PEPPERMINT MOUSSE CUPS
Chocolate and peppermint are perfect partners that come together in mini treats that satisfy a sweet tooth.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- Line 24 mini muffin cups with petit four paper cups. In 1-quart saucepan, melt semisweet chocolate chips over low heat, stirring frequently. Spoon about 2 teaspoons of the chocolate into each paper cup. With back of small measuring spoon, spread chocolate up sides to within 1/8 inch of the top. Chocolate should be warm enough to spread. Refrigerate about 20 minutes or until completely set.
- Meanwhile, in small microwavable bowl, microwave vanilla baking chips uncovered on High 1 minute. Stir in 3 tablespoons of the whipping cream; microwave about 30 seconds longer or until chips are melted. Stir in peppermint extract and food color. Cool slightly, about 5 minutes. Carefully remove paper cups from chocolate cups.
- In medium bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. Fold melted vanilla chip mixture into whipped cream. Spoon or pipe whipped cream mixture into chocolate cups. Refrigerate until serving. Just before serving, sprinkle with candy.
Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Mousse Cup, Sodium 15 mg, Sugar 10 g, TransFat 0 g
PEPPERMINT STRIPE MOUSSE CAKES
Steps:
- For the red stencil paste: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar together until the sugar is dissolved. Add the egg whites and mix again until incorporated. Stir in the flour and red food color; mix until just combined. Scrape down the bowl and mix again briefly.
- With an offset spatula, spread a thin layer of stencil paste over a 17-by-11-inch silicone baking mat. Using a cake comb with 1/4-inch spaced teeth, and starting at one corner of the mat, drag the comb diagonally across the mat and through the paste so that 1/4-inch even stripes of red paste remain on the mat. Repeat the combing process until the entire mat is striped. Place the mat inside a 17-by-11-inch jelly roll pan and freeze for at least 10 minutes. (You may have leftover stencil paste.)
- For the sponge cake: Preheat the oven to 450 degrees F.
- Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners' sugar, all-purpose flour, whole eggs and egg yolk until combined. Stop to scrape down the sides of the bowl as necessary.
- In a separate bowl, whip the egg whites and granulated sugar with an electric hand mixer until a thick, glossy meringue forms. Gently fold the meringue into the almond mixture. Add the melted butter and gently fold again, being careful not to deflate the batter. Remove the jelly roll pan from the freezer and pour the batter on top of the red stencil paste. Bake for 5 to 7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly. Run a knife between the cake edge and the pan to loosen the sponge.
- Invert the cake onto a sheet of parchment paper and carefully peel away the silicone liner. Trim the edges of the cake away using a small sharp knife.
- Place four 3-inch diameter pastry rings on a baking sheet. Cut the striped sponge into 3-inch-wide strips and trim the length to fit inside the pastry rings. Line each ring with the sponge so that the red stripe design rests against the pastry ring. Refrigerate the cakes while you prepare the peppermint mousse.
- For the peppermint mousse: Place the 2 tablespoons cold water in a condiment cup and sprinkle the gelatin over the water. Let stand for 1 minute. Place the bloomed gelatin in a medium saucepan. Whisk in the egg yolks and granulated sugar; mix well. Stir in the hot milk. Cook over medium heat, whisking constantly, until thickened, 7 to 10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in the chopped white chocolate and let stand in the hot mixture for 2 minutes. Add the peppermint and blend with a whisk until the chocolate has melted and is even in color. Let cool to room temperature. Meanwhile, whip the heavy cream to soft peaks with an electric mixer.
- When the chocolate mixture has cooled, pour it into the whipped cream and add a few drops of red food color. Gently fold the whipped cream into the cooled chocolate mixture until well blended. Transfer the mousse to a piping bag.
- Remove the cakes from the refrigerator and place each cake on a length of plastic wrap double the size of the pastry rings. Pipe peppermint mousse into the centers, filling them to the top. Cover the cakes with the overhanging plastic wrap. Refrigerate until set, about 2 hours.
- For the Christmas tree toppers: Combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the whip attachment. Beat until combined; add the milk or cream a little at a time until the mixture comes to piping consistency. Mix in the vanilla extract. Set aside 2/3 cup of the frosting in a small bowl and cover with a damp paper towel.
- Add the green food color to the remaining frosting and beat well to combine. Transfer the frosting to a piping bag fitted with a large open star tip (4B).
- When the cakes are well chilled, remove them from the refrigerator and cover the tops with a thin layer of frosting from the bowl of reserved white (untinted) buttercream. Place a sugar cone in the center of each cake. Pipe green buttercream stars on the cones beginning at the bottom edge of each cone, and travelling upward to the pointed end. Immediately sprinkle the cakes with the white nonpareils. Place gold and white sugar pearls on the trees using a pair of kitchen-dedicated tweezers. Arrange the small candy cane sprinkles on the tree using the tweezers.
