Easy edible chocolate cups filled with smooth, creamy, eggless Mint Mousse make for a heavenly minty treat you can whip up in 30 minutes or less. Add a few chocolate chips or St. Patty’s Day inspired sprinkles and you’ll have a hit on your hands.
With St. Patrick’s Day coming up I thought it would be a great time to share this fun minty sweet treat. These homemade chocolate cups filled with sweet EASY-to-make mint mousse are a mint chocolate match made in heaven. The mousse comes out so creamy and light. Pair that with an edible chocolate cup… I’m in!
This mousse can be ready to eat in about 30 minutes but texturally isn’t fully set until it has chilled for at least 4 hours.
This beautiful light green mint mousse is also great for a lighter frosting on cupcakes or cakes. When I made this batch of mint mousse I also tried it with mini brownie cups. It was so good!
Why You’ll Love This Mint Mousse Recipe
- Easy to make – This mousse uses gelatin to stabilize it so the process is fairly quick to complete. It only takes about 20 minutes to prep the recipe then into the fridge to set.
- Beautiful green-colored dessert – there aren’t very many green desserts out there at are this rich, creamy and airy. This green mint mousse is a unique and delicious way to showcase that color.
- Perfect for St. Patrick’s Day or Christmas – sporting its pretty green color and sweet mint flavor this green treat is perfect for these holidays. A fun way to bring festive favors and colors to the dessert table.
Ingredients Needed:
- Gelatin + water to bloom the gelatin
- Heavy whipping cream – definitely stick with HEAVY because offers a higher fat content which will allow it to whip to a stiffer peak. Stiffer whipped cream means more stable thicker mousse but still light and airy.
- Powdered sugar
- Creme de menthe extract – this is a much softer, sweeter mint like in an Andes Mint candy. If you prefer a bolder, sharper mint feel free to use peppermint. This will give you a mint flavor like in a York Mint Patty.
- Food coloring – my extract is tinted green. If your is too you can skip this or add it if you want a brighter more noticeable green color.
- Andes Mint candies or chocolate chips – for garnish and totally optional but delicious.
- Chocolate chips or other chocolate to make chocolate cups.
Flavoring Your Mint Mousse
Mint Flavor Options: Creme de Menthe vs. Peppermint
Creme de Menthe is sweet and mild—ideal if peppermint feels too strong. My kids love it; one even calls peppermint “spicy,” so we stick to Creme de Menthe for a gentler taste. Peppermint (extract or oil) packs a bold, tingly punch. If you like sharper flavor, go for peppermint but remember a little goes a long way, especially with oils.
Extracts, Flavorings, and Oils
- Extracts (often alcohol-based) blend easily into desserts.
- Flavorings vary, so check labels to avoid overdoing it.
- Oils are super potent; just a drop or two can flavor an entire recipe.
Pick your preferred mint intensity. Creme de Menthe is easygoing; peppermint amps up the freshness. For comparison, creme de menthe is the mint flavoring used in Andes Mints. Peppermint is the flavoring used in York Mint Patties.
Chocolate Cups
The homemade edible chocolate cups were so fun too. I always think of Willy Wonka and the Chocolate Factory (the old one) where Willy Wonka drank from the teacup then ate it. So awesome! As a kid, I always thought that was the coolest part of the movie.
I have a note in the printable recipe card that explains how I made these chocolate cups.
Here’s the yummy brownie treat we made with this mousse. They were so good! Recipe to come before St. Patty’s Day.
What’s your favorite minty sweet treat?
If you like this recipe you may also like these recipes:
Mini Mousse Recipe Card + How To Make A Chocolate Cup:
Easy Eggless Mint Mousse
Ingredients
- 1/3 cup water
- 1 packet unflavored gelatin 7g or about 2 1/4 tsp
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 to 1 1/2 tsp Creme De Menthe extract a more subtle sweet peppermint flavor like Andes Mints
- 3 to 5 drops green food coloring
Method
- Stir gelatin into 1/3 cup cold water to soften. Set aside for 5-10 minutes.
- In a cup or bowl 16 oz or larger, microwave gelatin mixture for 90 seconds. Let cool (about 3-8 minutes). You want the gelatin cooled but still runny or you will get clumps in your mousse.
- Meanwhile, in a large bowl, whip cream and sugar together until beater begin to “track” or form ridges when mixing (soft to medium peak stage).
- Add mint extract and coloring.
- With mixer on medium-high speed, slowly pour cooled but still liquid gelatin. Whip until mousse thickens to stiff peaks. This is the stage before you make butter so be careful not to over whip.
- You can spoon or pipe into serving dishes or let set to use as frosting on cupcakes or cake.
- Chill for at least 4 hours before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Originally Published: 02.24.2018 Updated: 02.28.2025
Made for a special Christmas dinner dessert and they made the perfect light ending to a meal. Not too sweet and very light. I couldn’t find Crème de Menthe extract so used peppermint extract adding 1/4 teaspoon at a time until I hit just the right amount.
Perfect for St Patrick’s! Thanks for sharing.
Thanks Amy! My girls loved them. 🙂