Candy Cane Chocolate Mousse
Author: Nicole
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
  1. Stir ¾ cup heavy cream, chocolate and honey in a heavy medium saucepan over low heat until chocolate melts and mixture is smooth.
  2. Stir in peppermint extract, if using.
  3. Transfer chocolate to a heat-proof bowl and cool, stirring occasionally.
  4. In a large bowl, beat 1-1/4 cup heavy cream until soft peaks form.
  5. Fold cream into chocolate mixture in two additions.
  6. Divide between eight individual bowls or a large serving bowl. Refrigerate at least two hours.
  7. 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.
Recipe by Riegl Palate at https://www.rieglpalate.com/candy-cane-chocolate-mousse/