Peppermint-Mousse Cake

Peppermint-Mousse Cake
Photo by Miki Duisterhof


  • 1 tablespoon corn syrup
  • 1 candy cane or 5 peppermint hard candies, chopped
  • ½ 8-ounce container mascarpone cheese or sour cream (1/2 cup)
  • ½ cup toasted slivered almonds, chopped
  • 1 16-ounce frozen pound cake
  • 2 tablespoons butter
  • 1 12-ounce bag semisweet mint chocolate chips, chopped, or one
  • + 3 more ingredients
    • 2 tablespoons sugar
    • 1 cup heavy or whipping cream
    • 12-ounce bag semisweet chips plus 1 teaspoon peppermint extract

Defrost the pound cake according to the label directions. Slice it horizontally into 3 layers. In a large bowl, combine the whipping cream and sugar and beat until stiff peaks form. Fold in the mascarpone, almonds, and 1/3 of the mint chocolate chips. Place half the remaining mint chocolate chips...

View full recipe at My Recipes


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