Easy Christmas Chocolate Peppermint Mousse – Festive and Quick

This is the kind of dessert that saves the day when you need something special without spending hours in the kitchen. Chocolate Peppermint Mousse feels fancy, tastes like the holidays, and comes together with just a handful of ingredients. It’s rich, cool, and silky with that classic peppermint snap.

Serve it in little glasses, top with whipped cream and crushed candy canes, and watch it disappear. It’s festive without being fussy, and honestly, that’s the best kind of holiday treat.

Why This Chocolate Peppermint Mousse Recipe Works

This mousse leans on simple techniques and pantry staples to deliver a lush texture and deep chocolate flavor. A combination of melted chocolate and whipped cream creates a light, airy mousse without eggs or complicated steps.

Peppermint extract adds a clean, bright finish that balances the richness of the chocolate. A hint of vanilla rounds everything out so it tastes like a classic holiday dessert—comforting, familiar, and a little indulgent. And because it chills in the fridge, you can make it ahead and keep your holiday schedule sane.

Ingredients for Chocolate Peppermint Mousse

• Dark or semisweet chocolate (8 ounces), chopped or in chips
• Heavy whipping cream (1 3/4 cups), divided
• Peppermint extract (1/2 to 3/4 teaspoon, to taste)
• Vanilla extract (1 teaspoon)
• Granulated sugar or powdered sugar (2 to 3 tablespoons), for sweetness
• Pinch of salt, to sharpen the flavors
• Candy canes or peppermint candies, crushed, for topping
• Optional garnishes: Extra whipped cream, chocolate shavings, mini chocolate chips

Step-by-Step Instructions for Chocolate Peppermint Mousse

1. Prep your tools and ingredients. Chill a medium mixing bowl and whisk (or mixer beaters) in the freezer for 10 minutes.Chop the chocolate if using bars. Set out your extracts and sugar so everything is within reach.
2. Gently melt the chocolate. Place the chopped chocolate in a heatproof bowl. Heat 1/2 cup of the cream until steaming (microwave or stovetop), then pour it over the chocolate.Let it sit for 1 minute, then stir until smooth and glossy. If needed, microwave in 10-second bursts, stirring between each, until fully melted.
3. Add flavor and cool the mixture. Stir in the vanilla, a pinch of salt, and 1/2 teaspoon peppermint extract. Taste and add more peppermint extract a drop at a time until it’s minty but not overpowering.Let the chocolate mixture cool to room temperature—slightly warm is fine, but not hot.
4. Whip the cream. In your chilled bowl, whip the remaining 1 1/4 cups cold heavy cream with the sugar to medium peaks. You want it soft enough to fold easily but firm enough to hold shape. Don’t overbeat or it will turn grainy.
5. Fold chocolate into cream. Add a large spoonful of whipped cream to the chocolate mixture and stir to lighten.Gently fold in the remaining whipped cream in two or three additions using a spatula. Work slowly, lifting and turning the mixture so you keep the mousse airy.
6. Portion and chill. Spoon the mousse into small glasses, ramekins, or a serving bowl. Cover and chill for at least 1 to 2 hours, or up to 24 hours.It will set slightly and the flavors will deepen.
7. Garnish and serve. Right before serving, top with a dollop of whipped cream. Sprinkle with crushed candy canes or peppermint candies, and add chocolate shavings if you like. Serve cold.

Keeping Chocolate Peppermint Mousse Fresh

Store the mousse covered in the refrigerator for up to 3 days.

Add crunchy toppings like crushed candy canes just before serving so they don’t melt into the cream. If you need to prep further ahead, make the chocolate base a day in advance and whip and fold in the cream the day you plan to serve. Leftover mousse can be frozen for up to 1 month; thaw in the fridge overnight.

The texture will be slightly denser but still delicious.

Benefits of This Chocolate Peppermint Mousse Recipe

• Simple technique: No eggs, water baths, or tricky tempering. Just melt, whip, and fold.
• Make-ahead friendly: Chills beautifully and frees you up for other holiday tasks.
• Festive flavor: Chocolate and peppermint feel instantly seasonal without extra effort.
• Flexible serving sizes: Works well in small cups for a crowd or as an elegant plated dessert.
• Easy to customize: Adjust sweetness, chocolate intensity, and mint strength to your taste.

Common Mistakes to Avoid

• Overheating the chocolate: If it gets too hot, it can seize or turn grainy. Melt gently and stir often.
• Adding peppermint extract too fast: Peppermint is strong.Start with less and add a drop at a time.
• Folding too aggressively: Stirring hard knocks out air. Use a gentle folding motion to keep it light.
• Over-whipping the cream: Grainy cream won’t fold smoothly. Aim for medium peaks.
• Adding crunchy toppings too early: Crushed candy canes will bleed and soften if they sit too long on the mousse.

