I know, I know..a post 2 days in a row. What? What’s going on here? Crazy, right?! I really wanted to get this Peppermint mousse recipe out to you since there’s only three days until 50 Shades of Grey is released. Um.. I mean until Valentine’s Day! This would be super cute to do with the kids or bring to a Valentine’s Party at work. And since I have every intention on going to the gym tomorrow night, here I am 🙂 In general, I don’t watch television. I do make time for Vampire Diaries on Thursday nights. The ol’ man just got me hooked on Grimm. I think he’s a jerk for doing that. Now I’m frantically trying to catch up. We just started Season 3, and Season 4 is on the tv now; it’s a little frustrating. The point here, as I’m sure you are wondering, is the time I would have normally made time to try to get to the gym, is spent watching Nick the hottie on Grimm. 🙂
This little treat is perfect for Valentine’s Day. Or any day really. Pillsbury had this recipe in one of their Christmas books from like 2007. If you want to make your own chocolate shells, you can it’s pretty simple. I totally took the easy way out and bought them at the store.
Peppermint Mousse Cups
- 1.5 C Semi-sweet chocolate chips
- 1/2 C White vanilla baking chips
- 1 C Whipping cream
- 1/2 tsp Peppermint extract
- 2 drops Red food color
- Colored sugar or crushed peppermints
- Line 24 mini muffin cups with petit four paper cups. In a small sauce pan, melt the semi-sweet chocolate chips over low heat, stirring frequently. Spoon about 2 teaspoons of the chocolate into each paper cup. With the back of a small measuring spoon, spread the chocolate up sides to within 1/8″ of the top. Chocolate should be warm enough to spread. Refrigerate about 20 minutes or until completely set. (Or go to the store and purchase them!)
- In a small microwavable bowl, microwave the vanilla baking chips uncovered on high 1 minute. Stir in 3 tablespoons of the whipping cream; microwave about 30 seconds longer or until the chips are completely melted. Stir in peppermint extract and food color. Cool slightly.
- Carefully remove paper cups from chocolate cups.
- In a medium bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. Fold melted vanilla chip mixture into whipped cream. Spoon or pipe whipped cream mixture into chocolate cups. Refrigerate until serving. Just before serving, sprinkle with candy.