Introduction

This Dark Chocolate Peppermint Mousse Tart is a delightful combination of rich chocolate and refreshing peppermint. With a crisp chocolate crust, creamy peppermint mousse, and a glossy dark chocolate glaze, it’s a perfect dessert for any special occasion or holiday treat.

This image shows a chocolate tart with a crumbly dark brown crust forming a thick edge around it. The tart has a smooth, glossy dark chocolate layer on top. On the chocolate surface, there is a neat line of small white sugar pearls, pieces of red and white candy cane, and small green rosemary sprigs arranged evenly in the center. The tart is in a metal tart pan with a fluted edge and is placed on a white marbled surface. 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 (70% cocoa recommended)
2 teaspoons light corn syrup
2 tablespoons very warm water

Instructions

Step 1: Preheat your oven to 350°F. Combine the ground chocolate graham crackers, melted butter, and sugar in a bowl. Press this mixture evenly into the bottom and sides of a 9.5″ wide by 1″ high tart pan.
Step 2: Bake the crust for 10 minutes, then cool it on a rack for at least 15 minutes.
Step 3: Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Microwave for 15-30 seconds until just dissolved; avoid boiling.
Step 4: Melt the white chocolate chips in the microwave in 30-second intervals, stirring until smooth. Heat the milk until just steaming and whisk it vigorously into the white chocolate.
Step 5: Add the dissolved gelatin and peppermint oil to the chocolate mixture and whisk again until smooth. Let the mixture cool to 85°F or less, being careful not to let it solidify.
Step 6: Whip the heavy cream and powdered sugar until medium-stiff peaks form. Stir one-third of the whipped cream into the chocolate mixture, then gently fold in the rest until fully combined.
Step 7: 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 to set.
Step 8: Prepare the glaze by bringing the cream to a boil and removing from heat. Stir in the dark chocolate until smooth, then add corn syrup and warm water, mixing thoroughly.
Step 9: Pour the glaze over the chilled mousse tart, tilting and rotating it to coat the top evenly without exposing any white. Let the glaze set at room temperature for about 1 hour.

Tips & Variations

Use high-quality chocolate for both the crust and glaze to enhance the chocolate flavor.
If peppermint oil is unavailable, peppermint extract can be substituted but adjust the amount to avoid overpowering the mousse.
For a more intense chocolate crust, add a tablespoon of cocoa powder to the graham cracker crumbs.
Allow the tart to come to room temperature for a few minutes before slicing to prevent the glaze from cracking.

Storage

Store the tart covered in the refrigerator for 3-4 days. Before uncovering, let it sit at room temperature for a few minutes to avoid condensation forming on the chocolate glaze. This tart is best enjoyed the day it is finished but keeps well for several days when chilled.

How to Serve

A round tart with one slice removed shows three layers: a crumbly dark brown crust, a thick creamy white middle layer, and a smooth glossy dark chocolate top layer. The tart is decorated with a line of green rosemary sprigs, small pink and white peppermint candy pieces, and white sugar crystals running down one side. The tart is on a white marbled surface with a red and green plaid cloth beneath. Two gold forks are placed to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular gelatin instead of unflavored gelatin?

Yes, regular unflavored gelatin is recommended. Just ensure it dissolves completely and avoid boiling it, as heat can affect its setting properties.

Can I make the mousse tart ahead of time?

Absolutely! The tart benefits from chilling overnight to allow the mousse and glaze to set fully. Just be sure to keep it refrigerated and covered until serving.