- Melt the yellow candy wafers in a microwave-safe bowl in the microwave at 100% power in 30-second increments. Stir between heating until the candy is smooth. Transfer the melted candy to a small disposable piping bag. Pipe the candy into a small star candy mold with cavities approximately 1.1-inch in diameter, filling just 8 of the cavities. Place in the freezer for 5 minutes, or until hardened. Turn out the stars onto a baking sheet. Use leftover melted candy to attach the flat sides of two stars together, lining them up to match evenly. Let stand until firm, about 2 minutes. Place an assembled star on the top of each tree, pressing them into the icing to adhere firmly. Refrigerate the cakes until ready to serve.
MINT-CHOC MOUSSE
This reduced-sugar dessert has a light mousse texture, a refreshing hint of mint and rich chocolate finish all at once - the perfect after dinner treat
Provided by Cassie Best
Categories Dessert, Treat
Time 45m
Number Of Ingredients 8
Steps:
- With the chocolate bar flat-side up, scrape a large kitchen knife over the surface to create chocolate curls (you only need enough to decorate the mousses before serving). Transfer to a plate and chill. Finely chop the remaining chocolate and put in a bowl set over a pan of gently simmering water, stirring every now and then, until melted. Alternatively, melt in the microwave in short bursts, to ensure it doesn't burn. Set aside to cool for 10 mins.
- Put the cream and peppermint extract in a bowl. Put the egg whites in another bowl with a small pinch of salt. Using very clean beaters, whisk the egg whites until they hold stiff peaks, add the sugar and briefly whisk again. Transfer the beaters to the cream and whisk until just holding its shape, then fold in 200g of the yogurt. Stir the egg yolks into the melted chocolate.
- Add a large spoonful of egg white to the chocolate mix and stir to loosen the consistency. Add the remaining egg whites and the whipped cream. Gently fold everything together with a large metal spoon, trying to keep as much air in the mixture as possible. When there are no more visible streaks, transfer to eight serving glasses and chill for 2 hrs, or cover with cling film and chill for up to 24 hrs.
- Before serving, top each mousse with a spoonful of yogurt, pomegranate seeds, chocolate shavings and mint leaves.
Nutrition Facts : Calories 539 calories, Fat 50 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
More about "peppermint mousse recipes"
WHITE CHOCOLATE PEPPERMINT MOUSSE | COOKING ON THE …
Web Jan 8, 2019 White Chocolate Peppermint Mousse Yield: 24 Prep Time: 10 minutes Total Time: 10 minutes A light and refreshing dessert for the …
From cookingonthefrontburners.com
4.7/5 (3)Total Time 10 minsCategory DessertCalories 147 per serving
From cookingonthefrontburners.com
4.7/5 (3)Total Time 10 minsCategory DessertCalories 147 per serving
- In a small microwaveable bowl, combine the chocolate and butter. Melt in the microwave, 15 seconds at a time until the chocolate and butter are melted and smooth. Be careful when doing this as chocolate can burn quickly, particularly white chocolate.
- Add about 1/2 cup of the cream to the white chocolate mixture and the peppermint extract and stir to combine.
- In a larger cold mixing bowl, pour the remaining cream along with the white chocolate cream mixture. Using a whisk or handheld mixer, whip the mixture to smooth but firm peaks (peaks should just stand up when a spoon is dipped in and out). Be careful not to over whip as the mousse can break and have a grainy appearance.
- Use as desired. I placed in small shot glasses that I rimmed in hot fudge sauce and dipped in crushed candy canes. Pipe mousse into cups. You may also cover the bowl with plastic wrap and set the mousse in the refrigerator to chill until ready to use in the dessert of your choice.
WHITE CHOCOLATE-PEPPERMINT MOUSSE RECIPE | MYRECIPES
Web Jan 17, 2013 Ingredients. 1 ½ cups heavy whipping cream, divided. 12 ounces white chocolate, chopped. ¼ teaspoon peppermint extract. …
From myrecipes.com
5/5 (4)Total Time 1 hr 38 minsServings 8
From myrecipes.com
5/5 (4)Total Time 1 hr 38 minsServings 8
- Heat 3/4 cup cream in a heavy saucepan over medium heat until hot but not boiling. Remove from heat, and add chocolate, stirring until melted. Stir in peppermint extract; cool completely.
- Beat remaining 3/4 cup cream until firm peaks form. Fold chocolate mixture gently into whipped cream mixture. Spoon mousse into 8 (3-ounce) cups or glasses; garnish, if desired. Chill until ready to serve.
