Peppermint Crisp Caramel Mousse

This rich and decadent Peppermint Crisp Caramel Mousse dessert is a twist on the classic quick and easy South African dessert, the Peppermint Crisp Tart.



  • 200 grams chocolate coconut cookies
  • 375 grams Caramel Treat or Dulce de Leche equivalent to 1 can of Nestle Caramel Treat
  • 250 ml double thick cream
  • 5 ml lemon juice
  • 2 ripe bananas, sliced splashed with 2.5 ml of the lemon juice


  • 250 ml whipping cream
  • 50 grams Cadbury mint chocolate grated or one 35 gram Peppermint crisp bars broken into small pieces
  • 10 Pecan halves


  • Crush the chocolate coconut cookies and add one third to the bottom of the dessert bowl.
  • Slice the bananas and splash with 2.5 ml of the lemon juice to prevent browning.
  • Whip the cream until stiff peaks form.
  • In a separate bowl, beat the caramel and 2.5 ml of the lemon juice until smooth and then add to the double thick whipped cream.
  • Whip again to combine and ensure that it is not runny.
  • Pour half the caramel cream mixture over the cookie crumbs and add a layer of banana slices.
  • Add another layer of cookie crumbs, caramel cream and banana slices.
  • Top with the rest of the cookie crumbs and decorate with whipped cream, grated chocolate or chocolate pieces and pecan halves.
  • Refrigerate for a minimum of 3 hours before serving.


  • For the no churn ice cream prepare the recipe as indicated but layer the dessert in a freezer proof container and freeze overnight or for a minimum of 5 hours.
  • If you cannot find ready made caramel treat or dulce de leche you can also use 1 can of full cream condensed milk boiled for approximately 3 to 3.5 hours to caramelise the sugars.