Heat ½ cup cream in a medium saucepan over medium heat until steaming.
Remove from the heat, and add the chopped chocolate without stirring. Let it sit for 2 minutes, and then gently stir until the chocolate is fully melted. Stir in the peppermint extract. Pour the mixture into a bowl.
Cool completely, about 10 minutes in the freezer, stirring once halfway through. Once cooled, whisk the mixture until it starts to thicken.
In a large bowl, beat the remaining ½ cup cream to stiff peaks.
Whisk ⅓ of the whipped cream into the melted chocolate until combined.
Use a rubber spatula to gently fold the remaining whipped cream into the white chocolate mixture ⅓ at a time.
Spoon the mousse into 6 small glasses. Cover and store in the fridge for up to 5 days.
Serve chilled. Right before serving, sprinkle the crushed candy on top.
Notes
Storage: You can store White Chocolate Peppermint Mousse in the fridge for up to 5 days. Wait to sprinkle the crushed candy on top until right before serving.