White Chocolate Peppermint Mousse {Vegan}

This fluffy White Chocolate Peppermint Mousse is so light and dreamy, it’s hard to believe that it’s completely vegan!  I played around with a few different recipes to try and make the perfect vegan mousse.

However, I started thinking about my recipe for vegan whipped cream using canned coconut milk and thought…this would be a really great base for the mousse.  With the addition of white chocolate and peppermint extract, this is one festive dessert!

White Chocolate Peppermint Mousse

To begin, place a can of coconut cream in the back of the refrigerator overnight (this is really important). Also chill the bowl of your mixer. Flip the can over (also really important) and open from the bottom.

The liquid will now be at the top of the can. Pour off the liquid (don’t throw it away! – save this for your next smoothie). We won’t be using it today.

White Chocolate Peppermint Mousse

Place the stiffened cream that remains into the chilled bowl of an electric mixer fitted with the whisk attachment.

White Chocolate Peppermint Mousse

Whip until smooth. Add 3 Tbl of powdered sugar and 1/2-1 tsp of pure peppermint extract and continue to whip to incorporate air.

In a small saucepan, heat 3 Tbl of any non-dairy milk, but if you can find it – SO Delicious! Original Almond Milk Creamer.  It’s just a little thicker and creamier which helps our end product.  To that, add 3 oz. of vegan (non-dairy) white chocolate chips.  You can get these on Amazon.com but they are available at most health food stores.  Heat until the chips are melted and you have a fluid mixture.  Cool completely.

White Chocolate Peppermint Mousse

Add the white chocolate to the coconut cream by gently folding with a spatula.  The goal is to keep as much of the incorporated air as possible.  Serve with crushed vegan peppermint candies.

White Chocolate Peppermint Mousse

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5 from 1 vote

White Chocolate Peppermint Mousse {Vegan}

Servings 4

Author Veg Life Staff

Ingredients

• FOR THE COCONUT CREAM:
• 1 Can Coconut Milk chilled overnight, discard liquid
• 3 Tbl Powdered Sugar
• 1/2-1 tsp Pure Peppermint Extract
• FOR THE WHITE CHOCOLATE MIXTURE:
• 3 Tbl Non-Dairy Milk OR preferably vegan Creamer
• 4 Tbl vegan White Chocolate Chips
• FOR THE TOPPING:
• Vegan Peppermint Candies

Instructions

• Flip the chilled can of coconut milk over and open from the bottom. The liquid will now be at the top. Discard or save for a smoothie. We won't be using it in this recipe today.
• In a chilled bowl of an electric mixer, add the stiffened coconut from the can and whip until smooth and fluffy.
• Add the powdered sugar and peppermint extract.
• In a small saucepan, heat the non-dairy milk or creamer so it is hot, but not boiling. Almond or coconut milk will work just fine. Whatever you have on hand.
• Add the white chocolate chips and whisk until melted and you have a nice, fluid mixture. Cool this mixture.
• Gently fold the white chocolate mixture into the whipped "cream" mixture, trying to maintain as much of the incorporated air as possible.
• Spoon into chilled glasses and top with crushed vegan-friendly peppermint candies.