White Chocolate Peppermint Mousse

1. 1

   Melt white chocolate in a double boiler, about 3 minutes. Watch closely and stir often so that the chocolate does not seize. Set aside to cool slightly.

2. 2

   In a separate bowl, combine egg yolks and sugar, and heat in a double boiler. Whisk constantly until egg yolks feel hot to the touch and sugar has melted, about 3 minutes.

3. 3

   Fold egg mixture into white chocolate. Add peppermint extract and fold to combine. Let cool about 10 minutes.

4. 4

   Using an electric mixture on medium-high speed, beat cream in a large bowl until stiff peaks form, about 3 to 5 minutes. Be careful not to over-beat. Fold whipped cream into white chocolate mixture, mixing thoroughly.

5. 5

   Scoop mousse into a large resealable bag. Snip one corner of the bag and pipe mousse into cups or small bowls. Alternatively, use a large spoon to scoop mousse into bowls and smooth surface. Refrigerate until chilled, at least 2 hours and up to overnight. Just before serving, sprinkle with peppermint candies. Serve chilled.

6. 6

   Recipe from Hannaford Fresh, November/December 2014.

* Per serving · 4 servings · Values may vary.

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