Chocolate-Peppermint Mousse

For the chocolate lovers out there, here is a nice Christmas-y treat that goes well at any time of the year.

Chocolate-Peppermint Mousse-serves 6-8

1 12-oz bag semi-sweet chocolate chips

3 oz strong coffee (darker-roasts, usually) or espresso

1 ¾ cups whipping cream

¼ cup butter, melted

1 teaspoon flavorless granulated gelatin

½ teaspoon pure vanilla extract

¼ teaspoon peppermint extract

8-10 peppermint candies or 2 candy canes, crushed.

Whipped cream for garnish

Refrigerate a metal mixing bowl, beaters and 1 ½ cups whipping cream for at least 20 minutes.

In a double boiler, mix in the chips, butter and coffee. While melting the chocolate, stir until nearly smooth. Then, remove it from heat and let it cool until it is just a little bit warm to the touch.

Then, combine the leftover ¼ cup whipping cream and gelatin in a small saucepan and let sit without heat for about ten minutes. Then, carefully stir mixture over medium-low heat and add to the cooled chocolate. Add the vanilla and peppermint extracts and set aside.

Now, take the cold mixing bowl out and beat the cream into crown-like peaks. Mix about ¼ of this into the chocolate mixture until well combined. In two stages, gently stir in the rest of the cream. Refrigerate for at least 1 hour before serving. Spoon into serving bowls and garnish with the crushed mints and whipped cream. If you want to kick things up a notch, serve in waffle-cone bowls or other edible 'containers'!