Peppermint Mocha Mousse Recipe - Delicious Decadent Dessert (2024)

FAQs

How do you stiffen chocolate mousse? ›

Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture. You can also beat some egg yolks in a separate bowl over low heat until they increase in volume and slowly add them to the mousse mixture.

Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.

From there, the team refined the recipe, finding the perfect combination of rich Starbucks espresso with bittersweet mocha sauce, peppermint syrup, and steamed milk, topped with whipped cream and a sprinkle of red sugar sprinkles.

Chocolate mousse is a staple among chocolate desserts. It is very popular for all ages. Its texture is easy to recognize as it has a light, airy look, its chocolate flavor is intense and it's soft and melting on the palate. This dessert is a real treat and a light and simple finale to any meal.

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.

The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel. Additionally, the use of high-quality chocolate can contribute to the creaminess of the mousse, as the cocoa butter in the chocolate can help to create a smooth and silky texture.

If you over-whip the cream, you'll end up with a grainy mousse (although you can try to remedy it by whisking in a few extra tablespoons of cream). An electric hand mixer and a nice big bowl are my tools of choice, but a big balloon whisk and a chilled mixing bowl work well, too.

Mousse: Similar to Vanilla Bavarian Cream, this whipped cream filling is flavored with chocolate or fruit. Ganache: A mixture of chocolate & heavy cream. Similar to a fudge consistency.

What is in a peppermint mocha at Starbucks? The original Starbucks peppermint latte is made with espresso, steamed milk, their own sweet mocha sauce, and a peppermint syrup.

What milk is in a Peppermint Mocha? ›

Milk: I use whole milk, but feel free to use whatever milk you have in your fridge Non-dairy milk works great too! Sugar: for a little bit of sweetness! Cocoa Powder: use unsweetened powder to give your mocha its chocolate flavor.

Skinny Peppermint Mocha

The beverage can be prepared with sugar-free peppermint syrup, nonfat milk and skinny mocha sauce and chocolate curls without whipped cream. A Skinny Peppermint Mocha is just 100 calories for a Tall beverage.

Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can't be modified, Hillers advises finding a substitute recipe.

If you know you're going to revisit your leftover mousse within a few days (which is the most likely option), you can stick it in the fridge, where it will last for up to five days.

No, you didn't read that wrong; chocolate mousse was, in fact, once referred to as "mayonnaise de chocolat." No, this doesn't mean they were combining chocolate with mayonnaise back then; they just called it that (in between calling it chocolate mousse both before and after).

Cornstarch. Consider cornstarch the "nuclear option" for thickening mousse. Cornstarch, when used indiscriminately, can turn a souffle into pudding instantly. If thickening chocolate, add the cornstarch slurry to the melted chocolate.

Generally, it takes between 2 to 4 hours for a chocolate mousse cake to set in the freezer. It's important to remember that a chocolate mousse cake should be frozen just until it's set, not completely solid. Over-freezing the cake can cause it to become icy and negatively affect its texture and taste.

Making chocolate mousse is all about creating that light foamy texture, without having it collapse on you. And luckily, using science, we know a thing or two about stabilizing foams. In a chocolate mousse, the chocolate itself has a crucial role in stabilizing the texture.

In this recipe, we will be using cornstarch instead of gelatin to thicken the mousse mixture. Compared with gelatin, cornstarch can bring the chocolate mousse cake a creamier texture, and allow it to be vegan friendly.