Introduction

This Dark Chocolate Peppermint Mousse Tart is a decadent dessert perfect for any special occasion. With a crisp chocolate crust, a light and fluffy peppermint mousse, and a glossy dark chocolate glaze, it offers a delightful combination of flavors and textures.

A dark chocolate tart with a crumbly, dark brown crust forms the base and edges, filled with two visible layers: a light brown creamy center and a smooth, glossy dark chocolate top layer. A single slice is cut and pulled slightly out, showing the thick filling inside. On top of the tart, there is a vertical line of decoration made of green rosemary sprigs, small white sugar pearls, and crushed red and white peppermint pieces. The tart is placed on a red, green, and white plaid cloth with two golden forks beside it. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350 degrees F. Combine the ground 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.
Step 2: For the mousse, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Microwave for 15-30 seconds until just dissolved; do not boil.
Step 3: Melt the white chocolate in the microwave in 30-second intervals, stirring between each until smooth. Heat the milk until just steaming (about 30 seconds), then add to the white chocolate, whisking vigorously until smooth.
Step 4: Add the dissolved gelatin and peppermint oil to the chocolate mixture and whisk again until smooth. Allow the mixture to cool to 85 degrees or lower but do not let it solidify.
Step 5: Whip the heavy cream and powdered sugar until medium-stiff peaks form. Add one-third of the whipped cream to the chocolate mixture and stir gently to combine. Fold in the remaining whipped cream carefully.
Step 6: Spoon the mousse into the cooled tart shell, smoothing the top with an offset spatula. Refrigerate for several hours or cover and chill overnight to set.
Step 7: To make the glaze, prepare all ingredients first. Bring the cream to a boil and remove from heat immediately. Stir in the chocolate until smooth, then add the corn syrup and warm water, combining thoroughly.
Step 8: Pour the glaze evenly over the chilled mousse tart. Tilt and rotate the tart to coat the top completely with glaze, leaving no white visible. Let stand for about 1 hour until the glaze is set.

Tips & Variations

Use high-quality white and dark chocolate for the best flavor and texture.
If you prefer a softer peppermint taste, start with fewer drops of peppermint oil and adjust to your liking.
For a festive touch, garnish the tart with crushed peppermint candies or chocolate shavings before serving.

Storage

Store the tart covered in the refrigerator for 3-4 days. Before uncovering, let it sit at room temperature for a few minutes to prevent condensation on the glossy glaze. The tart is best enjoyed the day it’s finished but will keep well for several days when properly stored.

How to Serve

A slice of pie with three layers sits on a white plate decorated with green leaves and red berries. The bottom layer is a dark, crumbly chocolate crust forming the base. The middle layer is thick and fluffy white cream with small chocolate sprinkles mixed in. The top layer is a smooth, shiny, dark brown chocolate ganache covering the cream evenly. In the background, the rest of the pie with the same layers is seen on a red checkered cloth. A green rosemary sprig lies across the pie. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint extract instead of peppermint oil?

Yes, you can use peppermint extract, but it is less concentrated than peppermint oil. You may need to add more extract to achieve the desired peppermint flavor.

How do I know when the mousse is properly set?

The mousse should be firm enough to hold its shape but still light and airy. Chilling it for several hours or overnight in the fridge ensures the correct texture.