Christmas on a Plate | The Fauxmartha

Every year it happens. A new Christmas in a _____ is born. Though, I had to change my preposition from in to on this year. This year I give you: Christmas on a Plate. It might be the easiest and prettiest of the bunch. 

Christmas on a Plate | The Fauxmartha

A little back story—6 years ago I made a triple chocolate peppermint trifle for my then annual work Christmas party (layers of homemade brownie, chocolate pudding, and white chocolate peppermint mousse). A couple bites in a coworker said, “This tastes like Christmas in a Bowl.” She couldn’t have described it better. The trifle was more accurately renamed, and quickly became the mascot of our Christmas party.

Christmas on a Plate | The Fauxmartha

For 4 years I made that beast of a dessert. After moving away, I decided to extend the Christmas in a _____ family. First it was cookies. Then it was a tart. Now it’s an icebox cake, on a plate.

Christmas on a Plate | The Fauxmartha

This family is rich. A little goes a long way. But oh does it taste like Christmas. Speaking of family, I’m cutting out early on this post to attend another baby dance party. Peace, love, and merry christmas… on a plate!

Christmas on a Plate | The Fauxmartha

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Christmas on a Plate

  • Yield: 8-10 servings 1x


Layers of white chocolate peppermint mousse and wafer chocolate cookies—it’s Christmas on a Plate. With only 4 ingredients, this dessert is surprisingly rich. A little goes a long way. Make it ahead of time. Keep your oven off.


  • 2 1/2 c. heavy cream, divided
  • 10 oz. white chocolate, coarsely chopped
  • 1/2 c. crushed peppermint candies*, plus more for garnish
  • pinch of salt
  • about 70 chocolate wafer cookies


  1. Prepare an ice-water bath; set aside. Place white chocolate in a bowl plus a pinch of salt. In a small sauce pan, bring 1 cup cream nearly to a boil. Pour cream over chocolate and whisk until smooth. Set bowl in ice-water bath to cool. Stir occasionally, until thick enough to hold ribbons on surface, about 1 hr. (If it’s still not holding ribbons, pop it in the freezer, stirring every 5 minutes until firmed up.)
  2. Beat remaining 1 1/2 cups of cream to nearly stiff peaks. Slowly beat in white chocolate mixture until light and fluffy. Stir in crushed peppermint. Cover with plastic wrap and refrigerate for 1-2 hours.
  3. Remove from fridge and stir. The mousse will turn a pretty shade of pink. Using a dinner plate or cake stand, spread a very thin layer of mousse to keep cookies in place. Lay 7 cookies down. Spread a layer of mousse over the cookies leaving about a 3/4″ overhang for the cookies to peek through**. Repeat until you have 7-8 layers.
  4. Spread the remaining mousse over the top. Crush 2-3 cookies and sprinkle over top. Add another sprinkle of crushed peppermint.
  5. Store overnight in fridge lightly covered. Serve next day.


*Mini candy canes are the easiest to crush.

**Use a little less mousse than pictured. I wish I had done a couple more cookie layers. I got over zealous.

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Dessert styling inspiration from Sweet Paul.

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