In our home we are always looking for something new to serve at gatherings. Recently while dining out at The Limeport Inn, we tried the Dessert of the Day, White Chocolate Peppermint Mousse.
Well, it was so incredibly delicious that the moment I got home I began a search for a recipe. Having read through several, one particular recipe which called for the addition of Williams Sonoma Peppermint Snow seemed most appealing.
Original Recipe From A Food Centric Life
We’ve made the dessert for two gatherings recently and it has been a huge hit among our family and friends. Certainly you can put you own spin on the serving but I went to Kohl’s looking for small white square dishes and luckily found about 16 left and purchased those at a great sale price!
White Chocolate Peppermint Cream Cheese Mousse with Peppermint Snow
White chocolate, peppermint, cream cheese and whipped cream combine for a rich, light textured dessert treat. Piped into two-ounce ramekins, it makes for a small indulgence that’s big on satisfaction. Just enough to satisfy the sweet tooth following a holiday meal without being overkill. Inspired by my buddy Deb Spangler.
Serves: 6-8 in small 2 ounce ramekins
2 tablespoons unsalted butter
6 ounces good quality white chocolate, like Valhrona
1 cup heavy whipping cream, well chilled
1 1/2 teaspoons peppermint extract
1 tablespoons agave syrup
a pinch of salt
6 ounces lite cream cheese
Peppermint Snow, from Williams-Sonoma (or good quality peppermint candies, crushed fine)
Red sugar sprinkles, optional (for more color)
1) Fill a medium saucepan with a few inches of water to set up a double boiler. Place butter and white chocolate in a stainless steel or glass bowl that will fit partially inside the pan. The water should not touch the bottom of the bowl. When the water comes to a strong simmer, place the bowl on top and turn the heat down to low. You want to slowly melt the chocolate and butter together. It will take just a few minutes. When it’s melted together, stir and remove from the heat. Allow to cool.
2) In a separate bowl or container whip the cream to stiff peaks. Add the peppermint extract, agave syrup and salt.
3) In the bowl with the cooled white chocolate, add the cream cheese and whip until smooth. Fold in the whipped cream by hand. Cover and chill for a few hours to stiffen up before serving if you are piping. Otherwise it can be served soft. Small 2 ounce ramekins work well. At serving, sprinkle with the peppermint snow. Red sugar crystals are optional for more color.
Happy Desserting! Let us know if you try this and reactions!
For coupons http://verified.codes/Williams-Sonoma
Photo by Autumn M. Yeagle