Now that your sweet tooth has had ample time to recover from the holidays, let’s do something fun with those leftover peppermint candies you have.
Get your dark chocolate and let’s make some mousse (with just 3 ingredients)!
Since discovering the deliciousness that is vegan mousse, I haven’t been able to stop.
This chocolate peppermint version has been on my mind for quite a while now, especially since becoming a chocolate-mint convert. They just belong together, am I right?
This mousse starts with coconut cream and gets its rich chocolate flavor from a healthy dose of melted dairy-free dark chocolate. The mint infusion comes from pure peppermint extract to add that subtle cool, minty flavor.
One bite and I was in love. I mean, look at that! How could you not be?
For serving you can either get all fancy and pipe it into serving dishes, or just spoon away for the sake of ease!
And if you’re like me, no dessert is complete without a garnish – in this case ample amounts of coconut whipped cream and crushed peppermint candy.
This mousse is everything. It’s:
Rich
Fluffy
Insanely thick
Perfectly sweet
Crazy chocolaty
Mint infused
Decadent
Simple
Perfect
& A chocolate-mint lover’s dream
This would make the perfect end to any hearty winter meal. And with virtually zero effort, it comes together so fast and will make you look like a top chef!
Not into mint? You could also just sub the mint for 1/4 cup salted peanut butter, or leave it plain and top it with fresh raspberries or bananas. You really can’t go wrong!
If you try this recipe, let us know! Leave a comment, rate it, or share about it on social media. We love seeing your photos using #minimalistbaker on Instagram. It’s like a virtual mousse party. Cheers, friends!
RECIPE updated: September 6, 2016 to include a new method for ensuring the chocolate entirely melts into the coconut cream and make a fluffy, seamless mousse!
3-Ingredient Dark Chocolate Peppermint Mousse
Ingredients
- 1 14-ounce can coconut cream OR full-fat coconut milk
- 1 1/2 cups dairy-free dark chocolate (at least 65% cacao // roughly chopped)
- 1/8-1/4 tsp pure peppermint extract (I recommend this brand)
- coconut whipped cream (optional)
- finely crushed peppermint candies (optional // for garnish // check to ensure vegan friendliness)
Instructions
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Coconut cream is best in this recipe. If using full-fat coconut milk, do your best to scoop out only the cream and reserve the leftover liquid in the bottom of the can for other uses (like smoothies), and use 1/2 cup less chocolate*. Otherwise, use coconut cream and add the full amount of chocolate.
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Melt chocolate in the microwave in 30 second increments or over a double boiler until creamy and smooth (be careful not to cook past melting point).
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Add coconut cream to a medium or large mixing bowl along with melted chocolate and whisk thoroughly to combine. Add peppermint oil and mix once more. Start with 1/8 tsp, then graduate up to 1/4 tsp depending on desired mintiness (amounts as original recipe is written // start with lesser end of range and increase as desired).
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Cover and set mixture in the refrigerator to chill fully - about 4 hours. You'll know it's ready to whip when the mixture no longer sloshes around when tipped side to side.
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Once chilled and semi-firm, whip until creamy and smooth with a hand mixer, scraping down sides as needed.
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At this point you can either transfer to a piping bag or large plastic bag (with the corner clipped off) to "pipe" into dishes. Otherwise, use a spoon to divide between 3-4 serving ramekins (amount as original recipe is written // adjust if altering batch size) or short drinking glasses and cover with plastic wrap.
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Enjoy as is, or chill for 30 more minutes to allow the mousse to firm up even more (or chill overnight).
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To serve, top with coconut whipped cream, crushed peppermint, and/or chocolate shavings or cocoa or cacao powder.
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Leftovers will keep in the fridge up to 3-4 days, though best when fresh. I haven't tried freezing this recipe and wouldn't recommend it.
Notes
*Nutrition information is a rough estimate calculated using COCONUT CREAM for the mouse and does not include any additional coconut whipped cream or other toppings.
*Prep time does not include chilling.
Nutrition Per Serving (1 of 4)
- Calories: 544
- Fat: 40g
- Saturated fat: 32g
- Sodium: 63mg
- Carbohydrates: 42g
- Fiber: 4g
- Sugar: 35g
- Protein: 7g
Whoa. Mind blown. This looks sooo perfectly thick and creamy—-I’m dying to try it! Thanks!
Whoop! Let me know if you give it a try, Elle! (love your name, btw)
Ack! The link to the extract is for mint and not peppermint. Gives this a bit of a toothpastey vibe. Looking forward to trying again with peppermint! :-)
I just love this short ingredient list! What a fun, quick treat. Chocolate+peppermint is such a fabulous combination.
UGGGHHH ME WANT!!!!
That second-to-last picture makes me drool. :-/
hehe – hope you love it, Emily!
I am absolutely a chocolate mint fanatic AND I happen to have all of these ingredients in my fridge … Thanks Dana! It sounds deliciously perfect and even if I don’t end up making it this weekend, I know I will at some point. This post is bookmarked!
