Chocolate Mousse Pie Peppermint Recipes

PEPPERMINT MOUSSE

Peppermint Mousse image

This dessert is refreshing and mildly minty. It is a wonderful way to end a holiday meal or a delicious dessert throughout the year.-Julie Moyer, Union Grove, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

1 envelope unflavored gelatin
2 tablespoons cold water
1 cup milk
4 ounces chocolate-covered peppermint patties
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
Fresh mint and additional peppermint patties, optional

Steps:

In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt. , Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired.

Nutrition Facts : Calories 239 calories, Fat 17g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 141mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 4g protein.

PEPPERMINT MOUSSE CUPS

Peppermint Mousse Cups image

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

Ingredients

1 1/2 cups semisweet chocolate chips
1/2 cup white vanilla baking chips
1 cup whipping cream
1/2 teaspoon peppermint extract
2 drops red food color
2 tablespoons crushed candy canes (about 6 miniature candy canes)

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

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