Go Back
–+ servings
A close-up view of the light and airy texture of the holiday mousse recipe, showing the silky smooth peppermint chocolate filling.
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!
Print Recipe Pin Recipe WhatsApp
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Tried this recipe?

Let us know how it was!
Pin Recipe