The Christmas tree is up and the lights are twinkling and everything smells like this magical combination of pine trees and cinnamon sugar candles.  That and the peppermint mochas I can’t see to stop drinking!  We decorated out tree yesterday and hung a wreath on the front door, ok well actually its on the inside of the front door but that way I can watch the twinkly lights from my office computer, so its way more awesome that way!

I am going to spare you all the misery of dancing around and quoting the entire Elf movie on repeat, I guess the husband will have to endure that part, and spread some holiday cheer by sharing one of my favorite Christmas desserts!

I absolutely love simple desserts, and sometimes during the holidays desserts get so complicated! These peppermint chocolate mousse cups are so light, refreshing and the perfect after dinner bite!  Best part is that the can be whisked up in a snap and kept on hand if you are having friends over, or let’s be honest you just want to eat a few for yourself!

In my print cookbook, there is an entire chapter dedicated just to Christmas and these festive recipes may just be some of my favorites! I take you thorough everything from desserts to appetizers, breakfast to the main event so that your holiday season can be tasty and healthy too! If you need some inspiration be sure to grab a copy of my cookbook!

All recipes in All American Paleo Table

Now go make these sweet little peppermint chocolate mousse cups and decorate your tree!

Paleo Peppermint Chocolate Mousse

Creamy, chilled and absolutely delicious, these peppermint cream pots are the perfect after dinner bite.  They are great to bring to a dessert party as they are individual in size and something everyone will love!

makes 4 small mousse cups

Ingredients

• 1/4 cup water
• 1 tsp grass-fed gelatin
• 1/4 cup raw honey
• 2 cups heaving whipping cream or coconut milk
• 3/4 cup raw cacao powder
• 2 tsp pure peppermint extract

Directions

• Add the water to a small sauce pan.  Sprinkle the gelatin on top and set aside for 10 minutes to bloom.
• Add the honey to the sauce pan and over low heat, stir the gelatin mixture just until you can see that the gelatin has completely dissolved.
• Add the cream, cacao, peppermint and gelatin mixture to a blender.  Blend just for about 5 seconds or until smooth.
• Pour into individual cups or ramekins and refrigerate for 4 hours or until firm.
• Garnish with chocolate shavings if desired.

This & That

• If you are using heavy cream which is already cold from the refrigerator, your cream pots will only need about an 1 hour to firm up and will be a bit thicker in texture than those with the coconut milk.  However coconut milk takes a bit longer due to the consistency.