before serving, top with whipped cream, crushed candy canes, and chocolate shavings.

Nutrition

Calories: 450kcalProtein: 4gFat: 35gFiber: 3g

Notes

Make sure your heavy cream is very cold for the best results when whipping.
Do not overheat the chocolate, as it can become grainy.
Be gentle when folding the ingredients together to keep the mousse light and airy.

Keyword chocolate peppermint mousse,holiday dessert,no-bake dessert

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