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Chocolate Mousse Cups with Peppermint Ganache

Silky chocolate mousse topped with a glossy peppermint ganache and a candy cane crunch. Rich, creamy and refreshingly minty, these little cups bring a festive Koko twist to the table.
  • Cooking Time | 40 minutes + setting time
  • Serving Amount | 6
  • Difficulty Level | Medium

Ingredients

For the chocolate mousse:

  • 3 large eggs, room temperature, separated  
  • 60g caster sugar
  • 300mls thickened cream
  • 200g Koko Black Dark Chocolate Dotties


For the peppermint ganache: 

  • 2 x 80g Koko Black Perfect Peppermint blocks 
  • 100mls pouring cream 
  • Crushed candy canes

Method

  1. Add the egg whites to a large bowl, whisk with an electric mixer until foamy, and soft peaks are forming. While the mixer is running, slowly add the sugar and continue to whisk until firm peaks form and the mixture is no longer gritty when you rub a small amount between your fingers.
  2. In a separate bowl, whisk the cream with an electric mixer until medium-firm peaks form, taking care not to over whip. 
  3. In another large bowl, melt the chocolate over a double boiler or in short bursts in the microwave, stir until smooth and runny. Add the egg yolks one at a time to the chocolate, mixing thoroughly each time. If the chocolate seizes and becomes too thick, add boiling water a teaspoon or two at a time and whisk until the chocolate loosens up again. 
  4. Fold about 1/3 of the whipped cream into the chocolate mixture. Then, gently fold through the whipped egg whites in three batches, until just combined, this will take a little while so be patient. Finally, fold through the remaining whipped cream in two batches, until there are no more white streaks. Spoon evenly into individual serving cups, smooth out the tops to make them level. Refrigerate for a minimum of two hours, preferably four hours or more, until set. 
  5. To make the peppermint ganache, break the Perfect Peppermint chocolate in to squares and add to a small bowl or jug. 
  6. Heat the cream until just below boiling point, then pour directly over the chocolate, ensuring all chocolate is submerged. Leave to sit for a few minutes then stir until combined. If there are any remaining lumps of chocolate, heat in short 10 second bursts in the microwave, stirring each time until smooth. Alternatively, gently heat over a double boiling, stirring until smooth. 
  7. While the ganache is still runny, pour evenly over each set mousse cup. Return to the refrigerator for 30 minutes or until ganache is set.  
  8. Top with crushed candy canes just before serving.