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    Home » Recipes » Christmas

    Peppermint Mousse Cake

    Modified: Sep 2, '23 · Published: Dec 1, '14 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    Celebrate Christmas by serving a festively decorated Peppermint Mousse Cake. Your holiday dinner guests will enjoy layers of fudgy chocolate brownie and white chocolate peppermint mousse topped with crushed candy canes in a starlight mint pattern.

    peppermint mousse cake

    I hosted a Christmas party this weekend and served this delicious Peppermint Swirl Mousse Cake for dessert.

    My family loved it! It's not easy to please my entire family when it comes to holiday desserts. But everyone raved about this starlight mint cake. It was the perfect ending to our holiday meal.

    The cake has the most incredible fudgy brownie layer topped with a lusciously creamy white chocolate peppermint mousse. I decorated it with crushed candy canes to look like a starlight mint. It looked so pretty sitting on my table.

    Here's my family enjoying their sweet holiday dessert.

    I hope you enjoy this recipe as much as my family did.

    White Chocolate Peppermint Mousse topped Brownie | HungryHappenings.com

    Peppermint Swirl Mousse Cake (serves 12)

    Ingredients

    Brownie layer -

    semi-sweet chocolate - Use your favorite chocolate bars or chocolate chips.
    butter - You can use salted or unsalted butter. Each works fine.
    sugar - Use granulated sugar to add sweetness to the recipe.
    eggs - It is best to use room-temperature eggs. I set the eggs in their shell in a bowl of hot tap water for five minutes to warm them.
    flour - Use all-purpose flour.

    White Chocolate Peppermint Mousse layer -

    powdered gelatin
    cold water
    heavy whipping cream, divided
    Nestle's Premier White Morsels
    confectioners (powdered) sugar
    peppermint extract

    Decoration - 
    candy canes
    optional, red gel or paste food coloring

    Supplies

    10 inch springform pan
    optional, clear acetate cake strip

    Instructions

    making a chocolate brownie in a springform pan.

    Bake the brownie layer.

    Preheat oven to 325 degrees. 

    Spray the springform pan with non-stick baking spray. 

    Place the semi-sweet chocolate morsels and butter into a microwave-safe bowl. Heat on high power for 20-30 second increments, stirring after each, until melted.

    Stir in sugar, eggs, and flour. Pour into the springform pan. Bake for 26-30 minutes.

    Cool completely.

    making white chocolate peppermint mousse

    Make peppermint mousse.

    White Chocolate Peppermint Mousse Layer -Sprinkle powdered gelatin over water and set aside to bloom for five minutes. Heat ⅔ cup of the heavy whipping cream just until it boils and stir in the gelatin until melted. Pour over white morsels. Let sit a minute, then stir until melted. If by chance all of the white chocolate does not melt, you can heat it for 10 seconds in the microwave.

    Combine the remaining 1 ⅓ cups heavy whipping cream, confectioners sugar, and peppermint extract. Whisk to stiff peaks. Stir ⅓ of the whipped cream into the white chocolate then fold in the rest. The mousse will be light and fluffy.

    Peppermint Mousse Cake Tutorial

    Crush candy canes into crumbs.

    Pour the mousse over the brownie layer and spread it in an even layer then refrigerate it for at least 4 hours.

    Note: I lined the pan with a clear acetate cake strip just to be sure that when I un-molded the cake it came out nice and clean. If you don't use one, you might want to freeze the cake for about 30 minutes, just to ensure your mousse easily pulls away from the side of the pan.

    Crush candy canes in food processor.

    Crush the candy canes.

    Meanwhile, crush your candy canes into a fine powder. If you want, you can add some red food coloring to make the candy more vibrantly red.

    How to make a Peppermint Swirl Mousse Cake that looks like a Starlight Mint | HungryHappenings.com

    Sprinkle crushed candy canes over the cheesecakes.

    Use a toothpick to draw out the starlight mint pattern on top of the peppermint mousse cake then sprinkle the crushed candy cane over top to create a red and white swirl pattern. I even marked which swirls would be filled with red candy.

    I found it easiest to create a guide out of non-stick tin foil. I folded it over into a 3-inch wide strip then shaped it like one individual swirl shape, set it on top of the mousse, and sprinkled on the crushed peppermint candy. It worked great.

    sprinkling crushed candy canes in a starlight mint pattern.

    If you use the template, clean it off every time you pick it up and move it.

    cutting the Starlight Mint Mousse Cake

    Make ahead.

    I refrigerated my cake overnight before taking the final pictures and as you can see the peppermint candy started to melt a bit. It was actually a very cool-looking effect and when we ate the cake the mints were only slightly crunchy which was nice.

    If you want a more crisp-looking starlight mint on top, add your candies no more than an hour before serving. If you like the brighter red melting candy look, then decorate the cake earlier.

    Related Recipes

    Christmas Hot Chocolate Bombs - starlight mints filled with peppermint hot cocoa.

    Starlight Mint Hot Chocolate Bombs

    These striped Candy Cane Chocolate Cups are so pretty and they are easier to make than you'd imagine. I have a video tutorial to show you how to make them in your own kitchen. Fill them with Peppermint Mousse, ice cream, pudding, candy, or nuts and serve for dessert or give as Christmas gifts.

    Candy Cane Cups

    Christmas fudge red and white peppermint fudge pinwheels

    Peppermint Fudge Swirls

    Be sure to check out all my fun Christmas Recipes.

    Recipe

    peppermint mousse cake
    Print
    Peppermint Mousse Cake
    Prep Time
    1 hr
    Cook Time
    24 mins
    Chill Time
    4 hrs
     

    Delicious chocolate fudge brownie topped with white chocolate peppermint mousse and decorated with crushed candy canes to look like a starlight mint.