Alternatives to Chocolate Peppermint Mousse

• Dairy-free: Use high-quality dairy-free chocolate and full-fat coconut cream in place of heavy cream.Chill the coconut cream overnight and whip just the solids.
• Lower sugar: Choose 70% dark chocolate and reduce added sugar, or sweeten with a small amount of maple syrup. Taste as you go.
• Kid-friendly mild mint: Cut peppermint extract to 1/4 teaspoon and let kids add crushed candy canes on top for more control.
• Mocha twist: Add 1 teaspoon instant espresso powder to the warm cream before melting the chocolate.
• White chocolate version: Swap in white chocolate and add a pinch of salt and extra peppermint to balance the sweetness. Note: White chocolate sets a bit softer; chill well.
• Textural add-ins: Fold in mini chocolate chips or bits of peppermint bark right before chilling for a little crunch.

FAQ

Can I make this a day ahead?

Yes.

Make the mousse up to 24 hours ahead and keep it covered in the refrigerator. Add whipped cream and crushed candy canes right before serving for the best texture.

What kind of chocolate should I use?

Semisweet or dark chocolate between 50% and 70% cocoa works well. If you like a sweeter mousse, use semisweet.

For a deeper flavor, choose 60–70% dark chocolate.

How do I fix seized or grainy chocolate?

Whisk in a tablespoon or two of warm cream, a little at a time, until smooth again. Be patient and add liquid slowly so it comes back together.

Is there a way to make it lighter?

You can fold in a little Greek yogurt (about 1/3 cup) after the chocolate mixture cools and before adding the whipped cream. It adds tang and lightens the richness slightly.

Can I use peppermint oil instead of extract?

Yes, but it’s much stronger.

Start with 1 to 2 drops, taste, and add carefully. A little goes a long way.

How do I get neat layers for presentation?

Pipe the mousse into glasses using a pastry bag or zip-top bag with the corner snipped. Chill, then pipe a clean swirl of whipped cream on top and finish with toppings.

What if I don’t have a mixer?

You can whip cream by hand with a cold whisk and bowl.

Keep everything chilled and whisk in a steady motion. It will take a few minutes, but it works.

Can I make it without peppermint?

Absolutely. Skip the peppermint and add a little extra vanilla or a splash of orange liqueur for a different holiday vibe.

Why is my mousse too soft?

It likely needs more chilling time or the cream wasn’t whipped enough.

Chill for another hour. Next time, aim for medium peaks before folding.

Can I double the recipe?

Yes. Melt the chocolate in a larger bowl and whip the cream in batches so you don’t overfill your mixer.

Fold gently to keep the mousse airy.

In Conclusion

This easy Christmas chocolate peppermint mousse hits all the right notes: creamy, cool, and full of holiday cheer. It looks elegant, tastes luxurious, and doesn’t demand much from you—exactly what you want during a busy season. Make it ahead, keep the garnishes simple, and let the chocolate and mint do the work.

With a few basic steps and a short chill, you’ve got a festive dessert everyone will remember.

Easy Christmas Chocolate Peppermint Mousse - Creamy, Festive, and Foolproof

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Ingredients

  

• Dark or semisweet chocolate (8 ounces), chopped or in chips
• Heavy whipping cream (1 3/4 cups), divided
• Peppermint extract (1/2 to 3/4 teaspoon, to taste)
• Vanilla extract (1 teaspoon)
• Granulated sugar or powdered sugar (2 to 3 tablespoons), for sweetness
• Pinch of salt, to sharpen the flavors
• Candy canes or peppermint candies, crushed, for topping
• Optional garnishes: Extra whipped cream, chocolate shavings, mini chocolate chips

Instructions

 

• Prep your tools and ingredients. Chill a medium mixing bowl and whisk (or mixer beaters) in the freezer for 10 minutes. Chop the chocolate if using bars. Set out your extracts and sugar so everything is within reach.
• Gently melt the chocolate. Place the chopped chocolate in a heatproof bowl. Heat 1/2 cup of the cream until steaming (microwave or stovetop), then pour it over the chocolate. Let it sit for 1 minute, then stir until smooth and glossy. If needed, microwave in 10-second bursts, stirring between each, until fully melted.
• Add flavor and cool the mixture. Stir in the vanilla, a pinch of salt, and 1/2 teaspoon peppermint extract. Taste and add more peppermint extract a drop at a time until it’s minty but not overpowering. Let the chocolate mixture cool to room temperature—slightly warm is fine, but not hot.
• Whip the cream. In your chilled bowl, whip the remaining 1 1/4 cups cold heavy cream with the sugar to medium peaks. You want it soft enough to fold easily but firm enough to hold shape. Don’t overbeat or it will turn grainy.
• Fold chocolate into cream. Add a large spoonful of whipped cream to the chocolate mixture and stir to lighten. Gently fold in the remaining whipped cream in two or three additions using a spatula. Work slowly, lifting and turning the mixture so you keep the mousse airy.
• Portion and chill. Spoon the mousse into small glasses, ramekins, or a serving bowl. Cover and chill for at least 1 to 2 hours, or up to 24 hours. It will set slightly and the flavors will deepen.
• Garnish and serve. Right before serving, top with a dollop of whipped cream. Sprinkle with crushed candy canes or peppermint candies, and add chocolate shavings if you like. Serve cold.

Rosie

Sarah is a café cook and weeknight–recipe expert who specializes in simple, and healthy-ish meals. She creates recipes packed with flavor, perfect for anyone who wants great food without spending hours in the kitchen.