Dark Chocolate Peppermint Mousse Tart Recipe

Introduction

This Dark Chocolate Peppermint Mousse Tart is a decadent dessert that perfectly balances rich chocolate with refreshing peppermint. Its silky mousse and crisp chocolate crust make it an impressive yet approachable treat for any 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 the 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 dissolved—do not boil.
3. Step 3: Melt the white chocolate chips in the microwave at 30-second intervals, stirring in between until smooth. Heat the milk until just steaming (about 30 seconds), then whisk it into the melted white chocolate until smooth.
4. Step 4: Add the dissolved gelatin and peppermint oil to the chocolate mixture and whisk until smooth. Let cool to 85°F or less, but avoid letting it solidify.
5. Step 5: Whip the heavy cream and powdered sugar until medium-stiff peaks form. Stir one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining whipped cream.
6. Step 6: Spoon the mousse into the cooled tart shell and smooth the top with an offset spatula. Refrigerate for a few hours or cover and chill overnight.
7. Step 7: For the dark chocolate glaze, bring the heavy 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.
8. Step 8: Pour the glaze over the chilled mousse tart. Tilt and rotate the tart to spread the glaze evenly over the top until the mousse is completely coated. Let the glaze set at room temperature for about 1 hour.

Tips & Variations

• If you prefer a stronger peppermint flavor, increase the peppermint oil carefully or use peppermint extract, adding more to taste.
• Use a good quality 70% cocoa dark chocolate for the glaze for the best rich flavor and smooth finish.
• For extra texture, sprinkle crushed peppermint candies on top of the glaze before it sets.

Storage

Store the tart covered in the refrigerator for up to 3-4 days. To avoid condensation on the glossy glaze, let the tart sit at room temperature for a few minutes before uncovering it. Serve chilled or slightly chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint extract instead of peppermint oil?

Yes, you can substitute peppermint extract for peppermint oil, but since extract varies in strength, start with less and adjust to taste to avoid overpowering the mousse.

Can this tart be made ahead of time?

Absolutely. The tart actually benefits from chilling overnight to allow the mousse to fully set, making it a great make-ahead dessert option.

Dark Chocolate Peppermint Mousse Tart Recipe

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★★★★★

4.5 from 122 reviews

• Author: Harry
• Total Time: 4 hours 30 minutes (including chilling and setting time)
• Yield: 8 servings 1x

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Description

Delight in a luxurious Dark Chocolate Peppermint Mousse Tart featuring a crisp chocolate graham cracker crust, a smooth peppermint-infused white chocolate mousse, and a glossy dark chocolate glaze. Perfect for festive occasions or a sophisticated dessert treat, this tart combines rich chocolate flavors with refreshing peppermint in a creamy, melt-in-your-mouth texture.

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Ingredients

Scale 1x2x3x

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

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 (if using extract, adjust quantity depending on strength)

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

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Instructions

1. Prepare the Chocolate Crust: Preheat your oven to 350°F. Combine the finely ground chocolate graham crackers, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom and sides of a 9.5-inch wide by 1-inch high tart pan. Bake the crust for 10 minutes, then cool it 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. Then, microwave the gelatin for 15 to 30 seconds until just dissolved, making sure it doesn’t boil.
3. Melt White Chocolate and Combine Ingredients: Melt the white chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Heat the milk or cream until just steaming (about 30 seconds), then add it to the melted white chocolate while whisking vigorously until smooth. Incorporate the dissolved gelatin and peppermint oil into the mixture, continuing to whisk until fully combined. Allow this mixture to cool down to 85°F or less without letting it solidify.
4. Whip Cream and Fold into Chocolate Mixture: Whip the heavy cream and powdered sugar together until medium-stiff peaks form. Add one-third of this whipped cream to the chocolate mixture and stir until just combined. Then gently fold in the remaining whipped cream to maintain the mousse’s airy texture.
5. Assemble and Chill the Mousse: Spoon the peppermint mousse into the cooled chocolate crust, smoothing the top with an offset spatula. Refrigerate for several hours or overnight to allow the mousse to set firmly.
6. Prepare the Dark Chocolate Glaze: Once the mousse tart is chilled, prepare the glaze by bringing the heavy cream to a boil then removing from heat. Immediately stir in the dark chocolate until smooth. Add the light corn syrup followed by the warm water, ensuring the mixture is completely combined for a glossy finish.
7. Glaze the Tart and Set: Pour the dark chocolate glaze evenly over the mousse tart. Tilt and rotate the tart to cover the entire top, ensuring no white areas remain visible. Let the glaze set at room temperature for about 1 hour.
8. Serve and Store: This tart is best enjoyed the day it’s finished but can be kept covered in the refrigerator for 3 to 4 days. Before serving, allow it to sit at room temperature for a few minutes to prevent condensation forming on the glaze when uncovered.

Notes

• Use high-quality chocolate for both the crust and glaze to enhance the tart’s flavor.
• Adjust peppermint oil quantity according to its potency; start with fewer drops and add more as desired.
• Avoid boiling the gelatin mixture to preserve its setting properties.
• Let the mousse mixture cool properly before folding in whipped cream to maintain texture.
• Allow the tart to rest at room temperature briefly before removing the cover to prevent moisture buildup on glaze.

• Prep Time: 25 minutes
• Cook Time: 10 minutes (plus chilling time)
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: dark chocolate tart, peppermint mousse, chocolate graham cracker crust, chocolate glaze, holiday dessert, mousse tart