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.
Peppermint Bark is a holiday favorite and I thought it would be fun to make a twist on this holiday classic. Instead of making chocolate bark, I chose to use the flavors of this candy in a layered mousse cake.
I started by baking flourless chocolate cakes in mini mason jars. This chocolate layer is really rich and creamy and it pairs beautifully with white chocolate mousse which made the perfect second layer.
Of course, the dessert had to have peppermint pieces on top so I sprinkled crushed candy canes over the mousse layer.
Being we are having an open house on Christmas Eve and we have guests come and go throughout the party, I chose to make these into individual-sized desserts.
I made these Peppermint Bark Desserts in mini mason jars. The mini desserts look pretty and taste great.
I know they'll be a huge hit with our Christmas party guests.
Ingredients
Flourless Chocolate Cake Layer:
- 6 large eggs
- 13 ounces good quality semi-sweet chocolate finely chopped
- 1 ½ 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
Supplies
- 18 small mason jars or ramekins
- double boiler
Instructions
Preheat your oven to 325 degrees Fahrenheit.
- Crack 6 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.
- Heat over low heat, 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 ¾ cup heavy whipping cream into a bowl and set over a 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 ¼ cups of heavy whipping cream to soft peaks.
- Fold ⅓ 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.
Variations
If you like the idea of making an individual-sized dessert, you might also enjoy making these Candy Cane Mousse Cups. Each dessert is filled with peppermint mousse and is served in a white chocolate cup.
Be sure to check out all my fun Christmas Recipes!
Recipe
- 6 Eggland's Best large eggs
- 13 ounces good quality semi-sweet chocolate finely chopped
- 1 ½ sticks butter 6 ounces, cut into small pieces
- 1 teaspoon gelatin powder
- 1 tablespoon water
- 2 cups heavy whipping cream divided
- 8 ounces white chocolate finely chopped
- 8 candy canes or 4 ounces starlight mints
- 18 small mason jars or ramekins
- double boiler
-
Preheat oven to 325 degrees Fahrenheit.
-
Crack 6 Eggland's Best eggs into a mixing bowl.
-
Beat 3-5 minutes, until doubled in volume, using a whisk, 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.
-
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. If you don't have a thermometer just bake until the cakes no longer look really wet. Do not overbake.
-
After the 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 ¾ 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, preferably one with a spout. Allow it to cool for 10 minutes.
-
Meanwhile, whisk the remaining 1 ¼ cups of heavy whipping cream to soft peaks. Fold ⅓ of the whipped cream at a time into the melted white chocolate until light and fluffy.
-
Crush the candy canes into small pieces.
-
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.
- Irresistible Sweets with Dixie Crystals® - July 13, 2024
- How to make peanut butter? - February 15, 2024
- OREO Penguins - December 20, 2023
Melissa says
What is the size of the jars you used for this? Are they 4oz jars? Thanks!
Beth says
Hi Melissa, yes, I used 4-ounce mason jars. I was thinking of making this dessert for the holiday again this year. Everyone loved it! I hope you enjoy it too.
Amy says
Hi,
I am hosting a Christmas Brunch and wanted to try these for one of the desserts. You mentioned that you had plans to make ahead and freeze. Did that work out ok? I am hoping to be able to do that!
Beth says
Yes, it worked great. I made these ahead, froze them, and served them at our Christmas eve party. They were perfect.
ColleenB. says
Was wondering if a person could use a regular cake mix or brownie mix in place of the flourless mix.
Beth says
Sure, the flavor would be different, but it would work out fine to use regular cake or brownie. I think brownie would taste amazing!
Becca Lynn says
Oh wow, those look insanely good! Thanks for sharing!
beth says
My family would agree with you. Out of all the desserts I made for Christmas this year, these layered desserts were everyone's favorite. I didn't add peppermint bits to all of them, so many who don't like peppermint just enjoyed the dark and white chocolate layers. Either way, they are great.
Jeni IGOTTHISMARTHA says
This looks amazing! I love peppermint bark!
Chicha says
I love peppermint.
Carmen N says
Chocolate and peppermint are my favorite combination - I have to make this!
The Partiologist says
These are beautiful - I love chocolate and peppermint and putting them in the little jars, makes a great presentation! I'm so glad you demonstrated pouring the boiling water in the pan - doing that always makes me a little nervous!
beth says
Me too. I just make sure I wear a glove (I've come close to burning my hand on the heating element in the top of my oven) and pour carefully.
Natasha says
This looks like a great dessert - my family would love this!
Barbara Bradford says
It looks like such a great dessert to make for a buffet. Gluten free is just a plus..
sandy says
the flourless cake is the best i just love it
dosing unit says
Wow looking so yummy and delicious cakes collection. I can't wait to make flourless cake for my lovely husband !!
terriavidreader (IN-USA) says
YUM!
Anonymous says
Hey Beth, I was over at Google looking at Christmas Desktop pictures and there was a picture of
your present cookies. I was so happy to see you there. Love this idea. Thanks, Trish Butler
beth says
I don't know what Christmas Desktop is, but I'm happy to know my pictures are there.
JC says
Chocolate and candy cane, can't ask for better, I love it.
Anonymous says
Sounds good.
garynonnemacher @comcast.net
R&Tclayson says
It looks great! My sister just went gluten free so this will make it easier to treat her to something yummy!
beth says
My father went gluten free for a while and the flourless chocolate cake was one of his favorite desserts.
Amy a says
These look great! My daughter loves anything with peppermint.
Amy a says
Looks great! My daughter loves anything with peppermint.
beth says
I hope she enjoys them:)
Anonymous says
Those look so good! I'm going to try this with the flourless cake and white chocolate pudding!
beth says
Ooh, that sounds good too!