Whoop! I love it when ingredients for a new recipe are already in the pantry. High fives!
Gosh this looks so wonderful and delicious!
This mousse looks absolutely dreamy – and the fact that it’s vegan?! I’m doubly sold on it!
Oh wow. This recipe looks heavenly! The photography is immensely good too. I’m so trying this dish out!
Thanks, Anne! So kind :D
Easy, pretty, delicious, AND vegan?!?! You’re amazing, thank you for this. :)
My sweet tooth is absolutely ready for this!! So yummy.
What is it with turquoise bowls making photos look even more gorgeous? Maybe it’s just because I love turquoise, but I am always using them in my photos too. Love it.
Right!? I’m having a little love affair with these bowls. Got them at Crate and Barrel and love them so far! (They’re on my Simple Kitchen Post if you’re interested!) https://minimalistbaker.com/simple-kitchen-essentials/
Coconut cream is great by itself but I love whipping it with different flavors. I have yet to try peppermint though so I’m super excited to see this.
Love how you re-purpose the holiday candy canes here. Great idea!
This looks so delicious and simple! Chocolate mint, peanut butter, or orange – I don’t know which is my favorite – I like them all.
do you have any recommendations for substituting the coconut cream or milk? Coconut allergy (along with eggs, cow’s milk and all other nuts) — but my son loves vegan chocolate (and we have a ton of leftover candycanes) so I’d love to make this for him! Thanks!
Avocado? I have a great avocado based pudding that would yield a similar result. Find it here
I was going to ask if you can sub regular milk or heavy whipping cream for the coconut cream. I’m also allergic to coconut.
This looks gorgeous, now I’m hungry! haha :) x
I really like your recipes and I try as many as possible. One issue I had with this recipe was that the chocolate (cooled) instantly became cold and hardened into little flecks in the chilled coconut cream, thus preventing it from blending in reaching that nice creamy look . Thanks.
hmm, did you mix it right away? I didn’t seem to have that issue. To get it extremely smooth, another option would be blending the melted chocolate with room temperature coconut cream, refrigerating it until firm, and then whipping it again! Hope that helps, Jennifer!
Thank you for the reply, Dana. You are a dear. I was also thinking about trying it that way, and will give it another attempt.
I also forgot to mention that it might be helpful to all of us if you gave the amount of chocolate as a weight and then there will be no need to chop and measure before melting.
Thank you for the creative recipe, I always look forward to reading the descriptions.
Thanks for the feedback, Jennifer! I JUST bought a food scale this week and will be integrating in more weight measurements in the coming weeks!
Chocolate my all time favorite! Bookmarked for summer.
All your recipes are.amazing and I really love your blog but I think that “grammes” and not “cups” are in the international system. If you want to be read worldwide, perhaps the conversion will be very useful, because in Europe nobody use it and we have always to.search programs to convert…Thank you.
I just got a food scale and will be beginning to phase in grams soon!!! Thanks for the feedback.
Healthy desserts are the best kind of dessert, especially when they look this delicious! I can’t wait to give this a shot – I’m finally coming out of my sugar induced coma, so why not add a little more? This sounds amazing, I love using coconut cream in all ways possible. It is beyond delicious but also super filling.
omg omg omg.
this mousse!!!!
chocolate/peppermint is one of my favorite flavor combos and this looks so incredibly delicious. your photos are just stunning, too :)
Thanks, Abby! SO kind. Hope you love this one!
Thanks Abby!!
I have a ton of leftover candy canes and this is such a great way to use them!
This looks super easy to make! I love the short ingredient list. This looks so creamy and decadent, I can’t wait to try it!
Made this tonight with my 3 year-old sous chef. HUGE hit! Perfect combo. I served mine in mini mason jars-super cute!
Yay! Thanks for sharing, Amy!
The mousse looks like heaven! I just made chocolate mint truffles myself and can’t get enough of this flavor. Once they are all gone I probably need to try your recipe. Thank you for the inspiration!
That picture of the mousse in the mixing bowl! Not like the ones arranged in glasses were anything far from amazing but that one reminds me of my possibly favourite way to eat chocolate whipped cream: straight from the mixing bowl. And I’m pretty sure I’m not the only one … Okay, I need this mousse in my life.That’s it.
I’m always looking for fun/healthy dessert options so this is obviously going to have to happen STAT! Loving the peppermint infusion because I have about 10 peppermint sticks sitting in my pantry right now, haha.
Whoop! Hope you love it!!
Perfect! I was just wondering what to do with leftover candy canes!
Awesome! Made this mousse tonight for dessert & all I can say is WOW! So quick, easy, & very delicious! Another great recipe, thanks Dana! :-)
Yay! So glad you enjoyed it, Patti!!
Fantastic! We didn’t use the peppermint, and a 95% cacao chocolate bar. I used a little bit too much chocolate, and it turned out to be one of the most delicious ganaches I’ve ever had…and only two ingredients!
Thank you for making what will become one of our “company’s coming” dinner.
