Chocolate Mousse with Peppermint Whipped Cream

For the mousse:
Add egg yolks to a stand mixer with the whisk attachment. On the highest speed whisk yolks until they thicken, about 3-4 minutes.

Meanwhile, heat ½ cup heavy cream in a medium saucepan. Do not boil just warm up the milk. Add a splash of the warm milk to the egg mixture and stir gently. We are shocking the eggs so they do not get too hot and scramble.

Add the eggs with the rest of the milk into the saucepan. Cook mixture until thickened, 2 minutes, stirring constantly. Add chocolate and stir until melted and take off heat.

Meanwhile, add remaining ½ cup of heavy cream to the stand mixer with the whisk attachment. Whisk until cream forms soft peaks. Very carefully fold whipped heavy cream into the chocolate mixture. Place in the refrigerator for 2–3 hours to set.

Before serving top with the peppermint whipped cream. Top with fresh mint leaves and mint Oreos if desired.

For the peppermint whipped cream:
Add cream and sugar to a stand mixer with the whisk attachment. Whisk until cream forms soft peaks. Add in a couple drops of peppermint extract or more to taste. Serve on top of the chocolate mousse.