Purely Delish! Peppermint/Chocolate Mousse

 

It is Foodie Friday and I will be searching the list of all the participants for some meals I will prepare this weekend. I just love seeing what others are up to and trying some new recipes. You will definitely want to click on the picture above to link over to the Foodie Friday Fun!

Bonus: Besides all the recipes and stories that accompany them, there is a giveaway for copper cookware! In my dreams I have copper cookware, not in real life, so far, but some day…ya never know.

I am not a Cool Whip gal. I am a pure cream gal; a natural unsalted butter and not margarine gal. So when this recipe for chocolate peppermint mousse received 5 stars for  taste, ease of preparation and maximum “Impress your friends-ability:, I broke down and tried it.

This looks like 2 cups of chocolate covered espresso beans but it is actually 2 cups of Junior Mints.I doubled the recipe.

In a saucepan, combine cocoa and milk until smooth. Add mints and butter; cook and stir over low heat until smooth. Cool for 15 minutes.

Call for a teenager to come help you since it is so fun and smells wonderful but let her sleep and snuggle with the furry creatures.

Fold in the Cool Whip, even this is beautiful! That’s it! That’s all you do!

  You can scoop it into individual cups or place in a large bowl. You certainly don’t need to pipe it in to the cups but the teenager piped up and wanted to do it this way. So fun!

Refrigerate until ready to serve.

How could this creation occur with so little effort! The white stuff on top? Yep, real whipped cream; just had to use the real thing! I bashed up a lingering candy cane and sprinkled the candy on top. A garnish of mint leaf completes the look.

This was so delicious and rich; small portions at a time is just enough and we all loved it!

I am judging myself for using Cool Whip but I can’t deny how easy and delish this was. I’m thinking this would be a great Valentines Day treat.

RECIPE

Ingredients:

2 tablespoons baking cocoa

2 tablespoons milk

1 cup junior mints

2 tablespoons butter or margarine I used butter!

1 (8 ounce) container frozen whipped

topping, thawed, divided

1/2 teaspoon vanilla extract

Fresh mint and additional whipped

topping (optional) Real whipped cream!

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