DARK CHOCOLATE PEPPERMINT MOUSSE | MINIMALIST BAKER …
Web Jan 24, 2015 Add peppermint oil and mix once more. Start with 1/8 tsp, then graduate up to 1/4 tsp depending on desired mintiness (amounts as …
From minimalistbaker.com
4.6/5 (11)Total Time 4 hrs 17 minsCategory DessertCalories 544 per serving
From minimalistbaker.com
4.6/5 (11)Total Time 4 hrs 17 minsCategory DessertCalories 544 per serving
- Coconut cream is best in this recipe. If using full-fat coconut milk, do your best to scoop out only the cream and reserve the leftover liquid in the bottom of the can for other uses (like smoothies), and use 1/2 cup less chocolate*. Otherwise, use coconut cream and add the full amount of chocolate.
- Melt chocolate in the microwave in 30 second increments or over a double boiler until creamy and smooth (be careful not to cook past melting point).
- Add coconut cream to a medium or large mixing bowl along with melted chocolate and whisk thoroughly to combine. Add peppermint oil and mix once more. Start with 1/8 tsp, then graduate up to 1/4 tsp depending on desired mintiness (amounts as original recipe is written // start with lesser end of range and increase as desired).
- Cover and set mixture in the refrigerator to chill fully - about 4 hours. You'll know it's ready to whip when the mixture no longer sloshes around when tipped side to side.
EASY PEPPERMINT MOUSSE - SWEETNESS AND BITE
Web Dec 22, 2020 1/4 teaspoon peppermint extract* For the Peppermint Rimmed Glasses 150 g white chocolate compound chocolate works best …
From sweetnessandbite.com
5/5 (2)Calories 546 per servingCategory Desserts
From sweetnessandbite.com
5/5 (2)Calories 546 per servingCategory Desserts
CHOCOLATE PEPPERMINT MOUSSE PIE - SHUGARY SWEETS
Web Dec 19, 2021 Remove from heat. In mixing bowl, beat chocolate hazelnut spread, cream cheese, and peppermint extract. Add gelatin to cream cheese mixture. Beat on medium high for 2 to 3 minutes, scraping down …
From shugarysweets.com
From shugarysweets.com
LOW CARB CHOCOLATE PEPPERMINT MOUSSE - RECIPE
Web Dec 3, 2018 In a large bowl, beat the whipping cream with the remaining sweetener and the vanilla extract until it holds stiff peaks. Remove a few tablespoons of the whipped cream for decorating. Fold the chocolate …
From dietdoctor.com
From dietdoctor.com
NO BAKE PEPPERMINT CHEESECAKE MOUSSE — LET'S DISH …
Web Instructions. In a medium bowl, combine crushed Oreo cookies and melted butter. Divide the cookie crumbs between 6-8 small dessert dishes. Set aside. With an electric mixer on high speed, beat the cream cheese until …
From letsdishrecipes.com
From letsdishrecipes.com
PEPPERMINT MOCHA MOUSSE CAKE - SUGARHERO
Web Dec 13, 2017 Prepare the first mousse layer: combine 9 oz (1 ½ cups) white chocolate chips, 1/4 cup of cream, 1/2 cup of Peppermint Mocha Jackson Morgan Southern Cream, 2 tsp espresso powder, 1 tsp …
From sugarhero.com
From sugarhero.com
PEPPERMINT MOCHA MOUSSE RECIPE - DELICIOUS …
Web Sep 30, 2021 3/4 cups Delight Peppermint Mocha Creamer 1 tsp. peppermint extract Whipped Topping 1 cup heavy whipping cream 2 T. sugar 1/2 tsp. vanilla extract Decorative Toppings - Optional crushed …
From mypinterventures.com
From mypinterventures.com
EASY VEGAN PEPPERMINT CHOCOLATE MOUSSE RECIPE
Web Nov 27, 2017 1/8 teaspoon peppermint oil + plus 2 more drops Cook Mode Prevent your screen from going dark Instructions Add chocolate to a medium microwave safe bowl. Melt chocolate in 30 seconds increments …
From joyfulhealthyeats.com
From joyfulhealthyeats.com
30 PEPPERMINT DESSERTS TO TRY - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (1)Published Sep 15, 2021Category Desserts, Recipe Roundup
- Peppermint Bark. Christmas isn’t Christmas without a big plate of crunchy, sticky, chewy, sweet, minty bark. So make this yummy recipe and make everyone in the house happy.
- Peppermint Patties. If you love the store-bought peppermint patties, you’ll love this easy DIY recipe. You can recreate those delicious minty mini-cakes right in your kitchen with just a few ingredients.
- Peppermint Pie. Light, fluffy, and oh-so-pink, this fairytale pie will wow a crowd. It’s made with a chocolate crumb crust, heaped with a minty cream filling, and topped with yet more cream.
- Bavarian Mints. Germany has a long history of festive confections, from rich chocolate cake to tongue-tingling mints. These Bavarian candies are ideal for sneaking into stockings.
