Peppermint Mousse

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This easy Peppermint Mousse is made with homemade coconut whipped cream, melted chocolate and Califia Farms Peppermint Mocha Creamer. Set in the fridge and enjoy!


Servings: 4 

Prep Time: 20 minutes 

Freeze Time: 4 hours

Total Time: 4 hours 20 minutes





  1. Freeze your can of coconut cream for at least one hour, up to overnight. 
  2. In a microwave safe dish, melt your chocolate chips with 1/4 cup of creamer until smooth and melted. Set aside. 
  3. Using a stand mixer or hand mixer, pour in your cold coconut cream and 1-2 tablespoons of creamer and whip for about 8-10 minutes, or until soft peaks form and it’s not watery.
  4. Set aside about 2-3 tablespoons of the coconut cream for topping (optional). 
  5. Slowly pour in your melted chocolate and fold to combine. Fold by using an 8-figure shape with a spatula until all the chocolate and coconut cream are mixed together. 
  6. Pour into ramekins and set in the fridge for 4 hours to overnight. 
  7. Top and serve with your coconut whipped cream and peppermint candy, if desired. Enjoy!