No-Bake Holiday White Chocolate Peppermint Bark Mousse

Chatting Over Peppermint Bark Mousse

Okay, not to sound dramatic, but the first time I made this No-Bake Holiday White Chocolate Peppermint Bark Mousse was after a snowstorm knocked the power out. Seriously. We were glad for the gas stove, but mostly I was just determined to finish dessert for my family (because apparently snowshoveling = ravenous cravings for peppermint). By the time we finally sat down to eat, we were chilled to the bone — and this mousse was like a little blanket for the soul. You know that feeling when your spoon cracks through peppermint bark and you get the creamy stuff underneath? That’s the vibe here, except way easier.

Also, I have to admit, I love using this mousse as a sneaky excuse to buy those fancy peppermint bark bars that are delicious but kind of just for show most of the year.

Why You’ll Love This (At Least In My House)

I make this when life’s gotten a bit wild and I want a win without turning on the oven (especially when my kitchen’s already a warm mess). My family basically goes bananas for anything involving white chocolate and candy canes—one year I tried skipping the bark, and I never heard the end of it. (Peppermint mutiny!)

Also, if you’ve tried making real mousses and got stuck cleaning scrambled eggs from the pot…this recipe saves you from all that. Just whip, fold, eat, repeat.

Ingredients (And Some Substitutions I’ve Tried…)

• 8 oz (about 230g) white chocolate (sometimes I use chips if I can’t find good bars — don’t tell my baking friends)
• 2 cups heavy whipping cream (double cream works too or even half-and-half in a pinch, but you’ll get a looser mousse)
• 4 oz cream cheese, softened (I’ve used mascarpone once, not bad but not quite the same bite)
• 1/3 cup powdered sugar (maybe a tablespoon more if you like it sweet; my gran always insisted on sifting but…I rarely do)
• 1/2 teaspoon peppermint extract (cautiously—don’t glug, it’s strong)
• 3/4 cup peppermint bark, chopped (or honestly, use a candy cane crushed up and swirl in some melted chocolate—no one’s going to know)
• Pinch of salt (I drop it in with a dramatic flourish but honestly, any fine salt works)
• Extra crushed candy canes for topping (totally optional but looks cute)

How To Make It (With All My Little Detours)

1. Melt the white chocolate. I use the microwave, 20 seconds at a time, stirring in between so it won’t seize up. If you’re using a double boiler, power to you (I’m usually too impatient). Set aside to cool a smidge; if it’s piping hot, it’ll melt the cream mix and things get lumpy.
2. In another bowl (big enough for some drama), whip the heavy cream until it’s forming stiff-ish peaks — not dry and flaky, just holding a nice swirl. This is usually when I sneak a little taste. Actually, I find it tastes better if you don’t whip it to oblivion.
3. In a third bowl (on second thought, you could probably use the first bowl if you’re lazy like me and don’t mind a mess), beat the softened cream cheese and powdered sugar till it’s creamy. Throw in the peppermint extract and salt.
4. Pour the slightly-cooled (I mean, don’t chill it solid!) melted white chocolate into the cream cheese mixture. Stir until it’s smooth — don’t worry if it looks a bit weird at first, it comes together.
5. Fold in about two thirds of the whipped cream gently—it’ll look marbled at first, which is actually really pretty. Fold, don’t stir, unless you like eating mousse soup. Save the last bit of whipped cream for later.
6. Now’s the fun part: take half your chopped peppermint bark, mix it in. Spoon into cute jars or bowls, or a big trifle dish if you’re feeding a crowd. Dollop the rest of the whipped cream on top, sprinkle with the rest of the bark and candy canes.
7. Chill for at least 2 hours – but honestly, I think it tastes even better the next day. The flavors get comfy together, you know?

Notes I Wish I’d Known Sooner

• Don’t overdo the peppermint. One time I added a full teaspoon and everything tasted like toothpaste meets Sugar Rush — not a win.
• If your white chocolate seizes, throw it away and come back. Trust me. I once tried to salvage it with a splash of milk and, well…never again. Here’s a quick explainer on why chocolate seizes.
• Buy extra peppermint bark, because the “quality control” (read: sneaky nibblers) in my house is out of control at holiday time.

Variations (Plus a Fail!)

• I tried swapping dark chocolate for white and it was pretty good, not as festive, but great if you’re anti-white chocolate (I see you, Dad).
• Swap in crushed Oreos with a dash of mint for a whole different take — my kids call this the “fake blizzard” mousse.
• Once, inspired by something I read on Sally’s Baking Addiction, I tried folding in marshmallow creme. It got sticky, weird, and did not set. Lesson learned! Marshmallow = nope here.

What If I Don’t Own Fancy Equipment?

Mixer’s good to have — but honestly, I’ve used a big whisk and some elbow grease in a pinch. It’s sort of a workout? If you don’t have a microwave, a heatproof bowl over simmering water gets the chocolate melted, just don’t get water in there. Or use a fork to crush candy canes if you’re short on a real pestle. Necessity is the mother of invention, right?

How Long Does It Keep?

Technically, covered in the fridge, this mousse keeps about three days. But, in my house, it never lasts more than a day—someone’s always found the stash and ‘sampled’ it before dinner. I do find it gets even creamier after a night, sort of like how pasta salad always tastes more at home after resting.

Ways To Serve (Not That You Need An Excuse)

I love piling it in little jam jars and letting everyone grab their own—that way, if you’re serving kids, they can decorate with extra bark or sprinkles. My cousin swears by making one big bowl and letting everyone just dig in family-style, but I like a bit more decorum (at least until the second helping rolls around).

Lessons Learned—aka My “Pro” Tips

• Don’t try to rush chilling. I once stuck a batch in the freezer to go faster and it got weirdly icy in spots (you want creamy, not frostbitten mousse, right?).
• Use room temp cream cheese! Cold cream cheese forms little lumps, which are a pain. I’ve tried microwaving it to cheat, but on second thought, just leave it out while you prep other stuff.

Your Questions! (Because People Do Ask)

Can I make it ahead of time? Yep – actually, I tend to think it’s even better made the night before. The flavors meld. (I’d wait to add candy cane bits until serving if you don’t want them to go sticky!)

Is there a way to make it dairy-free? I haven’t tried this (would love to hear if someone has!), but maybe coconut whipped cream and dairy-free white chocolate bars? I imagine the texture might shift.

Can I skip the bark part? Of course, but…that’s what makes it feel festive. You could do chocolate chips or just the mousse, but I’d miss the crunch, personally.

The mousse seems runny. What did I do? Most likely, the cream was under-whipped or the chocolate was too warm—or honestly, maybe impatience, which happens. Next time, let everything cool and whip a bit longer.

Can kids help make this? Oh, for sure! Just watch the chocolate melting bit, that can get messy (and hot). But they love to bash the candy canes. Maybe set out old tea towels first. Ask me how I know…

Digression: Ever notice how holiday desserts have a way of tasting better when you’re in your pajamas? Maybe that’s just my family.

For more dessert inspiration when you can’t bear to turn on the oven, I got lots of ideas here—some are weirdly genius.