Dark Chocolate Peppermint Mousse Tart Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
