Name: Dark Chocolate Peppermint Mousse Tart Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
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 (or more if using extract, depending 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

Introduction

This Dark Chocolate Peppermint Mousse Tart is a decadent dessert perfect for special occasions or holiday gatherings. It features a rich chocolate crust, a light peppermint-infused white chocolate mousse, and a glossy dark chocolate glaze. The combination of flavors and textures makes it both elegant and irresistible.

A dark chocolate peppermint mousse tart with three visible layers: the bottom layer is a dark chocolate crumb crust with a rough texture and scalloped edge inside a metal tart pan; the middle layer is a light, creamy white mousse filling evenly thick; and the top layer is a smooth, shiny dark chocolate glaze covering the entire tart. On top, there is a diagonal line of decorations made with small white round sprinkles, red and white peppermint candy pieces, and green rosemary sprigs. The tart is placed on a red and green plaid fabric over a white marbled surface. Two gold forks rest beside the tart, and a slice is slightly pulled out, showing the mousse layer inside. 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 (around 70% cocoa)
2 teaspoons light corn syrup
2 tablespoons very warm water

Instructions

Step 1: Preheat oven to 350°F. Combine ground chocolate graham crackers, melted butter, and sugar. Press mixture evenly into the bottom and sides of a 9.5″ wide x 1″ high tart pan. Bake for 10 minutes, then cool on a rack for at least 15 minutes.

Step 2: Sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 15-30 seconds until dissolved, avoiding boiling.

Step 3: Melt white chocolate chips in 30-second intervals, stirring between each until smooth. Heat milk until just steaming (about 30 seconds). Whisk milk into melted white chocolate until smooth. Add dissolved gelatin and peppermint oil, whisk again until combined. Let cool to 85°F or less without letting it solidify.

Step 4: Whip heavy cream and powdered sugar to medium-stiff peaks. Stir one-third of whipped cream into the chocolate mixture gently, then fold in the remainder until combined.

Step 5: Spoon mousse into the cooled tart shell and smooth the top with an offset spatula. Refrigerate for a few hours or overnight to set.

Step 6: For the glaze, bring heavy cream to a boil, then remove from heat. Stir in dark chocolate until melted and smooth. Add corn syrup and warm water, stirring until fully combined.

Step 7: Pour glaze over chilled mousse, tilting and rotating tart to coat evenly without any white spots. Let glaze set at room temperature for about 1 hour before serving.

Tips & Variations

Use peppermint oil for a pure flavor. If using extract, add gradually to avoid overpowering the mousse.

Choose high-quality chocolate for both the crust and glaze to enhance the overall taste.

Allow the mousse mixture to cool properly before folding in whipped cream to keep it light and airy.

For a festive touch, garnish the tart with crushed peppermint candies or chocolate shavings before the glaze sets.

FAQs

Can I use peppermint extract instead of peppermint oil?

Yes, but peppermint oil is more concentrated and has a cleaner flavor. If using extract, start with fewer drops and taste as you go to avoid overpowering the mousse.

How do I know when the mousse is set properly?

The mousse should be chilled for at least a few hours until firm and slightly springy to the touch. Overnight chilling works best for the best texture.