- Peppermint Cake. This is a cake for good times and big parties. It’s gloriously pink and fluffy-looking, adorned with crushed candy canes and thick minty icing.
- Peppermint Brownie Truffles. This recipe for gorgeously elegant holiday truffles is perfect for seasonal entertaining. These look like they’ve been hand-crafted by a professional caterer, but they’re surprisingly simple.
- Chocolate Peppermint Blossoms. These cute blossoms are full of minty flavor and holiday cheer. They’re a copycat version of Hershey’s kisses, featuring peppermint candy drops nestled in a fudgy chocolate base.
- Peppermint Chocolate Cupcakes. Moist, fluffy, and very pretty – a plate of these peppermint cupcakes definitely gets me in the holiday mood. The chocolate cupcake base is delicately flavored with mint and topped with a creamy frosting before being finished off with candy cane sprinkles.
- White Chocolate Peppermint Pretzels. These salty-sweet pretzels make a nice change from the usual seasonal snacks. They’re dipped in white chocolate and decorated with chunky peppermint candy.
- Peppermint Poke Cake. Poke cake is a dreamy, gooey sandwich cake that’s perfect for the holidays. It consists of a chocolate cake base layer, topped with peppermint-flavored marshmallow creme and sprinkled with chunks of crunchy candy cane.
CHOCOLATE PEPPERMINT MOUSSE RECIPE IN MICROWAVE - BEST RECIPE …
Web 1 1/2 cups (9 ounces or 255g) chocolate chips 2 Tablespoons (30g) unsalted butter , room temperature 1/4 cup (60ml) milk , preferrably whole milk 1 1/2 cups (360ml or 180g) …
From bestrecipebox.com
From bestrecipebox.com
PEPPERMINT WHITE CHOCOLATE MOUSSE - LOVE IN MY OVEN
Web Dec 10, 2020 Start the recipe by creating a white chocolate ganache. Place the white chocolate in a heat-proof mixing bowl and cover it with heavy cream that has been …
From loveinmyoven.com
From loveinmyoven.com
CHOCOLATE PEPPERMINT MOUSSE {VEGAN RECIPE} - FEELGOODFOODIE
Web Dec 20, 2020 How to make peppermint mousse Place the cold coconut cream in a large bowl. There will be a firm part and a liquidy part. Use both if it’s canned coconut cream. …
From feelgoodfoodie.net
From feelgoodfoodie.net
PEPPERMINT MOUSSE - FARM BELL RECIPES
Web Dec 20, 2010 Directions. Add 1 tablespoon of sugar to the heavy cream. Add peppermint extract. Whip until fluffy with stiff peaks. Set whipped cream in fridge to chill. Whip egg …
From farmbellrecipes.com
From farmbellrecipes.com
DARK CHOCOLATE PEPPERMINT MOUSSE | HEAVENLY HOMEMAKERS
Web Dec 19, 2017 1 cup dark chocolate chips. ½ teaspoon peppermint extract. Instructions. Measure ¾ cup cream into a sauce pan. Heat until hot, but not boiling. Remove from …
From heavenlyhomemakers.com
From heavenlyhomemakers.com
PEPPERMINT CHOCOLATE MOUSSE - IN ONLY 15 MINUTES - FOODLE CLUB
Web Step 5 – Combine the eggs, cream and chocolate. Pour the egg yolks into the cream and mix lightly with a spatula or a flat-bladed knife until just combined. Mix in the mint liqueur …
From foodleclub.com
From foodleclub.com
PEPPERMINT MOUSSE RECIPE - FOOD.COM
Web Boil 2 minutes. Pour into a medium bowl; cover surface directly with plastic wrap. Refrigerate 1 hour or until cold. Fold in topping. Meanwhile, place a sheet of wax paper on a baking …
From food.com
From food.com
CHOCOLATE PEPPERMINT MOUSSE RECIPE - WELL VEGAN
Web Aug 22, 2022 1 tsp. pure vanilla extract 2 tsp. peppermint extract, or more to taste Instructions In the microwave, melt the chocolate. Put them in a microwave-safe bowl for …
From wellvegan.com
From wellvegan.com
PEPPERMINT MOUSSE CUPS - SPRINKLE BAKES
Web Stir in the peppermint extract and food color. Let the mixture cool to room temperature. In a medium bowl, beat 1 cup of heavy cream with an electric mixer on high speed until stiff …
From sprinklebakes.com
From sprinklebakes.com
CHOCOLATE PEPPERMINT MOUSSE BARS RECIPE | DR. OETKER
Web Prep: 35 min. 1. Preheat oven to 350°F (180°C). Line 9-inch square pan with enough parchment paper to overhang edge of pan; set aside. 2. Toss together pie crust mix, …
From oetker.ca
From oetker.ca
You'll also love