White Chocolate Peppermint Mousse Cups

We made these elegant chocolate mousse cups festive by adding crushed candy canes. Serve this impressive and easy make ahead dessert during the holidays. 

Storage time: Up to 1 day in the refrigerator or up to one month in the freezer. 

Yield: Makes 12

White Chocolate Peppermint Mousse Cups


  • 1/2 cup white chocolate chips
  • 1/4 cup whipping cream
  • 1/2 tsp peppermint extract
  • 2 - 3 drops red food colouring, optional
  • 3/4 cup whipping cream, whipped
  • 12 store-bought chocolate dessert cups *
  • 2 tbsp crushed peppermint-flavoured candy canes


  1. To prepare mousse, place white chocolate chips and 1/4 cup cream in a microwave-safe bowl. Microwave, uncovered, on high (100% power) for 30 seconds or just until cream is hot. Do not overheat.
  2. Stir until white chocolate chips are melted and mixture is smooth.
  3. Stir in peppermint extract and food colouring; cool to room temperature.
  4. Fold in whipped cream just until blended.
  5. Spoon mousse into chocolate dessert cups or pipe in using a piping bag. Cover and refrigerate for at least 4 hours or up to 24 hours. Sprinkle with crushed candy canes just before serving. May be frozen.
Nutritional analysis per serving:


124 calories, 10 g fat, 1 g protein, 8.6 g carbohydrate, 0 g fibre, 15 mg sodium 

*Ingredient not included in nutrient analysis 



We used Hershey's Chipits Pure White Chocolate Chips and Botticelli Dark Belgian Chocolate Dessert Cups in this recipe. Chocolate dessert cups are available in grocery stores during the holiday season. If you can't find chocolate cups, serve is small mason jars or jelly jars.