You know we had to squeeze in one more chocolate peppermint dessert…. There can be lots of prep when planning Christmas, and this dessert comes together quickly and feels like the perfect ending to a holiday meal. You can make these in advance and pull them from the fridge when ready to serve 💫

Adapted from @doriegreenspan
Serves 8

10 1/2 oz bittersweet chocolate chips, or chocolate bar, coarse chopped
9 large eggs, separated, at room temperature
3 Tablespoons strong coffee
1/2 teaspoon peppermint extract
1/2 teaspoon salt
4 1/2 teaspoons sugar
Whipped cream and candy canes to garnish

Melt the chocolate in the microwave in 30 second intervals until melted, stirring after each 30 seconds.

Using a whisk, stir the egg yolks into the melted chocolate one at a time. Add the coffee and peppermint extract and whisk until combined.

In the bowl of a standing mixer fitted with the whisk attachment, or in a bowl with a handmixer, beat the egg whites with the salt until they start to form peaks. While beating, gradually add the sugar. Continue to beat until the whites are shiny and hold peaks.

Spoon 1/4 of the whites over the melted chocolate and stir with the whisk until the mixture is almost smooth. Spoon the rest of the whites over the chocolate, using the whisk or a route large rubber spatula, carefully fold them in. Do not overwork the mixture!

Spoon the mousse into a serving bowl or individual bowls or glasses- we love to use footed glasses. You can either serve immediately or cover and keep in the refrigerator until you’re ready to eat. Serve with whipped cream and a candy cane to garnish.