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4.5 from 4 votes

Gluten Free Chocolate Mousse with Minty Chocolate Crunch

Prep Time15 mins
Total Time15 mins
Servings: 4


  • 1 cup heavy whipping cream
  • 2 Tablespoons sugar divided
  • 1/2 teaspoon vanilla
  • 1 egg yolk
  • 1 Tablespoon Kahlua optional
  • 4 ounces semi sweet chocolate
  • 12 gluten free mint chocolate cookies chopped
  • 1 candy cane crushed


  • Whip heavy cream with 1 Tablespoon sugar and 1/2 teaspoon vanilla until peaks form. Divide in half (half will be used for the topping).
  • Beat egg yolk with 1 Tablespoon sugar until light yellow and doubled in size.
  • Beat in Kahlua if using.
  • Melt chocolate over double boiler or carefully in the microwave (chocolate burns easily!). Allow to cool slightly.
  • Slowly add chocolate to egg while continuously beating (see notes in post), careful not to scramble the eggs.
  • Fold in whipped cream.
  • Place in serving dishes and refrigerate until set or ready to serve.
  • Top with chopped gluten free mint cookies, whipped cream and crushed candy canes.