3 Peppermint Desserts to Make for Festive Holiday Celebrations

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Nothing says the holidays like peppermint and these three luscious desserts have peppermint in spades! The Peppermint Spiral is a layered dessert topped off with a chocolate roulade cake; the Peppermint Cake is a layer cake with peppermint buttercream frosting; and the Poet Glasses feature colored mint mousses that alternate with rich ganache, all topped off with festive holiday peppermint decorations, of course!

3 Peppermint Desserts to Make for Festive Holiday Celebrations

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Peppermint Trifle Poet Glasses Recipe

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Author: Chef Isaac Ortiz Montalvo
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Yield: 15, 6 oz Champagne Glasses 1x

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Description

A trifle infused with peppermint flavors in gorgeous layers.

Ingredients

Scale

White chocolate cremeux (1 recipe)
Ganache (1/2 recipe)

Optional garnishes:

Vanilla whipped cream
Holiday peppermint decorations

For the white chocolate cremeux:

(Makes 3 quarts)

2 gelatin sheets
8.5 oz heavy cream
9 oz whole milk
5 egg yolks
1 oz granulated sugar
Mint essence, to taste
8 oz white chocolate, couverture
½ vanilla bean
Food-safe coloring gel (pink and red)

For the ganache:

(Makes 4 quarts)

48 oz dark chocolate chips
48 oz heavy cream
12 oz unsalted butter

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Instructions

In a glass of your choosing, pipe in the colored white chocolate cremeux, alternating with ganache in between the layers, ending with the ganache as the final layer.
Decorate with fresh vanilla whipped cream and holiday peppermint decorations.

For the white chocolate cremeux:

Place the gelatine in a bowl, add water, and allow to bloom.
Place the cream and milk in a saucepan and bring to a boil.
Whisk together the yolks and sugar and temper into the eggs. Return to the heat and gently bring to a low simmer.
Strain into a bowl, add the bloomed gelatine, mint essence, chocolate, and vanilla. Blend well.
If using the food gel for the Peppermint Trifle Poet Glasses, divide the cremeux into three bowls, leaving one white, dying another pink and the third red.
Place plastic wrap over the surface so a skin doesn’t form and chill overnight.

For the ganache:

Place the chocolate chips in a bowl large enough to hold all the ingredients.
Bring the cream and butter to a boil. Pour over the chocolate. Allow to sit for a few minutes to melt then mix with a stick blender until smooth.

Notes

You can experiment with dark and milk chocolate too.

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Peppermint Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Author: Chef Isaac Ortiz Montalvo
Yield: 12–15 Servings 1x

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Description

A moist peppermint cake with a sweet icing.

Ingredients

Scale

White cake
Simple syrup
Italian peppermint buttercream
White fondant (source online or in specialty cake-making stores)

Optional garnishes:

Crystal sugar
Peppermints or fondant peppermint decorations

For the white cake:

(Makes 2-8” cakes)

1 lb 8 oz cake flour, sifted
1.5 oz baking powder, sifted
½ oz salt
12 oz shortening
1 lb 14 oz granulated sugar
12 oz skim milk
¾ tbsp vanilla extract
1 tsp almond extract
12 oz skim milk #2
1 lbs egg whites
Red colouring gel, to taste
2–8” greased and lined cake tins

For the Italian peppermint buttercream: