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.