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).
Enjoy!
Notes
Fill bowls with chocolate mousse, small candies, cookies or whatever you want. So fun!