    Course: Dessert
    Cuisine: American
    Keyword: candy cane, mousse, mousse cake, peppermint
    Servings: 12
    Calories: 651 kcal
    Author: Beth Klosterboer
    Ingredients
    Brownie layer
    • 12 ounces semi-sweet chocolate
    • ½ cup (1 stick) butter, cut into ½ inch slices
    • 1 cup sugar
    • 3 large eggs
    • ¾ cup flour
    White Chocolate Peppermint Mousse layer
    • 1 teaspoon powdered gelatin
    • 1 tablespoon cold water
    • 2 cups heavy whipping cream, divided
    • 10 ounces Nestle's Premier White Morsels
    • ¼ cup sifted confectioners powdered sugar
    • 1 ¼ teaspoons peppermint extract
    Decoration
    • 6 candy canes
    • optional: red gel or paste food coloring
    Instructions
    Brownie Layer
    1. Preheat your oven to 325 degrees.
    2. Spray a 10-inch springform pan with non-stick baking spray.
    3. Place the semi-sweet chocolate and butter into a microwave safe bowl.
    4. Heat on high power for 20-30 second increments, stirring after each, until melted.
    5. Stir in the sugar, eggs, and flour.
    6. Pour into the springform pan and spread it into an even layer.
    7. Bake the brownie for 26-30 minutes.
    8. Cool completely.
    White Chocolate Peppermint Mousse Layer
    1. Sprinkle powdered gelatin over water and set aside to bloom for five minutes.
    2. Heat ⅔ cup of the heavy whipping cream just until it boils and stir in the gelatin until melted.
    3. Pour over the white chocolate chips.
    4. Let sit a minute, then stir until melted.
    5. If by chance all of the white chocolate does not melt, you can heat it for 10 seconds in the microwave.
    6. Combine the remaining 1 ⅓ cups heavy whipping cream, confectioners sugar and peppermint extract. Whisk to stiff peaks.
    7. Stir ⅓ of the whipped cream into the white chocolate then fold in the rest. The mousse will be light and fluffy.
    8. Pour the mousse over the brownie layer and spread it in an even layer then refrigerate it for at least 4 hours.
    Decoration
    1. Meanwhile, crush your candy canes into a fine powder. If you want, you can add some red food coloring to make the candy more vibrantly red.

    2. Sprinkle the candy cane crumbs onto the top of the cake in a starlight mint pattern or just sprinkle them on top.

    Recipe Notes

    Store your peppermint mousse cake in the refrigerator.

    Decorate it with the crushed candy canes the day you plan to serve it. If you add the candy canes in advance they will melt slightly like mine did. I thought it looked cool but you may prefer to wait. 

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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    1. Bianca says

      December 10, 2014 at 5:13 pm

      obsessed with this recipe!!! love the swirl. #HolidayMadeSimple and #entry

      Reply
    2. Karen@ onthebanksofsaltcreek.com says

      December 10, 2014 at 2:59 pm

      Wow! That is gorgeous!

      Reply
    3. FoodtasticMom says

      December 09, 2014 at 7:30 pm

      This is a stunning presentation... and I'm sure it tastes great too! Pinned

      Reply
    4. Theresa says

      December 08, 2014 at 5:36 am

      That looks so amazingly good! Pinned for later. Hope we get to try making it! Theresa @DearCreatives

      Reply
    5. Jo-Lynne Shane says

      December 07, 2014 at 8:12 pm

      Oh my goodness, these are so gorgeous!

      Reply
    6. Danielle Simmons says

      December 06, 2014 at 4:51 am

      Gorgeous cake! And the brookie sounds so tasty. #client

      Reply
      • beth says

        December 06, 2014 at 12:57 pm

        Thanks, Danielle.

        Reply
    7. Amiejo says

      December 06, 2014 at 3:24 am

      I want to try this. I made some peppermint mocha sugar cookies that were really good and now I an hooked on peppermint. Thanks.

      Reply
      • beth says

        December 06, 2014 at 12:58 pm

        I love peppermint too and this is definitely my favorite peppermint dessert.

        Reply
    8. Kat Jeter says

      December 06, 2014 at 1:12 am

      Stopping by from Best of the Weekend link party. You had me at brownie layer! The top came out so good. Pinning!

      Reply
      • beth says

        December 06, 2014 at 12:58 pm

        Thanks for stopping by Kat. I love the brownie in this dessert. It is so fudgy. I appreciate the pin:)

        Reply
    9. The Partiologist says

      December 05, 2014 at 1:50 am

      You know how perfect this would be for my party, I LOVE it!

      Reply
      • beth says

        December 05, 2014 at 1:53 am

        I wish I could mail one to you!

        Reply
    10. beth says

      December 03, 2014 at 11:27 pm

      Thanks, Joseph. It really is delicious!

      Reply
    11. Heather Mason says

      December 03, 2014 at 6:53 am

      That cake is really beautiful! I want to make it for my holiday party!

      Reply
      • beth says

        December 03, 2014 at 12:57 pm

        Oh, I hope you do make one, you'll love it! Have a wonderful holiday season.

        Reply
    12. Lisa@hooplapalooza says

      December 02, 2014 at 3:51 pm

      oh my goodness-perfect timing Beth! i'm having a peppermint party this weekend and am sooo making this! holy heck i hope it turns out as pretty as yours! :>O

      Reply
      • beth says

        December 02, 2014 at 5:34 pm

        Oh, that sounds like fun. I'm sure this dessert will be perfect for your party. Enjoy! It really is amazing.

        Reply
    13. Jill @ KitchenFunWithMy3Sons.com says

      December 01, 2014 at 7:00 pm

      This is awesome & so pretty!

      Reply
      • beth says

        December 02, 2014 at 5:33 pm

        Thanks, Jill.

        Reply
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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