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Dark Chocolate Peppermint Mousse Tart Recipe

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★★★★★

4.8 from 54 reviews

This Dark Chocolate Peppermint Mousse Tart combines a rich chocolate graham cracker crust with a smooth and airy peppermint-infused white chocolate mousse, topped with a glossy dark chocolate glaze. Perfectly balanced with refreshing peppermint and deep cocoa flavors, this elegant dessert is an impressive yet approachable treat for special occasions or holiday celebrations.

Ingredients

Scale

For Chocolate Crust:

  • 1 cup chocolate graham crackers, finely ground (about ten 5″ x 2 1/4″ 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. Prepare Chocolate Crust: Preheat the oven to 350°F. Combine finely ground chocolate graham crackers, melted butter, and sugar until evenly mixed. Press the mixture firmly into the bottom and up the sides of a 9.5-inch diameter, 1-inch high tart pan. Bake for 10 minutes, then transfer to a cooling rack and let cool for at least 15 minutes.
  2. Bloom and Dissolve Gelatin: Sprinkle unflavored gelatin over cold water and let it bloom for 5 minutes. Microwave for 15 to 30 seconds until dissolved, taking care not to boil the gelatin mixture.
  3. Melt White Chocolate and Combine: Microwave white chocolate chips in 30-second intervals, stirring between until smooth and fully melted. Heat milk until just steaming (approximately 30 seconds in the microwave). Whisk the warm milk into the melted white chocolate until smooth, then add the dissolved gelatin and peppermint oil, whisking thoroughly. Allow the mixture to cool to 85°F or lower without letting it harden.
  4. Whip Cream and Fold into Chocolate Mixture: Whip heavy cream with powdered sugar until medium-stiff peaks form. Stir one-third of the whipped cream into the chocolate mixture until just combined, then gently fold in the remaining cream to maintain airiness.
  5. Assemble and Chill Tart: Spoon the peppermint mousse into the cooled tart shell, smoothing the top with an offset spatula. Refrigerate for several hours or overnight, covered, to allow the mousse to set.
  6. Prepare Dark Chocolate Glaze: When ready to glaze, bring heavy cream to a boil and remove from heat immediately. Stir in bittersweet or dark chocolate until smooth, then mix in light corn syrup and warm water until fully incorporated.
  7. Glaze the Tart: Pour the dark chocolate glaze evenly over the chilled mousse tart, tilting and rotating the tart to cover the entire surface without any white showing. Let the tart sit at room temperature until the glaze sets, about 1 hour.
  8. Serve and Store: This tart is best enjoyed the day it is finished but can be refrigerated covered for 3 to 4 days. To prevent condensation on the glaze, allow the tart to rest on the counter for a few minutes before uncovering.

Notes

  • Use pure peppermint oil for the best flavor; peppermint extract may require more to achieve similar taste intensity.
  • Do not overheat the gelatin; boiling can destroy its setting ability.
  • Ensure mousse mixture is cooled sufficiently before folding in whipped cream to avoid melting.
  • The tart pan size mentioned is approximately 9.5 inches wide and 1 inch high for optimal crust thickness.
  • Let the tart rest before cutting to get clean slices without the glaze cracking.
  • Store the tart covered in the refrigerator to maintain freshness and texture.

Keywords: dark chocolate tart, peppermint mousse tart, chocolate mousse dessert, holiday dessert, no bake mousse, white chocolate mousse, dark chocolate glaze

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