Peppermint Mousse Recipe

5 1 1
Peppermint Mousse Recipe
Peppermint Mousse Recipe photo by Taste of Home
Publisher Photo

Peppermint Mousse Recipe

Read Reviews
5 1 1
Publisher Photo
This dessert is refreshing and mildly minty. It is a wonderful way to end a holiday meal or a delicious dessert throughout the year.—Julie Moyer, Union Grove, Wisconsin
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1 cup milk
  • 4 ounces chocolate-covered peppermint patties
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, whipped
  • Fresh mint and additional peppermint patties, optional

Directions

In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt.
Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired. Yield: 4-6 servings.
Originally published as Peppermint Mousse in Taste of Home December/January 1998, p9

Nutritional Facts

1 each: 239 calories, 17g fat (11g saturated fat), 60mg cholesterol, 141mg sodium, 18g carbohydrate (15g sugars, 0 fiber), 4g protein.

  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1 cup milk
  • 4 ounces chocolate-covered peppermint patties
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, whipped
  • Fresh mint and additional peppermint patties, optional
  1. In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt.
  2. Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired. Yield: 4-6 servings.
Originally published as Peppermint Mousse in Taste of Home December/January 1998, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forPeppermint Mousse

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
undsiouxfan@midco.net User ID: 590553 229474
Reviewed Jul. 13, 2015

"This is very easy to make, a perfect dessert for a hot summer day when you don't feel like turning on the oven. It was a big hit with my family."

Loading Image