Ivoire Peppermint Mousse

  • 250gr Heavy Cream
  • 25gr Glucose Powder
  • 25gr invert sugar
  • 14gr Ivoire Feves
  • Pinch of Kosher salt


  1. Melt feves until very smooth

  2. Combine cream, glucose and invert sugar over medium heat just until it starts to simmer.

  3. In 3-5 batches, slowly add the cream mixture to the chocolate stirring well after each.

  4. When all cream is incorporated, use immersion blender to emulsify. Emulsify for about 2 minutes.

  5. Add:

    • 350gr Heavy Cream
  6. Emulsify mixture until smooth

  7. Pass mixture through fine sieve and store in two large delis.

  8. When ready to use, Whip mixture in stand mixer. Whip just until it holds its shape and store in a star tip ended large piping bag.

  9. Pipe into mousse cups

Peppermint Checkerboard Cookies

  • 115gr confectioners' sugar
  • 339gr unsalted butter
  • 1t Kosher salt
  • ½ t Peppermint extract
  • 368gr all purpose flour


Cream together butter, sugar, salt, and vanilla. Add flour and combine until incorporated. Wrap ½ of dough in parchment. With remaining dough, add red gel food coloring (a few drops at a time) until desired shade is achieved. Wrap in parchment and chill both disks before rolling/shaping cookies.

  • 1 large egg
  • 12gr water

Place each half of the kneaded dough between two sheets of plastic. Using a rolling pin, shape each disk of dough into a 7-in square, about 3/8 in thick. Whisk together the egg and water. Cover work surface with plastic wrap. Glue together the two square sheets of dough by lightly brushing them with the egg mixture. Cut ¾ " strips from the dough using a ruler to maintain a straight edge. Place two strips of dough on plastic, alternating white and red strips. Brush in between the strips with egg wash to adhere together. Repeat with remaining strips until all are used up. Wrap assembled logs in plastic. Refrigerate 30 min, or freeze 15 min.

Preheat oven to 350 degrees. Line a baking sheet with a silpat baking mat or parchment paper. Slice each log into ¼ inch-thick slices; place on baking sheet. Baking until done, 8 - 10 min.


  • Vanilla Maldon Sea Salt
  • Pearlized Ivoire Feve
  • Mousse
  • Crushed Candy Cane
  • Peppermint Checker Board cookies


Pipe mousse into coupe glass or serving dish of your choice. Sprinkle with salt and candy cane pieces. Place a cookie and a feve on top.

Recipes courtesy of Chef Ricky Webster of Valhrona