Description

This Dark Chocolate Peppermint Mousse Tart features a rich chocolate graham cracker crust filled with a light and fluffy peppermint-infused white chocolate mousse, topped with a glossy dark chocolate glaze. Perfect for holiday celebrations or any special occasion, this elegant dessert combines deep cocoa flavors with refreshing peppermint notes for a decadent treat.

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 (or more if using extract, depending on strength)

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

Make the Chocolate Crust: Preheat your oven to 350°F. In a bowl, combine the finely ground chocolate graham crackers, melted butter, and sugar. Press this mixture evenly into the bottom and sides of a 9.5″ wide by 1″ high tart pan. Bake for 10 minutes, then remove and cool on a rack for at least 15 minutes.
Prepare the Peppermint Mousse: Sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 15-30 seconds until just dissolved, avoiding boiling. Melt white chocolate chips in the microwave in 30-second intervals, stirring between until smooth. Heat the milk until steaming (about 30 seconds) and add it to the melted chocolate, whisking vigorously until smooth. Stir in dissolved gelatin and peppermint oil. Cool this mixture to 85°F or lower, but avoid letting it solidify. Meanwhile, whip heavy cream and powdered sugar to medium-stiff peaks. Fold one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining whipped cream. Spoon this mousse into the cooled tart shell, smooth the top, and refrigerate for a few hours or overnight to set.
Make the Dark Chocolate Glaze: Once the mousse is thoroughly chilled, prepare the glaze. Bring the heavy cream to a boil and remove from heat immediately. Stir in the dark chocolate until smooth, then add corn syrup followed by warm water, mixing thoroughly. Pour the glaze over the tart, tilting and rotating it to coat evenly and completely so no white shows. Let the glaze set for about 1 hour at room temperature.
Serve and Store: The tart is best enjoyed the day it is finished but can be stored covered in the refrigerator for 3-4 days. Allow the tart to sit at room temperature for a few minutes before uncovering to prevent condensation on the glaze, ensuring a perfect presentation and texture.

Notes

If using peppermint extract instead of pure oil, adjust the amount based on strength as it can be overpowering.
Do not allow the gelatin mixture to boil as it will reduce its effectiveness.
Ensure the mousse mixture cools before folding in whipped cream to prevent melting.
Use good quality chocolate with at least 70% cocoa for the best glaze flavor.
Letting the tart sit briefly at room temperature before serving enhances texture and flavor.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

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