This Chocolate Peppermint Mousse is one of my favorite holiday/winter desserts - it's vegan, decadent, made with 3 ingredients & totally customizable!
It’s the holidays and you want a break from cookies for a week, or maybe just a day haha. Let’s try some mousse…dark chocolate peppermint mousse to be exact! Who doesn’t really like mousse? It’s that one dessert that never really lets you down (kinda like ice cream). It’s always rich, fluffy and absolutely decadent. This recipe is just that! And it will make you swoon over your chocolatey mint-infused spoon of goodness!
I got the idea to make this vegan version with only 3 ingredients from Minimalist Baker and I just love everything about it! It’s a perfect treat for chocolate lovers and a dream come-true for mint-chocolate lovers. But the cool thing about this recipe is that the essential components are chocolate and coconut cream. The peppermint oil just infuses a delightful fresh aroma and taste to the recipe.
If you’re not smitten with the mint, you can leave it out completely, substitute almond extract, some caramel sauce, some nut butters or anything to complement the sweet chocolate taste. If you’re on a low-fat diet, I would highly recommend only eating half the serving size because there is a lot of (albeit healthy) fat in coconut cream. But hey, it’s dessert and it makes us feel jolly during the holidays, so it’s OK in moderation, right?!
I’m in love with this chocolate peppermint mousse dessert for Christmas and all winter long. It has a fresh rich taste that’s the perfect appetite cleanser after a warm winter meal.
I hope you love this healthy-ish feelgood Chocolate Peppermint Mousse recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations
Chocolate Peppermint Mousse
- 1 1/2 cups high quality dark chocolate at least 65% cacao
- 1 15 oz can coconut cream
- 1/4 tsp pure peppermint extract
- Coconut whipped cream for garnish
- Mint leaves for garnish
- Roughly chop the chocolate, transfer to a large glass bowl, and melt in the microwave or over a double broiler until creamy and smooth.
- Add the coconut cream to the bowl and whisk thoroughly to combine. Add the peppermint oil and whisk once more to infuse the flavor.
- Cover the bowl and refrigerate for 4 hours until the mixture is set.
- Once chilled and semi-firm, whip the mixture using a hand mixer until creamy and smooth. If needed, you can add some water to thin it out.
- Serve cold with coconut whipped cream and mint leaves, if desired.
- The recipe was adapted from Minimalist Baker
- I found that using coconut cream is best in this recipe. If using full-fat coconut milk from a can, then it is best to refrigerate the can and scoop out only the cream on the top. You can reserve the liquid in the bottom for other uses, like smoothies. If you are using coconut milk, only use
- you should only scoop out the cream from the top do your best to scoop out only the cream and reserve the leftover liquid in the bottom of the can for other uses (like smoothies), and use 1/2 cup less chocolate*. Otherwise, use coconut cream and add the full amount of chocolate.
- You can store any leftovers in the fridge for up to 3-4 days.