Creamy peppermint no bake cheesecake mousse with chocolate peppermint cookie fills a ganache covered dome dessert. You will need a half sphere mold- 2-1/2 ” round to make this dessert.
8 ounces cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon crème bouquet or clear vanilla extract
1/4 teaspoon LorAnn peppermint oil or 1/2 teaspoon extract
1– 1/4 cups heavy cream
1/2 teaspoon corn syrup
4–5 Crushed peppermint canes for garnish
6–1/2” round peppermint cookie (or dark chocolate cookie or cake round)
1/2 cup heavy whipping cream
1 cup Ghirardelli Dark Chocolate Melting Wafers
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.
To Serve: Remove from freezer 25 minutes before serving for a creamy chilled dessert.
Recipe can be doubled.
Domes can be made ahead and frozen up to 2 weeks without ganache. Cover domes with ganache an hour or two before serving.
Keywords: chocolate, dome, cookies, peppermint, mousse, candy canes