Name: Peppermint Mocha Mousse Ornaments
Ingredients: 6 oz semisweet chocolate, chopped; 2 tsp instant espresso powder; 1 tsp vanilla extract; 2 cups heavy cream, chilled; ¼ cup powdered sugar; 1 cup white chocolate chips; ½ cup heavy cream; 1 tsp peppermint extract; Red gel food coloring; 8 silicone half-sphere molds; 8 candy cane hooks (or candy cane pieces, pretzel rods, or fondant toppers); Crushed candy canes (optional garnish)

Description

Peppermint Mocha Mousse Ornaments

Ingredients

Scale

Chocolate Coffee Mousse:

6 oz semisweet chocolate, chopped
2 tsp instant espresso powder
1 tsp vanilla extract
2 cups heavy cream, chilled
¼ cup powdered sugar

Peppermint White Chocolate Glaze:

1 cup white chocolate chips
½ cup heavy cream
1 tsp peppermint extract
Red gel food coloring

Assembly/Decoration:

8 silicone half-sphere molds
8 candy cane hooks (or candy cane pieces, pretzel rods, or fondant toppers)
Crushed candy canes (optional garnish)

Instructions

Make the mousse:
- Melt chocolate + espresso over a double boiler. Stir in vanilla, let cool.
- Whip cream + powdered sugar to soft peaks.
- Fold whipped cream into cooled chocolate mixture until smooth.
- Pipe mousse into silicone molds. Freeze 4 hours or overnight.
Prepare the glaze:
- Heat cream until steaming, pour over white chocolate. Stir until smooth.
- Add peppermint extract. Tint half with red food gel, leaving half white.
Glaze ornaments:
- Unmold frozen mousse spheres.
- Place on rack over parchment.
- Pour alternating red/white glaze for a swirl effect. Let set 15 minutes.
Decorate:
- Insert a candy cane hook on top to look like ornament hanger.
- Sprinkle with crushed candy canes or edible glitter if desired.

Notes

Glaze must cool to ~90°F before pouring for shiny finish.
Can be made ahead: freeze mousse up to 2 weeks, glaze the day before serving.