Candy Cane Chocolate Mousse

1. 1

   Heat chocolate, milk, and butter in large metal bowl placed over pot of simmering water until chocolate is melted and mixture smooth.

2. 2

   Remove from heat, and stir in peppermint extract.

3. 3

   Meanwhile, beat egg whites and salt with electric mixer until soft peaks form.

4. 4

   Add sugar, and beat until stiff peaks form.

5. 5

   Stir 1 cup egg-white mixture into chocolate mixture until smooth.

6. 6

   Fold remaining egg-white mixture into chocolate mixture with spatula until no white streaks remain.

7. 7

   Divide among 8 custard cups or ramekins, and place in freezer 20 to 25 minutes.

8. 8

   Sprinkle each serving with 1 Tbs.

9. 9

   crushed candy canes just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.