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!

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.

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

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.

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.

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