Peppermint Mousse

1. 1

   Whisk sugar, cornstarch, and egg in a medium saucepan.

2. 2

   Slowly whisk in milk, then mints.

3. 3

   Bring to a boil, gently stirring bottom of pan until mixture boils.

4. 4

   Boil 2 minutes.

5. 5

   Pour into a medium bowl; cover surface directly with plastic wrap.

6. 6

   Refrigerate 1 hour or until cold.

7. 7

   Fold in topping.

8. 8

   Meanwhile, place a sheet of wax paper on a baking sheet.

9. 9

   Spoon melted chocolate into quart size Ziploc bag; cut 1/4 inch off a corner and pipe decorations onto the wax paper.

10. 10

    Refrigerate or freeze until firm.

11. 11

    To serve, spoon mousse into dessert glasses.

12. 12

    Garnish with chocolate decorations and candy canes.

No additional tips available.