Peppermint Bark Layered Dessert- Mini Mason Jar Recipe

This Christmas, serve your guests a treat they will remember. This decadent Peppermint Bark Layered Dessert is served in adorable Mini Mason Jars filled with White Chocolate Mousse and Flourless Chocolate Cake and is topped with Peppermint Bark Chips.

Holiday Dessert made using Eggland’s Best Eggs

Peppermint Bark is a holiday favorite and I knew I’d be making some this Christmas, but thought I’d change things up a bit and create a dessert instead of the traditional candy. I wanted my dessert to have layers like chocolate bark. The chocolate layer had to be amazing, so I chose to use my favorite flourless chocolate cake recipe. It’s really rich and and creamy and it pairs so nicely with white chocolate mousse which made the perfect second layer. Of course, the dessert had to have peppermint pieces so I sprinkled crushed candy canes on top.

Being we are having an open house for Christmas eve, I thought little individual desserts would be nicer than one big dessert. I like the guests who arrive later in the evening to still see pretty desserts on the table, not half eaten cakes. So, I made my Peppermint Bark Desserts in mini mason jars and I started by baking the chocolate layer.

Flourless chocolate cakes have three simple ingredients: chocolate, butter, and eggs, so it’s important to use really good quality ingredients, like Eggland’s Best eggs. They are my favorite brand of eggs and are always in my fridge, so when Eggland’s Best asked me to create a dessert recipe for them, I was more than happy to do so. When I bake with their eggs, I know my desserts will taste better than if I used ordinary eggs. It’s also nice to know that Eggland’s Best eggs have less saturated fat, more vitamins, and are simply more nutritious. I love that when I crack them open the yolks are vibrantly yellow and the whites are very clear. I know I’m using a high quality egg.

Peppermint Bark Dessert –
Flourless Chocolate Cake, White Chocolate Mousse, and Candy Cane Bits

PRINTABLE RECIPE

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Peppermint Bark Dessert - Mini Mason Jars with Flourless Chocolate Cake, White Chocolate Mousse, Peppermint Bits

Prep Time

40 mins

Cook Time

22 mins

Total Time

1 hr 2 mins

 

Fill mini mason jars with Peppermint Bark Layered Dessert - flourless chocolate cake, white chocolate mousse, and candy cane bits.

Course: Dessert

Cuisine: American

Keyword: christmas desserts, mini cakes, peppermint bark

Servings: 18 Jars

Author: Beth Jackson Klosterboer

Ingredients

Flourless Chocolate Cake Layer:

• 6 Eggland's Best large eggs
• 13 ounces good quality semi-sweet chocolate finely chopped
• 1 1/2 sticks butter 6 ounces, cut into small pieces

White Chocolate Mousse Layer:

• 1 teaspoon gelatin powder
• 1 tablespoon water
• 2 cups heavy whipping cream divided
• 8 ounces white chocolate finely chopped

Candy Cane Layer:

• 8 candy canes or 4 ounces starlight mints

Special Supplies Needed:

• 18 small mason jars or ramekins
• double boiler

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. Crack 6 Eggland's Best eggs into a mixing bowl.
3. Beat 3-5 minutes, until doubled in volume, using a whisk, hand held mixer, or a stand mixer.
4. Fill the bottom pot of a double boiler with 1 inch of water.
5. Add top bowl and place chopped chocolate and butter inside.
6. Turn heat onto low, stirring the chocolate often, until melted.
7. Slowly drizzle melted chocolate into the eggs, stirring to incorporate it all. I poured it in with my mixer on low. If you add too much warm chocolate all at once, you can cook the eggs, so go slowly, at least at first.
8. Bring a pot of water to a boil.
9. Set 18 small mason jars or ramekins on a rimmed baking sheet or in a roasting pan. Equally divide the flourless chocolate cake batter among the jars.
10. Tap down the cake batter, and wipe the edges of the jar clean.
11. Place baking sheet in oven and carefully pour the boiling water into the pan, allowing the water to go half way up around the cake batter.
12. Bake for 18-22 minutes until an instant read thermometer inserted into one of the cakes registers 140 degrees Fahrenheit. If you don't have a thermometer just bake until the cakes no longer look really wet. Do not overbake.
13. After the cakes are completely cooled, make the white chocolate mousse.
14. Pour a tablespoon of water into a small bowl and sprinkle on the 1 teaspoon of gelatin.
15. Allow it to bloom for 5 minutes.
16. Meanwhile, clean out your double boiler bowl.
17. Pour 3/4 cup heavy whipping cream into bowl and set over pot filled with 1 inch of water.
18. Heat on low until warm.
19. Add gelatin, and stir until dissolved.
20. Add white chocolate and stir. When half of the chocolate is melted, remove from the heat. Let it sit for about 2 minutes, then stir until melted. If it doesn't all melt, heat for a minute or so longer.
21. Pour melted white chocolate into a large mixing bowl, preferably one with a spout. Allow it to cool for 10 minutes.
22. Meanwhile, whisk the remaining 1 1/4 cups of heavy whipping cream to soft peaks. Fold 1/3 of the whipped cream at a time into the melted white chocolate until light and fluffy.
23. Crush the candy canes into small pieces.
24. Pour white chocolate mousse over the cooled chocolate cakes.
25. Sprinkle on crushed candy canes.
26. Refrigerate for at least 2 hours.
27. Allow to sit at room temperature for about 20 minutes before serving.

