Go Back
–+ servings
Three small bowls of chocolate peppermint mousse topped with cream and peppermint
Print Pin
4.87 from 22 votes

Dark Chocolate Peppermint Mousse

This Dark Chocolate Peppermint Mousse is one of my favorite holiday/winter desserts - it's vegan, decadent and made with only 3 ingredients!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 490kcal
Author Yumna Jawad

Equipment

Ingredients

  • 1 ½ cups dark chocolate chopped
  • 1 15 ounce coconut cream or solid part of canned coconut milk
  • 2 tablespoons maple syrup optional
  • ¼ teaspoon pure peppermint extract
  • Coconut whipped cream for garnish

Instructions

  • Refrigerate the coconut cream overnight. When ready to use, transfer the coconut cream to a large bowl. Use an electric mixer to whip the coconut cream until smooth. Save a few tablespoons to use as garnish for the mousse.
  • Melt the chopped chocolate in the microwave until it is smooth and glossy in 30 second intervals, for 2-3 minutes, stirring after each interval. Pour the melted dark chocolate on top of the whipped coconut cream.
  • Add the maple syrup and the pure peppermint extract and whip until it forms a mousse-like texture.
  • Divide into 4 glasses, and top with the reserved coconut whipped cream and crushed peppermint, if desired. Serve immediately or chill for a few hours.

Notes

Recipe: This recipe was adapted from the Minimalist Baker.
Storage: You can store any leftovers in the fridge for up to 7 days, but it tastes best within a couple days of making.

Nutrition

Calories: 490kcal | Carbohydrates: 36g | Protein: 4g | Fat: 41g | Saturated Fat: 32g | Sodium: 11mg | Potassium: 388mg | Fiber: 4g | Sugar: 27g | Vitamin C: 2mg | Calcium: 26mg | Iron: 3mg