Peppermint Mousse

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READY IN: 1hr 30mins
Recipe by ckmclements

This recipe was cut out of a cooking magazine my mother subscribed me to right after I got married (Quick Cooking? Taste of Home? I can't remember.) Sounds tasty and Christmassy, but I haven't tried it yet. Maybe this year!

Ingredients Nutrition


  1. Whisk sugar, cornstarch, and egg in a medium saucepan. Slowly whisk in milk, then mints. Bring to a boil, gently stirring bottom of pan until mixture boils. Boil 2 minutes. Pour into a medium bowl; cover surface directly with plastic wrap. Refrigerate 1 hour or until cold. Fold in topping.
  2. Meanwhile, place a sheet of wax paper on a baking sheet. Spoon melted chocolate into quart size Ziploc bag; cut 1/4 inch off a corner and pipe decorations onto the wax paper. Refrigerate or freeze until firm.
  3. To serve, spoon mousse into dessert glasses. Garnish with chocolate decorations and candy canes.

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