Add ½ cup of heavy cream and 1¼ cup of white chocolate chips to a sauce pan and heat on low, stirring continually until the chips are melted and you have a smooth mixture.
Add peppermint extract and 6 drops of green food coloring, continue to stir until the color is consistent.
Remove from heat and allow to cool completely.
In a medium bowl, add the remaining 1½ cups of heavy cream, confectioners sugar, and 8 drops of green food coloring, beat until you have stiff peaks.
Fold in cooled white chocolate mixture with a spatula until smooth.
Cover with plastic wrap and chill for two hours.
Serve and enjoy.
Recipe by SoFabFood at https://sofabfood.com/st-patricks-day-peppermint-mousse/