Why Make This Recipe
Dark Chocolate Peppermint Mousse Tart is a delightful dessert that brings a touch of elegance and flavor to any occasion. The rich combination of dark chocolate and refreshing peppermint makes it perfect for festive gatherings or a special treat at home. Plus, it’s simple enough for anyone to make, and its stunning presentation will impress your guests.
How to Make Dark Chocolate Peppermint Mousse Tart
Ingredients:
- 1 cup chocolate graham crackers, finely ground (about ten 5″ x 2 1/4″ graham crackers)
- 6 tablespoons melted butter
- 1/4 cup sugar
- 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 (if using extract, adjust based on strength)
- 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
Directions:
- Preheat your oven to 350 degrees F.
- In a bowl, combine the graham crackers, melted butter, and sugar. Press this mixture evenly into the bottom and sides of a 9.5″ tart pan. Bake for 10 minutes, then let it cool on a rack for at least 15 minutes.
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Then microwave for 15-30 seconds until dissolved. Do not let it boil!
- Melt the white chocolate in the microwave, checking every 30 seconds and stirring until smooth. Heat the milk until just steaming, about 30 seconds, and whisk it into the melted white chocolate. Mix in the gelatin and peppermint oil until smooth. Let this mixture cool to 85 degrees or less.
- In another bowl, whip the heavy cream and powdered sugar until you reach medium-stiff peaks. Add 1/3 of this whipped cream to the chocolate mixture and mix until combined. Fold in the rest of the whipped cream gently.
- Spoon the mousse into the cooled tart shell, smoothing the top with an offset spatula. Allow it to set in the fridge for a few hours or overnight.
- Once the tart is chilled, make the glaze. Measure out all ingredients and bring the cream to a boil. Remove it from heat and stir in the chocolate until smooth. Add the corn syrup and warm water, mixing everything well.
- Pour the glaze over the tart, tilting it to ensure the glaze coats the top completely. Allow it to sit until the glaze is set, about 1 hour.
- This tart is best served the day it’s made but can be kept for 3-4 days in the fridge. Let it sit at room temperature for a few minutes before serving to minimize condensation on the glaze.
How to Serve Dark Chocolate Peppermint Mousse Tart
Slice the tart into wedges and serve it chilled. You can add a dollop of whipped cream or sprinkle some crushed peppermint candies on top for an extra festive touch. This tart pairs wonderfully with a cup of coffee or espresso, making it a perfect dessert for a cozy gathering or a holiday celebration.
How to Store Dark Chocolate Peppermint Mousse Tart
Store any leftover tart covered in the refrigerator for up to 3-4 days. It’s best enjoyed within the first couple of days, but if stored correctly, it will keep its flavor and texture.
Tips to Make Dark Chocolate Peppermint Mousse Tart
- Use high-quality chocolate for the best flavor.
- If you want a stronger peppermint taste, feel free to add more peppermint oil, but do so gradually.
- Make sure to let the tart set completely in the fridge for the best texture.
Variation
If you want to change things up, you can swap out the graham cracker crust with a traditional pie crust or a cookie crust made from Oreos. Additionally, you can use a different flavored extract, like vanilla or almond, for a twist on the flavor profile.
FAQs
1. Can I use different chocolate types for the mousse?
Yes, you can experiment with milk chocolate or semi-sweet chocolate if you prefer a sweeter taste, but it will alter the overall flavor.
2. How long does the mousse need to set in the fridge?
It’s best to let the mousse set for at least a few hours. Overnight is recommended for the best results.
3. Is it possible to make this tart ahead of time?
Absolutely! You can make the tart a day or two in advance. Just cover it well and store it in the fridge until you’re ready to serve it.
Dark Chocolate Peppermint Mousse Tart
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining rich dark chocolate and refreshing peppermint, perfect for festive gatherings.
Ingredients
- 1 cup chocolate graham crackers, finely ground (about ten 5″ x 2 1/4″ graham crackers)
- 6 tablespoons melted butter
- 1/4 cup sugar
- 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
- 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
- Preheat your oven to 350°F.
- In a bowl, combine the graham crackers, melted butter, and sugar. Press this mixture evenly into the bottom and sides of a 9.5″ tart pan. Bake for 10 minutes, then let it cool on a rack for at least 15 minutes.
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Then microwave for 15-30 seconds until dissolved.
- Melt the white chocolate in the microwave, checking every 30 seconds and stirring until smooth. Heat the milk until just steaming, about 30 seconds, and whisk it into the melted white chocolate. Mix in the gelatin and peppermint oil until smooth. Let this mixture cool to 85°F or less.
- In another bowl, whip the heavy cream and powdered sugar until you reach medium-stiff peaks. Add 1/3 of this whipped cream to the chocolate mixture and mix until combined. Fold in the rest of the whipped cream gently.
- Spoon the mousse into the cooled tart shell, smoothing the top with an offset spatula. Allow it to set in the fridge for a few hours or overnight.
- Once the tart is chilled, make the glaze. Measure out all ingredients and bring the cream to a boil. Remove it from heat and stir in the chocolate until smooth. Add the corn syrup and warm water, mixing everything well.
- Pour the glaze over the tart, tilting it to ensure the glaze coats the top completely. Allow it to sit until the glaze is set, about 1 hour.
- Slice the tart into wedges and serve it chilled, optionally adding a dollop of whipped cream or crushed peppermint candies on top.
Notes
Best served the day it’s made but can be kept for 3-4 days in the fridge. Let it sit at room temperature for a few minutes before serving to minimize condensation on the glaze.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: dessert, tart, chocolate, peppermint, mousse