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
- 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.)
- 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.
- 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.
- Spread the remaining mousse over the top. Crush 2-3 cookies and sprinkle over top. Add another sprinkle of crushed peppermint.
- 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.