Ingredients:

  • 16 oz full-fat cream cheese, softened to room temperature
  • 0.5 cup powdered sugar, sifted
  • 1 tsp pure peppermint extract
  • 1 cup heavy whipping cream, chilled
  • 0.5 tsp fine sea salt
  • 0.5 cup semi-sweet chocolate chips (at least 60% cacao)
  • 2 tbsp heavy cream
  • 0.25 cup white chocolate morsels, roughly chopped
  • 0.25 cup crushed candy canes

Instructions:

  1. Soften the base. Place 16 oz full fat cream cheese in a bowl. Note: It must be truly room temperature or you will have lumps.
  2. Cream the sugar. Add 0.5 cup sifted powdered sugar and 0.5 tsp sea salt. Beat until fluffy and pale.
  3. Infuse the mint. Pour in 1 tsp pure peppermint extract. Note: This ensures the flavor is locked into the fat of the cheese.
  4. Whip the cream. In a separate chilled bowl, beat 1 cup heavy whipping cream. Stop when you see stiff, upright peaks.
  5. Fold the mixtures. Gently add the whipped cream to the cheese base. Note: Use a cut and fold motion to keep it airy.
  6. Create the ganache. Melt 0.5 cup semi sweet chocolate chips with 2 tbsp heavy cream. Stir until glossy and dark.
  7. Marble the dip. Drop spoonfuls of ganache onto the dip. Drag a knife through the dots to create swirls.
  8. Add the crunch. Sprinkle 0.25 cup white chocolate morsels and 0.25 cup crushed candy canes over the top.
  9. Set the texture. Chill in the fridge for 30 minutes. Wait until the chocolate is slightly firm but still soft.