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Dark Chocolate Peppermint Mousse Tart

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3.9 from 65 reviews

This elegant Dark Chocolate Peppermint Mousse Tart features a rich chocolate graham cracker crust, a light and minty white chocolate-peppermint mousse filling, and a smooth, glossy dark chocolate glaze. It’s a showstopping dessert perfect for holiday celebrations or any special occasion, finished with festive decorations like sparkling sugar, candy cane pieces, and rosemary for a delightful seasonal touch.

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 (adjust if peppermint extract is used)

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. Prepare Chocolate Crust: Preheat the oven to 350°F. Combine the finely ground chocolate graham crackers, melted butter, and sugar, then press the mixture evenly into the bottom and up the sides of a 9.5-inch wide by 1-inch high tart pan. Bake for 10 minutes, then cool on a wire rack for at least 15 minutes.
  2. Bloom and Dissolve Gelatin: Sprinkle the unflavored gelatin over 2 tablespoons of cold water and allow it to bloom for 5 minutes. Microwave this mixture for 15-30 seconds until just dissolved (do not boil) and set aside.
  3. Melt White Chocolate and Combine with Milk: Melt the white chocolate chips in the microwave in 30-second intervals, stirring after each until smooth. Heat the milk until just steaming (about 30 seconds in microwave). Whisk the warm milk into the melted white chocolate until smooth, then whisk in the dissolved gelatin and peppermint oil until fully incorporated. Allow the mixture to cool to 85°F or below, being careful not to let it solidify.
  4. Whip Cream and Fold into Chocolate Mixture: Whip the heavy cream with powdered sugar until medium-stiff peaks form. Add one-third of the whipped cream to the cooled chocolate mixture and stir just until combined. Gently fold the remaining whipped cream into the mixture, maintaining its light, airy texture.
  5. Fill Tart and Chill: Spoon the peppermint mousse into the cooled tart shell, smoothing the top with an offset spatula. Refrigerate the tart uncovered for several hours or overnight until fully set.
  6. Prepare Dark Chocolate Glaze: Once the mousse is firm and chilled, bring the cream for the glaze to a boil and immediately remove from heat. Stir in the bittersweet or dark chocolate until smooth. Mix in the light corn syrup and then the warm water, ensuring a glossy and even glaze.
  7. Glaze the Tart: Pour the glaze evenly over the tart. Tilt and rotate the tart to coat the surface completely so no white base shows through. Let the glaze set at room temperature for about 1 hour.
  8. Decorate and Serve: Add decorations as desired such as sparkling sugar, white nonpareils, crushed candy cane pieces, and sprigs of rosemary for a festive presentation. Serve chilled, allowing the tart to sit at room temperature for a few minutes before cutting to avoid condensation on the glaze.

Notes

  • The tart is best served the day it is finished but can be stored covered in the refrigerator for 3-4 days.
  • Use pure peppermint oil for a stronger, fresher mint flavor; if using peppermint extract, adjust the amount accordingly for taste.
  • Do not let the gelatin mixture boil to ensure proper setting and texture of the mousse.
  • Let the tart rest at room temperature briefly before serving to prevent moisture buildup on the glaze.
  • For best results, use good quality chocolate with at least 70% cocoa for the glaze.

Find it online: https://yumfoodusa.com/dark-chocolate-peppermint-mousse-tart/