Dark Chocolate Peppermint Mousse Tart Recipe

Introduction

This Dark Chocolate Peppermint Mousse Tart is a stunning dessert that combines a chocolate graham crust with a light, minty white chocolate mousse and a silky dark chocolate glaze. It may look fancy, but it’s surprisingly easy to make and perfect for holiday celebrations or any special occasion.

Ingredients

• For Chocolate Crust:
• 1 cup chocolate graham crackers, finely ground (about ten 5″ x 2 1/4″ graham crackers)
• 6 tablespoons melted butter
• 1/4 cup sugar
• For Peppermint Mousse:
• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water
• 4 ounces white chocolate chips
• 2 1/2 tablespoons milk, half and half, or cream
• 1 tablespoon powdered sugar
• 1 cup heavy whipping cream
• 3-4 drops pure peppermint oil (adjust if using extract)
• For Dark Chocolate Glaze:
• 1/4 cup heavy whipping cream
• 3 1/2 ounces bittersweet or dark chocolate (around 70% cocoa)
• 2 teaspoons light corn syrup
• 2 tablespoons very warm water

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Combine the ground chocolate graham crackers, melted butter, and sugar. Press the mixture evenly into the bottom and up the sides of a 9.5-inch tart pan with a removable bottom. Bake for 10 minutes then cool on a rack for at least 15 minutes.
2. Step 2: For the peppermint mousse, sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 15-30 seconds until dissolved—do not boil.
3. Step 3: Melt the white chocolate in the microwave in 30-second intervals, stirring until smooth. Heat milk until steaming (about 30 seconds). Whisk milk into melted white chocolate until smooth.
4. Step 4: Add gelatin and peppermint oil to the chocolate mixture, whisking until smooth. Let cool to 85°F (29°C) or less but do not let it solidify.
5. Step 5: Whip heavy cream with powdered sugar until medium-stiff peaks form. Fold one-third into the chocolate mixture to lighten it, then gently fold in the remaining whipped cream until combined.
6. Step 6: Spoon mousse into the cooled crust and smooth the top. Refrigerate for a few hours or cover and chill overnight to set.
7. Step 7: For the glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth, then add corn syrup and warm water, mixing thoroughly.
8. Step 8: Pour the glaze evenly over the chilled mousse tart. Tilt and rotate the tart to coat the surface completely without any white spots. Let set for about 1 hour before serving.

Tips & Variations

• Use pure peppermint oil for the best flavor; if using extract, adjust the amount as it may be less potent.
• If you can’t find chocolate graham crackers, avoid substituting with different cookies; try an Oreo crust recipe instead for the best texture.
• Be precise with mousse temperatures and fold whipped cream gently to keep the mousse light and airy.
• Decorate with crushed candy canes, white nonpareils, sparkling sugar, or rosemary sprigs for a festive touch.

Storage

Store the tart covered in the refrigerator for up to 3-4 days. Allow it to sit at room temperature for a few minutes before serving to avoid condensation on the glaze. The tart is best enjoyed the day it is finished.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust and mousse ahead of time?

Yes, you can prepare the crust and mousse a day in advance and chill the tart overnight before glazing it on the day you want to serve.

What if I don’t have gelatin?

Gelatin helps the mousse set properly and resist sogginess. If you don’t have gelatin, the texture may be softer and less stable, so it’s best to use it for this recipe.

Dark Chocolate Peppermint Mousse Tart Recipe

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★★★★★

4.6 from 107 reviews

• Author: Lila
• Total Time: 8 hours 35 minutes (including chilling time overnight)
• Yield: 12 servings 1x

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Description

This Dark Chocolate Peppermint Mousse Tart is a festive and elegant dessert featuring a chocolate graham cracker crust, a light and minty white chocolate-peppermint mousse filling, and a rich dark chocolate glaze. Perfect for holiday celebrations, it combines the creamy texture of mousse with the refreshing flavor of peppermint and the indulgence of dark chocolate for a truly impressive treat.

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Ingredients

Scale 1x2x3x

For Chocolate Crust:

• 1 cup chocolate graham crackers, finely ground (about ten 5″ x 2 1/4″ graham crackers)
• 6 tablespoons melted butter
• 1/4 cup sugar

For Peppermint Mousse:

• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water
• 4 ounces white chocolate chips
• 2 1/2 tablespoons milk, half and half, or cream
• 1 tablespoon powdered sugar
• 1 cup heavy whipping cream
• 3–4 drops pure peppermint oil (adjust amount if using extract)

For Dark Chocolate Glaze:

• 1/4 cup heavy whipping cream
• 3 1/2 ounces bittersweet or dark chocolate (70% cocoa recommended)
• 2 teaspoons light corn syrup
• 2 tablespoons very warm water

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Instructions

1. Prepare Chocolate Crust: Preheat your oven to 350°F. In a bowl, combine the finely ground chocolate graham crackers, melted butter, and sugar. Press this mixture evenly along the bottom and sides of a 9.5″ wide by 1″ high tart pan. Bake for 10 minutes, then let cool on a rack for at least 15 minutes.
2. Bloom and Dissolve Gelatin: Sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes. Microwave the mixture for 15-30 seconds until just dissolved — avoid boiling.
3. Melt White Chocolate and Combine: Melt the white chocolate chips in the microwave in 30-second intervals, stirring between until smooth. Heat the milk or cream until just steaming (about 30 seconds), then whisk it vigorously into the melted white chocolate until smooth. Stir in the dissolved gelatin and peppermint oil, whisking again to combine. Allow the mixture to cool to 85°F or less, but do not let it solidify.
4. Whip Cream and Fold Into Chocolate Mixture: Whip the heavy cream with powdered sugar until medium-stiff peaks form. Add one-third of this whipped cream to the chocolate mixture and stir until just combined. Gently fold in the remaining whipped cream to keep the mousse light and airy.
5. Assemble and Chill Mousse: Spoon the mousse into the cooled tart crust and smooth the top using an offset spatula. Refrigerate for several hours or cover and chill overnight to allow the mousse to set firmly.
6. Prepare Dark Chocolate Glaze: Bring the heavy cream to a boil and remove it from heat immediately. Stir in the dark chocolate until it is completely melted and smooth. Mix in the light corn syrup, then stir in the warm water until everything is fully combined.
7. Glaze the Tart: Pour the dark chocolate glaze evenly over the set mousse tart. Tilt and rotate the tart to coat the surface evenly, ensuring no white spots remain visible. Let the glaze set at room temperature for about 1 hour.
8. Serve and Store: The tart is best served the day the glaze is applied. Store covered in the refrigerator for 3-4 days. Before serving, allow the tart to sit out for a few minutes to avoid condensation on the glaze.

Notes

• Follow mousse temperature instructions carefully to achieve the perfect texture.
• If you can’t find chocolate graham crackers, use an Oreo crust recipe instead to ensure the correct fat and sugar content.
• Be gentle folding the whipped cream into the chocolate mixture to keep the mousse light.
• Use pure peppermint oil for a stronger peppermint flavor; adjust amount if using extract.
• Decorate with sparkling sugar, white nonpareils, crushed candy canes, or fresh rosemary sprigs for a festive touch.
• Use a tart pan with a removable bottom for easier serving.
• Allow the tart to sit before uncovering to prevent glaze condensation.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: dark chocolate peppermint mousse tart, peppermint mousse tart, chocolate mousse tart, holiday dessert, chocolate tart, peppermint dessert, mousse tart recipe