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© 2020 Dessert'D Organic Bake Shop

Candy Cane Mousse

Candy Cane Mousse... The perfect Holiday Dessert. This dessert is so easy to make and it's so festive you're just over all killing it this holiday if you serve these little mousse cups. I wanted to make something festive, but not decorate cookies or do something that was going to take up too much time - or be hard. Let's be real, I like to make things that are fairly easy and most of all delicious. And especially during this time of year I have very limited time. So, I created this Candy Cane Mousse and I can honestly say I spent less than half the time I would have spent to decorate cookies. And it is delicious! That leaves me with more time for Christmas shopping and wrapping presents... or more baking. I used ColorKitchen to dye the mousse red (of course) and I used Wholesome Sweet Organic Candy Canes. Find the recipe below. 





Candy Cane Mousse | Makes 4 Jars


1 1/2 cups organic heavy whipping cream

16 grams (1 teaspoon) organic cane sugar

1 teaspoon organic vanilla extract

250 grams (1 1/3 cup) chopped organic white chocolate

1 teaspoon organic peppermint flavor

2 teaspoons ColorKitchen Yellow Dye (find here)

1 1/2 teaspoons ColorKitchen Pink Dye (find here)

organic candy canes, crushed (find here)


Extras

3 piping bagsAteco tip #846


Method In a double boiler, melt the white chocolate. Once completely melted, slowly add 1/4 cup of the cream and stir to combine completely.

Remove from heat place in the fridge until completely cool, about 2 hours.

Divide the ganache into two separate bowls, they should weigh about 85 grams each.

In one of the bowls, add the yellow dye, pink dye and peppermint flavor and stir to combine completely.

In a stand mixer fitted with the whisk attachment (or you can use a hand mixer), add the remaining cream, sugar and vanilla extract. Whisk on low and gradually turn up the speed as soon as it doesn’t splatter anymore. Turn the speed up to high and whisk until the whipped cream has formed a stiff peak.

Divide the whipped cream into the two bowls of ganache, you will have about 57 grams in each bowl. Fold in the whipped cream until completely combined.

Cover with plastic wrap and put back in the fridge for at least 4 hours or overnight.

Put both the white chocolate and pink peppermint mousse in a piping bag and cut a small hole in each.

Then place them both in another piping bag with Ateco tip #846.

Pipe into shallow bowls or shot glasses and serve immediately.

Top with crushed candy canes.


High Altitude - Follow the recipe exactly as noted!