Special Supplies Needed:

18 small mason jars or ramekins
double boiler

Instructions:
Preheat oven to 325 degrees Fahrenheit.

Crack 6 Eggland’s Best eggs into a mixing bowl.

Beat until doubled in volume. This will take between 3-5 minutes depending on whether you do it by hand using a whisk, or by using a hand held mixer or a stand mixer.

Fill the bottom pot of a double boiler with 1 inch of water. Add top bowl and place chopped chocolate and butter inside. Turn heat onto low, stirring the chocolate often, until melted.

Slowly drizzle melted chocolate into the eggs, stirring to incorporate it all. I poured it in with my mixer on low. If you add too much warm chocolate all at once, you can cook the eggs, so go slowly, at least at first.

Bring a pot of water to a boil.

Set 18 small mason jars or ramekins on a rimmed baking sheet or in a roasting pan. Equally divide the flourless chocolate cake batter among the jars. I used a #16 scoop, but needed about 2 teaspoons more in each jar.

Tap down the cake batter, and wipe the edges of the jar clean.

Place baking sheet in oven and carefully pour the boiling water into the pan, allowing the water to go half way up around the cake batter.

Bake for 18-22 minutes until an instant read thermometer inserted into one of the cakes registers 140 degrees Fahrenheit. Don’t have a thermometer (you should really get one,) just bake until the cakes no longer look really wet. You don’t want to over bake these cakes. They should have the texture of cheesecake once cooled. They will sink slightly in the middle as they cool.

After the flourless chocolate cakes are completely cooled, make the white chocolate mousse. Pour a tablespoon of water into a small bowl and sprinkle on the 1 teaspoon of gelatin. Allow it to bloom for 5 minutes.

Meanwhile, clean out your double boiler bowl. Pour 3/4 cup heavy whipping cream into bowl and set over pot filled with 1 inch of water. Heat on low until warm. Add gelatin, and stir until dissolved.

Add white chocolate and stir. When half of the chocolate is melted, remove from the heat. Let it sit for about 2 minutes, then stir until melted. If it doesn’t all melt, heat for a minute or so longer.

Pour melted white chocolate into a large mixing bowl, preferable one with a spout. Allow it to cool for 10 minutes. Meanwhile, whisk the remaining 1 1/4 cups of heavy whipping cream to soft peaks. Fold 1/3 of the whipped cream at a time into the melted white chocolate until light and fluffy.

Crush the candy canes into small pieces. I put my canes in a gallon sized zip top bag and smashed them with my meat mallet. A rolling pin or the back of a pan will work just as well.

Pour white chocolate mousse over the cooled chocolate cakes. Sprinkle on crushed candy canes.

Refrigerate for at least 2 hours. Allow to sit at room temperature for about 20 minutes before serving.

I plan to cover my jars with the lids and place them in the freezer until December 23rd. Then I’ll refrigerate them until just before our open house on Christmas eve. Before the guests arrive, I’ll remove the lids and place them on the table. My mom, who is a huge peppermint bark fan, just stopped by and I gave her a dessert to try. She gave it two thumbs up and is looking forward to enjoying another one on Christmas eve. Me too.

The Eggland’s Best information has been provided by Eggland’s Best. All opinions expressed here are my own.

Be sure to check out all my fun Christmas Recipes!

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