No Bake Chocolate Mint Mousse Cups

by Lynne Feifer on December 27th, 2018 | No Comments »

Before you know it, the holidays will be over and you'll be able to take a breather. Why not start just a tad early by making these No Bake Chocolate Mint Mousse Cups for your New Year's Eve Party? They're a bite size bit of chocolate goodness with the taste of mint in a pre-baked phyllo dough cup!

An easy no-bake dessert perfect for your New Year's Eve Party!

When I'm preparing for a party one of my favorite things to prepare is dessert. If I'm hosting, then I'm also concerned about a few other things such as the table presentation, my main course and hoping that I've made enough food for all of my guests! No matter how many people we invite, be it two or twenty, I always make way too much, and send leftovers home with friends!
So, at this New Year's Eve party, this no bake dessert will save me time and I know everyone will really enjoy it.

An easy no-bake dessert perfect for your New Year's Eve Party!

I used the chocolate mousse recipe from Cookies and Cups and added the peppermint.

No Bake Chocolate Mint Mousse Cups

makes 45 cups

Ingredients for Your No Bake Chocolate Mint Mousse Cups

3 15-count packages of mini fillo shells (these can be found in the freezer section of your grocery store near the pie crusts)
1 egg
2 tablespoons granulated sugar, plus 1 additional teaspoon for whipped cream
1/2 teaspoon peppermint extract
1 1/4 cups heavy whipping cream, divided plus 1 additional cup for topping
1/2 cup semi-sweet chocolate chips
Andes Peppermint Crunch baking chips, plus red and green sprinkles for decorating, if desired

Directions for Your No Bake Chocolate Mint Mousse Cups

In a mixer, beat the egg, 2 tablespoons granulated sugar and peppermint extract for approximately 3 minutes.
Heat a 1/2 cup of the cream in a small saucepan until it becomes hot, but do not allow it to come to a boil.
Slowly pour the heated cream into the mixing bowl while it continues to run on low.
Once completely combined, pour the mixture into the sauce pan and heat on low for 5 minutes, stirring constantly while it thickens. Do not bring to a boil.
Remove the pan from the heat and stir in the chocolate chips.
Cover and place in the refrigerator for 2 hours. Stir occasionally.
In a mixing bowl, whip 3/4 cup of the whipping cream to soft peaks.
Add the chocolate mixture to the whipping cream and fold in until completely combined.
Fill each phyllo cup with about a tablespoon of mousse.
Clean the mixing bowl and beat the remaining 1 cup of whipping cream with the remaining 1 teaspoon of sugar until soft peaks form.
Place whipped cream into a piping bag and top each phyllo cup.
Sprinkle each cup with some Andes Peppermint Crunch bits and red or green sprinkles.
Place in refrigerator until serving.

An easy no-bake dessert perfect for your New Year's Eve Party!

What desserts to you have planned for your New Year's Eve party?

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Lynne Feifer

Owner, Creator, & Writer at 365 Days of Baking & More

I'm Lynne and I blog at 365 Days of Baking & More. I'm married and we have three children, two daughters ages 22 and 20, and a son who is 17. My blogging journey began in January 2011 to challenge myself while being a full-time mom. By doing so, I've found my passion, discovered what I want to be when I grow up, and increased my kitchen skills. I've fallen in love with the whole experience! My goal with 365 is to excite you with food and move you into the kitchen if you aren't already there. It's fun, delicious and can be quality time spent your family as you cook and bake together, and then enjoy what you've made around the family table. I look forward to having you join me in the kitchen!