Heat 3/4 cup cream in a heavy saucepan over medium heat until hot but not boiling. Remove from heat, and add chocolate, stirring until melted. Stir in peppermint extract; cool completely.
Beat remaining 3/4 cup cream until firm peaks form. Fold chocolate mixture gently into whipped cream mixture. Spoon mousse into 8 (3-ounce) cups or glasses; garnish, if desired. Chill until ready to serve.
This is an excellent recipe. It's easy and very, very tasty. Be sure to use fresh, premium white chocolate. If it's old, the mousse will taste stale. I added a little bit of red food coloring to the mousse. When it's topped with whipped cream and some peppermint bits, it makes a stunning presentation. Next time, I'm going to use raspberry extract. I'm also thinking of trying cinnamon, lemon, and root beer. The possibilities are endless. Thanks for sharing!