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Peppermint Mousse


  • 235g white candy melts

  • 1/2 cup white chocolate chips

  • 1 cup + 3tbsp whipping cream

  • 1/2tsp peppermint essence

  • 2 drops red/pink food colouring

  • Crushed candy cane


  1. Microwave candy melts at 30secs until smooth.

  2. Using a pastry brush, coat each paper case with chocolate. Chill till set.

  3. In a small bowl, microwave chocolate chips for 1min. Stir in 3tbsp of cream.

  4. Microwave for another 30secs or until chocolate has melted and is smooth when stirred.

  5. Stir in peppermint essence and colouring. Let cool to room temp.

  6. In a mixing bowl, beat remaining cream using an electric whisk at high speed till stiff peaks formed.

  7. Fold peppermint mixture into cream. Transfer into a piping bag fitted with a large star tip.

  8. Pipe mousse into prepared cups and chill till before serving.

  9. To serve, remove paper casing and sprinkle crushed candy cane over.

Adapted from Sprinkle Bakes

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