Hi! I always seem to get confused by the amounts, is it 1 + another half cup of chocolate or is it just a half? We have a different way of saying measurements in my country so I had to ask:)
Dana, any ideas? I made the mousse and on the one hand, it’s delicious. However, my mousse became SO hard. It’s like you have to chip it off to eat and then let it melt in your mouth. Tastes delicious, but definitely not fluffy in the least. Any ideas what could have gone wrong? Is it possible that I overmixed? Would that cause it to harden to such an extent?
Hi Jennifer, this happened to me the first time I made it and yes, it’s because I over beat the coconut cream. I’ve made it several times since with less beating and it has been perfect! Good luck!
No sweetener needed?
I recently learned I’m allergic to dairy and soy. Where can I find some of this magical dairy free chocolate?! That’s been the hardest part of going dairy free for me…the lack of chocolate!
I’ve been experimenting with chocolate mousse recipes all week! This one looks delicious, I had never even considered using coconut cream. Can’t wait to try it out, and then blog about it.
This would also be so good with orange instead of mint.
PEPPERMINT CHOCOLATE This is pure delight for your taste buds.
CHERRY-MINT CHOCOLATE a burst of cherry zest
Both are great flavour
Hi dana. Can i use cocoa powder instead of chocolate bar? If yes, how much should i use? Thank u. Pia
It’s so flexible, just add however much you’d like! You can use this recipe as a guide.
I”ve been loving your recipes for months now and bought Simple Meals too!
With this recipe I bought coconut cream in a can even though looks pretty similar to full fat coconut milk I’m a can. I couldn’t get it to set and then should have probably stopped. Before I put in the expensive luscious chocolate. Now I have unst chocolate and mint and coconut in the fridge hoping it will firm up before my poetry soirée! Is it because I included liquid at bottom of can.
Frozen chocalate dessert?
i love your recipes, but i HATE how they always alllllllllll the way at the fucking bottom of every giant damn post. have you ever tried to load your site on an old balls computer? it would be awesome if you could start putting them at the beginning of your posts instead.
Hi, I was just wondering if you could substitute regular chocolate for the dairy free chocolate, since I can’t seem to find it. Thanks!
It was so easy
I have some gluten-free friends coming to a party tonight so I’ve been scouring the web for recipes. I came across this yesterday and just finished whipping it up. It’s so easy to make and absolutely amazing! Thank you so much.
Wow! Super delicious and made me look amazing for my guest. This is a new family favorite! Thank you for using your talents to bless my family and our health. I originally found your site and made your Mediterranean Baked Sweet Potatoes (my husband raved about those when I made them!). I can’t think of a more amazing way to bless others by helping them live longer through healthy plant based eating, so they can be with their children longer and fulfill their life’s work. I look forward to making more of your yummy healthy creations! Big hug! Renee (40), Brad (41), Bradley (3.5), and Brandon (1.5).
I haven’t tried your original recipe for lack of a chocolate bar…but I thought I’d share my adaptation. Would love to know your comparison if you end up trying it this way…though I suspect it depends partly on how much sugar is in the chocolate bar.
Full fat coconut milk (skimmed from the top of the can)
1/6-1/4 cup cocoa powder (I used a 1/4 cup and felt it was a bit too much.)
1/4 tsp peppermint flavour oil (I want to try this with orange flavour oil sometime…)
2-3 tbsp maple syrup
This is amazing! As good if not better than the original. I’ve made this a number of times and have gotten rave reviews. Try it with Cointreau instead of peppermint for a choc orange mousse.
Hi Dana,
Do you think it will have good result to replace the chocolate to coconut oil with cacao powder mixed together with Agave for instance?
Does this taste like coconut? Need a chocolate mousse to go on top of a Turkish delight raw vegan cake.. so coconut would not go!
Unfortunately, mine didn’t work. I added the melted chocolate at once just as the recipe says. When I started mixing the melted chocolate, probably because the coconut cream was cold, the chocolate started solidifying and separating from the mixture. I ended up with coconut cream with chocolate granules. Quite frustrating. I would appreciate to have a more detailed instruction to avoid that to happen.
Sorry for the confusion Patricia! Maybe try blending room temperature coconut cream with the melted chocolate. Chill it until it thickens and is firm to the touch and then blend again!
Would you like to be spoonfed? ;D Sorry pun intended!
I made this using the same method as the 2 ingredient truffles – very finely chopped chocolate in one bowl, heat up the coconut cream in a saucepan, then pour hot milk on chocolate, stir in, cover 5 mins, stir again, chill. and it worked great!!! soooo smooth!
This looks fantastic! Do you think this would work as a filling for chocolate cake?
Hi! It would probably be too runny!
Hi:
I made this and followed directions exactly, except I left out the peppermint extract. The chocolate part has a grainy texture to it. Is that how it is supposed to be? I used Trader Joe’s coconut cream. I also made and added the coconut whipped cream. That part is smooth. Could I have gotten a bad can of cream for the mousse? Or would the added melted chocolate change the texture of the mousse? Thanks for any feedback!