January Bliss Peppermint Twist (Print Version)

Festive gluten-free dessert featuring creamy peppermint mousse and a crunchy chocolate base with fresh mint accents.

# List of Ingredients:

→ Chocolate Base

01 - 1 cup gluten-free chocolate cookie crumbs
02 - 3 tablespoons unsalted butter, melted

→ Peppermint Mousse

03 - 1 1/4 cups heavy cream, cold
04 - 1/2 cup powdered sugar
05 - 1/2 teaspoon pure peppermint extract
06 - 4 ounces cream cheese, softened
07 - 1/2 teaspoon vanilla extract
08 - 2 drops natural red food coloring (optional)

→ Garnish

09 - 1/4 cup crushed gluten-free peppermint candies
10 - Fresh mint leaves (optional)

# Step-by-step Instructions:

01 - Combine gluten-free chocolate cookie crumbs with melted unsalted butter in a medium bowl. Press mixture evenly into the bottom of six small serving glasses or ramekins to form the base. Set aside.
02 - Beat softened cream cheese in a large bowl until smooth. Add powdered sugar, peppermint extract, and vanilla extract; continue beating until well combined.
03 - Whip cold heavy cream in a separate bowl to stiff peaks. Gently fold whipped cream into the cream cheese mixture until smooth. If desired, add red food coloring to achieve a pale pink hue.
04 - Spoon or pipe the peppermint mousse evenly over the chocolate base in each glass. Smooth the tops.
05 - Cover and refrigerate for at least 2 hours or until set.
06 - Before serving, sprinkle crushed peppermint candies over the mousse and garnish with fresh mint leaves if desired.

# Expert Advice:

01 -
  • The contrast between the crunchy chocolate base and silky peppermint mousse makes every spoonful feel luxurious without requiring restaurant skills.
  • It comes together in about 25 minutes of actual work, then you just let the fridge do the heavy lifting while you go about your day.
  • Naturally gluten-free and vegetarian, so you're not sacrificing anything to make it work for different diets.
02 -
  • Don't skip softening the cream cheese—cold cream cheese won't blend smoothly and you'll end up with little grainy pockets in your mousse that feel disappointing on your tongue.
  • The heavy cream absolutely must be cold when you whip it, or it won't reach stiff peaks and your mousse will be dense rather than fluffy and cloud-like.
  • The chocolate base needs enough time to set before you add the mousse on top, otherwise everything merges together and you lose that textural contrast that makes this dessert so good.
03 -
  • Use an electric mixer for the cream cheese and whipped cream if you have one—it gets everything airy and smooth faster than you can do by hand, and the mousse texture is noticeably better.
  • If your peppermint extract is extra strong, start with just 1/4 teaspoon and taste as you go—you can always add more but you can't take it back once you've already mixed it in.

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