Peppermint Bowls with Chocolate Mousse
on Nov 16, 2021, Updated Feb 09, 2024
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If you have a round silicone mold around from making hot cocoa bombs, why not use them to make chocolate bowl treats? These are dipped in peppermint for that extra holiday touch and so cute!
This is such a fun little holiday dessert!
Fill with whatever you like, but I’m also sharing a quick whipped chocolate mousse to help get you started.
Chocolate Filled Peppermint Bowls – What to Buy
I love this little recipe for edible bowls because it uses ingredients I tend to have around the holidays anyway. And it’s fun!
Your peppermint dessert lovers will be thrilled.
You will need:
- White Chocolate Candy Coating – About 1 oz. of chocolate per bowl. Almond bark will work too.
- Crushed Candy Canes – About ½ oz. per bowl or just grab a handful. No need to measure really.
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon peppermint extract – optional if you want your mousse to have a hint of mint!
You will also need a silicone mold or you can also use balloons blown up to about the size of a small apple. I prefer the molds so that is what I’m going with for these instructions.
If you want to use balloons, see the added notes at the end of this post.
Make the Bowls
To create the chocolate base, add your candy melts to a microwave-safe bowl and heat in 30-second intervals, stirring between each interval until chocolate is fully melted.
Allow chocolate to cool slightly and gently scoop or pour a small amount into the molds.
Holding the tray with both hands, gently tip it from side to side until the walls of each mold are fully coated. Then refrigerate for about ten minutes.
While cooling, add candy canes to a plastic zipper bag and crush them into small pieces with a rolling pin. Transfer to a small bowl.
Once the chocolate dessert bowls have set, carefully remove each bowl from the mold. Dip it in the melted chocolate and then into the candy cane pieces.
Place on a baking sheet lined with a sheet of parchment paper and refrigerate for another 10 minutes.
Your bowls are ready to fill!
Quick Chocolate Mousse
Whip up a quick chocolate mousse to fill your bowls!
All you need to do is combine the heavy whipping cream, confectioner’s sugar and cocoa in a small bowl and beat with an electric hand mixer until stiff peaks form.
This light and creamy dessert is the perfect addition to your little bowls. If you want even more minty flavor, add a teaspoon of peppermint extract when whipping.
Note: for a stiffer mouse that you can pipe into the bowls, allow it to chill for about 2 hours after whipping.
Chocolate Bowl Variations
As you can imagine, you can customize these bowls for pretty much any event or holiday.
Use different color candy melts or dark chocolate, dip in nuts or sprinkles and fill with candy, marshmallows or even fresh fruit.
Lots of super fun options to enjoy. A couple of these homemade peppermint patties would be delicious.
Balloon Bowl Technique
If you don’t have or don’t want to use a silicone mold for these, you can use the balloon bowl technique which is pretty much exactly what it sounds like.
If using balloons, blow each balloon up to about the size of an apple.
Once your chocolate is melted and slightly cooled, dip the balloon first in the chocolate and then immediately dip it into the crushed candy canes. Then, place each balloon on a baking sheet and place into the refrigerator to set for about 15 minutes.
After the bowls are set remove from the refrigerator and poke a small hole in the balloon allowing air to escape. This will allow the balloon to separate from the chocolate bowl.
However you make them, these homemade edible chocolate bowls will be the hit of the holiday whether you’re celebrating Christmas, Valentine‘s Day, a birthday or simply want a fun dessert the whole family will love./
Print the Recipe
Peppermint Chocolate Dessert Bowls
- 6 oz White Chocolate Candy Coating
- 3 oz Candy Canes
- 1 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Powdered Sugar
- 1/4 Cup Cocoa Powder
- 1/4 tsp Peppermint Extract, optional
To Make the Bowls
- Melt white chocolate candy coating for one minute, remove from the microwave and stir, then microwave in 30 second increments until chocolate is fully melted.
- Allow chocolate to slightly cool before scooping it into the molds.
- Gently pour or scoop melted chocolate into each mold. Gently rock the silicone mold around so the melted chocolate covers all of the walls completely.
- Place into the refrigerator to set for about 10 minutes.
- Add your candy canes to a plastic back and use a rolling pin to crush into small pieces. Transfer to a bowl.
- Once the bowls are set, carefully remove from the silicone and dip bottoms back into melted chocolate and then dip into crushed candy canes.
- Place back into the refrigerator for another 10 minutes.
For the Chocolate Mousse
- Combine whipping cream, powdered sugar, and cocoa powder in a chilled bowl. Add peppermint extract if desired.
- Using an electric hand mixer, whip mixture until stiff peaks form.
- Spoon into bowls to enjoy right away, or refrigerate for about 2 hours for a thicker consistency (this works better for piping).
Nutrition information is automatically calculated, so should only be used as an approximation.