One of my favorite recent traditions is making Christmas Eve dessert with my sister, Sarah’s, children. I should clarify – the dessert topping that is. It all began when I decided to make homemade Vanilla Bean Ice Cream topped with homemade chocolate sauce and crushed candy canes. This has long been a favorite ice cream combination of my dad’s.
I enlisted my nephews (my niece wasn’t yet old enough to help) to help with the crushing of the candy canes. We put the candy canes in a bag and covered the bag with a dish towel. Then we took turns banging it with a rubber mallet until the candy cane pieces were of a small and roughly equal size. Now we all know this is a Christmas Eve afternoon ritual. I laughed when I saw ‘pre-crushed’ candy canes at Wegmans. Not nearly as much fun!
This wonderful memory inspired the peppermint version of a long time favorite dessert, Simple Chocolate Honey Mousse. This is the easiest mousse to make – heavy cream, chocolate and honey. For this variation I added crushed candy canes and peppermint extract.
Ed took over the crushing of these candy canes and opted for a fine dusting which worked very well with the chocolate mousse. He crushed them in our Vitamix until they were a fine powder – a blender or food processor would also work to achieve this consistency.
I was looking for a festive presentation and served this in some snowflake stemless wine glasses. You can also serve this in a large bowl (preferably glass). A little goes a long way – no need to overfill the bowls. This festive mousse makes a great addition to a holiday meal. It’s also gluten-free/wheat-free.
| Candy Cane Chocolate Mousse | Print |
- 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
- Stir ¾ 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.
* 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’t wait for Christmas Eve.
Dad – Nor can I!