White Chocolate Peppermint Mousse

Melt white chocolate in a double boiler, about 3 minutes. Watch closely and stir often so that the chocolate does not seize. Set aside to cool slightly.

In a separate bowl, combine egg yolks and sugar, and heat in a double boiler. Whisk constantly until egg yolks feel hot to the touch and sugar has melted, about 3 minutes.

Fold egg mixture into white chocolate. Add peppermint extract and fold to combine. Let cool about 10 minutes.

Using an electric mixture on medium-high speed, beat cream in a large bowl until stiff peaks form, about 3 to 5 minutes. Be careful not to over-beat. Fold whipped cream into white chocolate mixture, mixing thoroughly.

Scoop mousse into a large resealable bag. Snip one corner of the bag and pipe mousse into cups or small bowls. Alternatively, use a large spoon to scoop mousse into bowls and smooth surface. Refrigerate until chilled, at least 2 hours and up to overnight. Just before serving, sprinkle with peppermint candies. Serve chilled.

Recipe from Hannaford Fresh, November/December 2014.