Try these mint chocolate mousse pots, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.

We've also got plenty more indulgent mousse recipes, including a classic chocolate mousse, white chocolate mousse, avocado chocolate mousse, raspberry mousse and chocolate mousse cake.

This layered mint chocolate mousse pots recipe is created by original GBBO winner and expert baker Edd Kimber. Edd Kimber says: “Chocolate and mint is one of those combinations that always feels right at Christmas, and this mousse verges on the addictive."



  • 100g white chocolate, finely chopped
  • 100ml double cream, plus extra to serve (optional)
  • 3/4 tsp peppermint extract
  • a few drops green food colouring (gel pastes are best)


  • 100g dark chocolate (65-70% cocoa solids), chopped
  • 3 tbsp whole milk
  • 2 large eggs, whites and yolks separated
  • 60g caster sugar
  • 200ml double cream


  • STEP 1

    Make the mint layers by putting the white chocolate in a bowl and the cream into a small pan. Over a medium heat bring the cream to a simmer then pour over the chocolate, along with the peppermint extract and the green colouring. Mix until smooth, then put aside for 30 minutes or until cooled slightly.

  • STEP 2

    To make the chocolate mousse, put the dark chocolate in a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until melted. Remove the bowl from the heat and stir in the milk. Put aside to cool slightly.

  • STEP 3

    Whisk the egg whites until foamy then slowly pour in the sugar while continuing to whisk until the mixture holds soft peaks. In a separate bowl, whisk the cream until soft peaks.

  • STEP 4

    Mix the egg yolks into the cooled dark chocolate mixture then fold in the double cream followed by the egg whites.

  • STEP 5

    To assemble, pour a little of the mint layer into the bottom of 6 small glasses (about 200ml) and swirl so it levels out. Put the glasses in the freezer for 10 minutes or until the layer is set. Top with 2 tbsp of the mousse mixture and carefully spread into an even layer. Freeze for 10 minutes as before.

  • STEP 6

    Repeat this layering process until all the mousse is used. Refrigerate the finished desserts for a few hours or overnight until ready to serve. You can serve them as they are or with a little dollop of whipped cream, if you like.

Check out more of our impressive Christmas dessert recipes

Speculoos cheesecake


Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist

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