Candy Cane Chocolate Mousse
Ingredients
- 2 cups chilled heavy cream
- 12 ounces high quality bittersweet chocolate 70%, chopped
- 5 tablespoons honey
- 3 candy canes crushed (see Notes)
- optional: 2 teaspoons peppermint extract
Instructions
- Stir 3/4 cup heavy cream, chocolate and honey in a heavy medium saucepan over low heat until chocolate melts and mixture is smooth.
- Stir in peppermint extract, if using.
- Transfer chocolate to a heat-proof bowl and cool, stirring occasionally.
- In a large bowl, beat 1-1/4 cup heavy cream until soft peaks form.
- Fold cream into chocolate mixture in two additions.
- Divide between eight individual bowls or a large serving bowl. Refrigerate at least two hours.
- Before serving, dust with crushed candy canes.
Notes
* To crush candy canes, place candy canes in a ziplock bag, cover with a dish towl and bang with a rubber mallet, or place in a Vitamix, blender or food processer for finer pieces.
* Can be prepared a day in advance.
* If you’re traveling with this mousse, use 8 ounce ball jars with lids instead of bowls.
* Can be prepared a day in advance.
* If you’re traveling with this mousse, use 8 ounce ball jars with lids instead of bowls.
