Description
A delightful dessert combining rich dark chocolate and refreshing peppermint, perfect for festive gatherings.
Ingredients
Scale
- 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