Are you searching for an elegant, festive dessert that doesn’t require hours in the kitchen? These White Chocolate peppermint mousse Cups combine the creamy richness of white chocolate with refreshing peppermint for a perfect holiday treat. This no-bake Christmas desserts, mousse cups, peppermint treats recipe is perfect for holiday gatherings, allowing you to impress guests without spending all day baking. The light, airy texture of the peppermint-infused mousse pairs beautifully with the crunchy chocolate cookie base, creating a delightful textural experience in every bite.
Ingredients List
For the Cookie Base:
- 1½ cups chocolate cookie crumbs (about 15-18 chocolate sandwich cookies, cream removed)
- 5 tablespoons unsalted butter, melted
For the Peppermint Mousse:
- 8 ounces high-quality white chocolate, chopped
- 2 cups heavy whipping cream, divided
- 1 teaspoon pure peppermint extract
- ¼ cup powdered sugar
- 2 tablespoons cream cheese, softened (optional, for stability)
- Red food coloring (optional)
- ½ teaspoon unflavored gelatin (optional, for firmer mousse)
For Garnish:
- Crushed candy canes or peppermint candies (about ½ cup)
- White chocolate shavings
- Fresh mint leaves
Substitutions:
- Dairy-free: Use coconut cream instead of heavy cream and dairy-free white chocolate
- Sugar-free: Opt for sugar-free white chocolate and a powdered sweetener alternative
- Gluten-free: Choose gluten-free chocolate cookies for the base
Timing
- Prep Time: 30 minutes
- Chill Time: 3 hours (or overnight)
- Total Time: 3 hours 30 minutes (most is hands-off chilling time)
This peppermint mousse recipe saves approximately 1-2 hours compared to baked cheesecake or custard-based desserts that require baking and cooling. Perfect for busy holiday schedules!
Step-by-Step Instructions
Step 1: Prepare the Cookie Base
In a medium bowl, combine the chocolate cookie crumbs with melted butter, stirring until the mixture resembles wet sand. Divide evenly among 8 small serving glasses or ramekins, pressing firmly to create a solid base. Place in the refrigerator while preparing the mousse.
Pro tip: Use the back of a measuring spoon to press the crumbs evenly and create a smooth surface.
Step 2: Melt the White Chocolate
Place the chopped white chocolate in a microwave-safe bowl with ¼ cup of the heavy cream. Microwave in 20-second intervals, stirring between each interval, until completely melted and smooth. Allow to cool to room temperature but not set.
Pro tip: White chocolate burns easily, so watch closely and stir frequently during melting.
Step 3: Prepare the Mousse Base
In a large mixing bowl, beat 1 cup of heavy cream until soft peaks form. Add the powdered sugar and peppermint extract, then continue beating until medium peaks form. If using cream cheese for stability, beat it separately until smooth, then fold into the whipped cream.
Pro tip: Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream for better volume.
Step 4: Create the Mousse
If using gelatin (for a firmer mousse), sprinkle it over 2 tablespoons of cold water in a small dish and let stand for 1 minute. Microwave for 10 seconds until dissolved, then cool slightly before adding to the mixture.
Gently fold the cooled white chocolate mixture into the whipped cream until fully incorporated. For a festive swirl effect, divide the mixture in half and add a few drops of red food coloring to one portion, then gently swirl the two together.
Pro tip: Don’t overmix when folding to maintain the mousse’s light, airy texture.
Step 5: Assemble and Chill
Spoon or pipe the peppermint mousse over the cookie bases. Refrigerate for at least 3 hours or overnight until set.
Pro tip: Cover each cup with plastic wrap while chilling to prevent any refrigerator odors from affecting the delicate flavor.
Step 6: Garnish and Serve
Just before serving, top with crushed candy canes, white chocolate shavings, and a small mint leaf for an elegant presentation.
Nutritional Information
Per serving (1 mousse cup):
- Calories: 385
- Protein: 3g
- Carbohydrates: 27g
- Fat: 30g
- Fiber: 1g
- Vitamin A: 15% DV
- Calcium: 8% DV
Healthier Alternatives for the Recipe
- Lower fat version: Use reduced-fat cream cheese and light whipping cream to cut calories while maintaining creaminess
- Natural sweeteners: Replace powdered sugar with maple syrup or honey (use about 3 tablespoons)
- Portion control: Prepare in mini dessert cups for a bite-sized treat with fewer calories
- Dairy-free option: Use coconut cream whipped with a stabilizer like aquafaba for a vegan-friendly version
- Reduced sugar: Use sugar-free white chocolate chips and sugar-free cookies for the base
Serving Suggestions
- Serve these peppermint mousse cups in clear glasses to showcase the beautiful layers
- Pair with a cup of hot chocolate or peppermint tea for a complete dessert experience
- For an adult version, serve with a small glass of peppermint schnapps or Bailey’s
- Create a dessert board by placing these alongside other mini holiday treats for a festive spread
- Add a chocolate drizzle over the top just before serving for extra decadence
Common Mistakes to Avoid
- Overheating white chocolate: Always melt gradually to prevent seizing
- Overmixing the mousse: Fold gently to maintain airiness
- Adding peppermint extract all at once: Start with half the amount and taste, as brands vary in strength
- Not chilling long enough: The mousse needs proper time to set for the best texture
- Using warm ingredients: Ensure all components are properly cooled before combining
Storing Tips for the Recipe
These no-bake Christmas desserts, mousse cups, peppermint treats can be stored in the refrigerator for up to 3 days, covered with plastic wrap. For the best presentation, add the crushed candy cane garnish just before serving to prevent it from dissolving into the mousse.
For make-ahead convenience, prepare the mousse cups up to 2 days in advance and keep refrigerated. The cookie base may soften slightly over time but will still taste delicious.
Freezing is not recommended as it can affect the texture of the mousse.
Conclusion
These White Chocolate Peppermint Mousse Cups offer the perfect balance of creamy, minty freshness in an elegant, no-bake package. They’re ideal for holiday entertaining when you want something special without the stress of complicated baking. The contrasting textures and festive flavors make them a standout dessert that guests will remember.
Give this recipe a try at your next holiday gathering and watch as everyone asks for seconds! Share your creations on social media and tag us—we’d love to see your festive dessert cups in action.
FAQs
Can I make this recipe without peppermint?
Absolutely! You can substitute the peppermint extract with vanilla extract or another flavor like orange or almond for a different twist.
Why did my mousse not set properly?
This usually happens if the mousse wasn’t chilled long enough or if the heavy cream wasn’t whipped to proper peaks. Adding the optional gelatin can help ensure a firmer set.
Can I use milk chocolate instead of white chocolate?
Yes, you can substitute milk or dark chocolate, though it will change the flavor profile and color of the dessert.
How far in advance can I make these mousse cups?
These can be made up to 2 days in advance and stored covered in the refrigerator. Add the garnishes just before serving for the best presentation.
Can I use pre-made whipped topping instead of whipping my own cream?
Yes, you can substitute 2 cups of pre-made whipped topping for the whipped cream. The texture may be slightly different but still delicious.
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]