Peppermint Chocolate Mousse by Chef Kelly

Directions

1. In a pot, add 1 cup of heavy whipping cream and bring up to a steep, just enough to where it is barely bubbling and warmed through. Pour into a bowl with chocolate chips and stir until the mixture is smooth, melting the chocolate chips. Whisk in the protein powder. Cool to room temp. 
2. In a separate bowl, add the 1.5  cups heavy whipping cream, salt and peppermint extract. With a hand mixer or mixer, mix until a whipped cream forms and has stiff peaks. 
3. Pour the room temp chocolate mixture into the whipped cream and gently fold it in. Make sure to be very gentle, you want to keep as much air in the mixture as possible.  
4. Once it is smooth and mixed in, transfer the mixture into serving ramekins by spooning in, or piping with a piping bag. Refrigerate for 2-4 hours to set. 
5. Remove the mousse from the fridge 10 minutes before serving. Top with garnishments if you like and serve.