Let me lay it out for you. If you love chocolate mousse, peppermint and all things mini, you will love these mini peppermint mousse mason jars. A love of moose is optional.
When I think of festive foods for the holidays, my mind immediately jumps to gingerbread, eggnog and all things peppermint. For two month of the year I don’t need to hide my obsession with these flavors since everyone else is openly coveting them as well. Seriously. Have you tried buying eggnog in July? It’s not an easy task.
Quick side note. As any food blogger will tell you, having an abundance of small dishes and containers to photograph food in is key. I’m going to point to that as the reason that my kitchen is overflowing with glass jars in just about every size possible. (Not literally, I don’t live in a container store. Yet.) My favorite of said glass jars are my mini mason jars. I mean, come on, could these things be any more adorable? Plus they’re so small it’s basically impossible for them to contain too many calories, regardless of what’s in them. Right?
Okay, back to this peppermint chocolate mousse. There’s something about mousse texture that I absolutely love. I can’t explain it beyond always associating mousse with going out and thus with being a fancy pants. It wasn’t until recently that I discovered how easy making mousse at home really is! Now I make mousse in sweat pants from the comfort of my own home to feel fancy pants.
This recipe makes about 3-4 mini mason jars worth of mousse, depending on how full you want your jars. Make sure to leave some room at the top for the fresh whipped cream and candy cane pieces!
Do you have a food that makes you feel fancy? Do you make it at home? Tell me all about it!
- 2 ¾ Cups heavy cream, divided
- 4 Large egg yolks
- 4 Tablespoons sugar, divided
- ½ Teaspoon peppermint extract
- 7 Ounces semisweet chocolate chips
- 1-2 Candy canes for garnish
Recipe (Adapted from an Epicurious recipe)
- Whisk egg yolks and 3 tablespoons of sugar together in a metal bowl and set aside. Heat ¾ cup heavy cream over medium heat until it gets to a rolling boil. Once cream is boiling, temper into egg yolks and return mixture to oven until it reaches 160 degrees. Remove from heat, set aside and let cool slightly.
- Melt chocolate over a double boiler. Once melted, mix in peppermint extract and salt. Mix chocolate into custard and set aside.
- In the bowl of a stand mixer, whisk 1¼ heavy cream on high until stiff peaks form. Whisk in ¼ of whisked heavy cream into the chocolate custard. Fold in the rest of it until combined. Divide among mason jars and refrigerate for about 6 hours (or overnight).
- When ready to serve, whisk remaining heavy cream and remaining sugar until stiff peaks form. Scoop onto top of mason jars or fill an icing bag with heavy cream to create desired topping appearance. Chop up candy canes and sprinkle on top.
Note: Careful not to scramble the eggs when making the custard. If you worry that may have happened, strain the custard before adding to the chocolate.