Dark Chocolate Peppermint Mousse Tart Recipe

Introduction

This Dark Chocolate Peppermint Mousse Tart is a refreshing twist on a classic dessert, combining rich chocolate with a cool peppermint flavor. Its smooth mousse and crunchy chocolate crust make it a perfect treat for the holidays 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 (70% cocoa recommended)
• 2 teaspoons light corn syrup
• 2 tablespoons very warm water

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Combine the finely ground chocolate graham crackers, melted butter, and sugar. Press this mixture evenly into the bottom and sides of a 9.5″ wide by 1″ high tart pan. 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 just dissolved—do not boil. Melt white chocolate chips in the microwave in 30-second intervals, stirring until smooth. Heat the milk until just steaming (about 30 seconds) and whisk into the white chocolate until smooth. Add the dissolved gelatin and peppermint oil, whisking again. Let the mixture cool to 85 degrees or less, avoiding any resolidification.
3. Step 3: Whip the heavy cream with powdered sugar until medium-stiff peaks form. Stir one-third of the whipped cream into the chocolate mixture until just combined. Gently fold in the remaining whipped cream. Spoon the mousse into the cooled crust and smooth the top with an offset spatula. Refrigerate for a few hours or overnight to set.
4. Step 4: To make the dark chocolate glaze, bring the cream to a boil and remove from heat. Stir in the dark chocolate until smooth, then mix in the corn syrup and warm water until fully combined. Pour the glaze over the chilled mousse tart, tilting and rotating the tart to coat the top evenly with no white showing. Let the glaze set for about 1 hour before serving.

Tips & Variations

• Use pure peppermint oil for a clean, strong flavor; if using extract, adjust the amount to taste as it can be less potent.
• For extra crunch, sprinkle chopped peppermint candies on top of the glaze before it sets.
• You can substitute white chocolate chips with high-quality couverture white chocolate for a richer taste.

Storage

Store the tart covered in the refrigerator for 3-4 days. Before serving, let it sit at room temperature for a few minutes to prevent condensation on the glaze, which helps maintain a beautiful glossy finish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, this tart can be made a day or two in advance and kept refrigerated. Just be sure to cover it well and allow it to come to room temperature briefly before serving.

What if I don’t have a tart pan with a removable bottom?

You can use a standard pie dish for the crust and mousse, but be careful when removing the tart to avoid breaking the crust. Chilling the tart thoroughly helps it hold together better.

Dark Chocolate Peppermint Mousse Tart Recipe

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★★★★★

4.9 from 134 reviews

This Dark Chocolate Peppermint Mousse Tart is a decadent and festive dessert featuring a crisp chocolate graham cracker crust filled with a smooth and airy peppermint-infused white chocolate mousse, topped with a glossy dark chocolate glaze. Perfect for holiday celebrations or special occasions, it combines rich chocolate flavors with refreshing peppermint for an irresistible treat.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 35 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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 (or more if using extract depending on strength)

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

Instructions

1. Prepare Chocolate Crust: Preheat the oven to 350°F (175°C). In a bowl, combine the finely ground chocolate graham crackers, melted butter, and sugar. Press the mixture evenly into the bottom and up the sides of a 9.5″ wide by 1″ high tart pan. Bake for 10 minutes, then remove and cool on a wire 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 until it absorbs the water. Microwave the gelatin mixture for 15 to 30 seconds until just dissolved—do not boil.
3. Melt White Chocolate and Combine: Melt the white chocolate chips in the microwave at 30-second intervals, stirring between each, until smooth. Heat the milk (or cream) separate in the microwave until just steaming, about 30 seconds. Whisk the warm milk into the melted white chocolate until smooth. Stir in the dissolved gelatin and peppermint oil until fully incorporated. Allow this mixture to cool to 85°F (29°C) or below but do not let it set.
4. Whip Cream and Fold into Chocolate Mixture: Whip the heavy cream with the powdered sugar until medium-stiff peaks form. Gently fold one-third of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining whipped cream carefully to maintain the airy texture.
5. Fill Tart and Chill: Spoon the peppermint mousse into the cooled chocolate crust, smoothing the surface with an offset spatula. Refrigerate for several hours or overnight to fully set.
6. Prepare Dark Chocolate Glaze: Bring the 1/4 cup heavy cream to a boil, then remove from heat immediately. Stir in the bittersweet chocolate until completely melted and smooth. Mix in the light corn syrup, then the very warm water to combine thoroughly.
7. Glaze the Tart: Pour the dark chocolate glaze over the chilled mousse tart, tilting and rotating the tart to coat the top evenly and cover all visible mousse. Allow the glaze to set at room temperature for about 1 hour.
8. Serve: For best results, serve the tart the same day it is finished, or refrigerate covered for up to 3-4 days. Before serving, let the tart sit at room temperature for a few minutes to prevent condensation forming on the glaze when uncovered.

Notes

• Use pure peppermint oil for a more intense and clean peppermint flavor; adjust quantity if using peppermint extract.
• Do not boil gelatin after blooming to maintain its setting properties.
• Ensure the white chocolate mixture cools before folding in whipped cream to avoid melting it.
• Chilling time is crucial for mousse to set properly—overnight is ideal.
• Store the finished tart in the refrigerator covered to preserve freshness and prevent drying out.
• Allow tart to rest briefly at room temperature before serving to avoid glaze condensation.

Keywords: dark chocolate mousse tart, peppermint mousse, chocolate crust, holiday dessert, white chocolate mousse, dark chocolate glaze, festive tart