Easy Peppermint Chocolate Mousse Cups for the Holidays

Is there anything more festive than the cool, creamy taste of peppermint and rich, dark chocolate? These Peppermint Chocolate Mousse Cups are a dreamy, no-bake dessert that looks like you spent all day in the kitchen. But guess what? They’re incredibly simple to whip up, making them your perfect partner for this chaotic, wonderful season. Whether you’re hosting the big dinner or just need a sweet escape from wrapping gifts, this recipe is your secret weapon. So good.

Why You’ll Love This

You’ll love this recipe because it’s the ultimate make-ahead miracle. The mousse needs a few hours to set in the fridge, which means you can cross dessert off your to-do list long before your guests arrive. The combination of cool, refreshing peppermint and silky chocolate is so, so festive. And the best part? There’s no baking involved. All you need is a bowl, a whisk, and a little bit of patience while it chills. It’s an elegant, show-stopping dessert that requires minimal effort for maximum wow factor.

Ingredients You’ll Need

• 1 ½ cups heavy cream: For whipping into soft, billowy peaks that form the base of our mousse.
• 8 oz semi-sweet chocolate chips: The rich, chocolatey star of the show. I prefer semi-sweet to balance the sweetness of the peppermint.
• ¼ cup powdered sugar: This sweetens the cream without any grittiness.
• 1 tsp pure vanilla extract: Adds a warm, comforting depth of flavor.
• ½ tsp peppermint extract: Gives that classic, cool holiday flavor. Be careful not to add too much!
• Pinch of salt: Just a pinch to make all the other flavors pop.
• 8 small dessert cups or ramekins: For that cute, individual serving style.
• Crushed candy canes or peppermint candies: For a crunchy, pretty, and delicious garnish on top.

Let’s Get Cooking Step by Step

1. First, melt your chocolate. You can do this in a double boiler, but my favorite lazy method is in the microwave. Place the chocolate chips in a microwave-safe bowl and heat in 30-second bursts, stirring well after each one, until the chocolate is completely smooth and melted. Set it aside to cool slightly.
2. While the chocolate cools, grab a large bowl and pour in the heavy cream. Using a hand mixer or a stand mixer with the whisk attachment, beat the cream on medium-high speed until it just starts to thicken.
3. Add the powdered sugar, vanilla extract, peppermint extract, and that tiny pinch of salt. Continue to whip the mixture until it forms soft peaks. You’ll know it’s ready when the beaters leave trails in the cream and the peaks gently flop over when you lift the beaters.
4. Now, take about one-third of the whipped cream and gently fold it into the slightly cooled, melted chocolate. This first addition helps lighten the chocolate and makes it easier to incorporate the rest without deflating our lovely whipped cream.
5. Once that first bit is combined, carefully fold in the remaining whipped cream. Use a spatula and a gentle hand, slicing through the middle and folding it over itself. Keep going until no white streaks remain and you have a beautifully uniform, light chocolate mousse.
6. Spoon or pipe the mousse into your individual cups. Cover them loosely with plastic wrap and pop them in the refrigerator to chill for at least 4 hours, though overnight is even better.
7. Right before serving, crush your peppermint candies in a zip-top bag with a rolling pin and sprinkle a generous amount over the top of each cup for that festive crunch and pop of color.

Simple Variations & Substitutions

This recipe is wonderfully adaptable. For a dairy-free version, use full-fat canned coconut milk (chilled overnight) instead of heavy cream and dairy-free chocolate chips. If you’re not a huge peppermint fan, you can swap the peppermint extract for orange extract for a chocolate-orange combo that’s equally holiday-worthy. Honestly, if you want pure chocolate, just leave the peppermint out entirely—it’ll still be delicious. For a little extra texture, you could also layer a spoonful of crushed Oreos or graham crackers at the bottom of each cup before adding the mousse.

Serving Ideas & Pairings

These little cups are perfect as a standalone treat at any holiday party or Christmas dinner. They look gorgeous arranged on a platter as part of a dessert spread. For a truly festive experience, pair them with a warm cup of hot cocoa or a mug of coffee. They also make a wonderful light finish to a heavier meal. And if you’re looking for more easy Christmas party desserts, they go great alongside a plate of simple sugar cookies or classic fudge.

Storage & Reheating

Store any leftovers covered tightly in the refrigerator for up to 4 days. The crushed candy on top will start to soften and dissolve a bit after the first day, so for the best texture, it’s ideal to garnish right before serving. This mousse does not fare well in the freezer, as the whipped cream can become icy and separate when thawed. So enjoy it chilled straight from the fridge!

Pro Tips For Success

• Make sure your bowl and beaters are completely cold before whipping the cream. I sometimes pop them in the freezer for 10 minutes first. It helps the cream whip up faster and higher.
• Be patient when melting the chocolate. Burning it is easy, so short bursts in the microwave are key. And let it cool a bit so it doesn’t melt the whipped cream on contact.
• When folding, be gentle! You’ve worked hard to get air into that cream, and vigorous stirring will knock it all out. Slow and steady wins the light, airy mousse.
• For the best flavor, let the mousse chill for the full 4 hours, or even overnight. This allows the flavors to really meld together and the texture to become perfectly set.
• If you’re making these for a crowd and want to get fancy, pipe the mousse into the cups using a large star tip. It creates a beautiful, professional look with zero extra effort.

Frequently Asked Questions

• Can I make this mousse ahead of time? Absolutely! This is one of the best make-ahead holiday desserts. It will keep beautifully in the fridge for up to 24 hours before serving. Just wait to add the crushed candy garnish until you’re ready to serve.
• My mousse is a little runny. What happened? This usually means the cream was under-whipped or the chocolate was too warm when folded in. Don’t worry, it will still taste amazing! Next time, make sure your cream forms definite soft peaks and that your chocolate is cool to the touch.
• What are some other easy Christmas desserts? If you’re looking for more simple Christmas treats, things like rice crispy treats with festive sprinkles, no-bake cheesecake bites, or a classic pumpkin roll are always huge hits and perfect for holiday baking beginners.