Make chocolate cookie recipe or purchase 2-1/2″ round cookies.

Make Peppermint Mousse

1. With a stand mixer with paddle attachment, beat softened cream cheese on high until smooth.
2. Add the powdered sugar, peppermint oil (or extract) until well incorporated. Set aside.
3. In a separate bowl, whip chilled heavy cream with whisk attachment of hand held electric mixer. Whip until soft peaks form. Add corn syrup, and crème bouquet (or vanilla extract) continue beating until stiff peaks.
4. Fold half of the whipped cream into the cream cheese mixture. Return mixture to mixing bowl with whisk attachment add remaining half of whipped cream. Beat just to blend.
5. Pipe with large round tip the mousse into silicone sphere 3/4 full. Top with chocolate cookie the same size as sphere diameter 2-1/2″.  Press the top of cookie gently level with top of mold.
6. Place mold on a small baking sheet and freeze until totally frozen at least 60 minutes or longer.

Make Ganache

In 2 cup glass mixing cup, pour heavy cream.  Microwave 30 seconds to warm. Do not boil cream.  Remove from microwave and add chocolate melting wafers.  Let cream and chocolate sit for 5 minutes, then stir until thick and creamy. Mixture should be pourable but not to thin or too thick.

Assemble Dome Desserts

• Crush or chop peppermint candy canes, set aside.
• Remove frozen domes from freezer.  Line a baking sheet with parchment paper and cooling rack grid. Carefully un-mold dessert domes from mold and place on grid/cooling rack about 2″ apart.  You will be pouring the ganache over the domes so allow space between each dome.
• Pour melted ganache over the frozen domes coating all sides.  Immediately sprinkle with crushed peppermint candy canes.
• Return to freezer to set until serving time.

To Serve:  Remove from freezer 25 minutes before serving for a creamy chilled dessert.