Introduction

This Chocolate Peppermint Mousse Pie combines rich chocolate hazelnut flavors with a refreshing hint of peppermint for a perfect holiday dessert. The delicate, airy mousse rests on a crunchy cocoa-hazelnut crust, topped with festive crushed candy canes.

A slice of three-layer chocolate mousse cake is being lifted with a spatula, showing a dark brown crumbly base layer, followed by two thick, light brown, creamy mousse layers with a smooth, airy texture. The top layer is dusted with powdered sugar and scattered with broken pieces of red and white peppermint candy. The cake rests on a white marbled surface, and the scene is brightly lit, highlighting the textures and colors of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon unsalted butter
1/2 cup hazelnuts (chopped)
1/4 cup granulated sugar
3/4 cup all-purpose flour
3 Tablespoons unsweetened dark cocoa powder
6 Tablespoons unsalted butter (softened)
1/4 teaspoon kosher salt
1/2 cup cold water
1 envelope unflavored gelatin
1 cup chocolate hazelnut spread (Nutella)
8 ounces cream cheese (softened)
1 1/2 teaspoons peppermint extract
3 cups heavy whipping cream
2/3 cup granulated sugar
3 Tablespoons powdered sugar
1/4 cup crushed peppermint candy canes

Instructions

Step 1: Grease a 9-inch springform pan with 1 tablespoon of unsalted butter and set it aside.
Step 2: In a food processor, pulse the chopped hazelnuts with 1/4 cup granulated sugar until finely ground. Add the flour, cocoa powder, softened butter (6 tablespoons), and kosher salt. Pulse until well combined. The mixture may be crumbly; use your hands to press it evenly into the bottom of the prepared pan. Poke the crust with a fork to create small holes.
Step 3: Bake the crust in a 375°F (190°C) oven for 18 to 20 minutes. Let it cool completely before adding the filling.
Step 4: In a small saucepan, pour in the cold water and sprinkle the unflavored gelatin on top. Let it bloom for 2 minutes. Heat the saucepan over low heat and whisk until the gelatin dissolves completely. Remove from heat and set aside.
Step 5: In a mixing bowl, beat the chocolate hazelnut spread, softened cream cheese, and peppermint extract until smooth. Slowly add the dissolved gelatin mixture and continue beating on medium-high speed for 2 to 3 minutes, scraping down the sides as needed. Set this mixture aside.
Step 6: In a cold mixing bowl, whip the heavy cream with granulated sugar (2/3 cup) until soft peaks form. Gently fold the cream cheese mixture into the whipped cream until just combined.
Step 7: Pour the mousse filling over the cooled crust, smoothing the top. Refrigerate for at least 3 hours or overnight to set.
Step 8: To serve, run a plastic knife along the edges of the springform pan to loosen, then remove the sides. Sprinkle the top with powdered sugar and crushed peppermint candy canes for a festive finish.

Tips & Variations

For a nut-free crust, substitute hazelnuts with finely crushed graham crackers or digestive biscuits.
Add a tablespoon of instant espresso powder to the crust mixture for an extra depth of flavor.
Use white chocolate hazelnut spread for a sweeter, creamier variation of the mousse.

Storage

Store the mousse pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain mousse texture. When ready to serve, you can let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing as this may affect the mousse’s delicate creaminess.

How to Serve

A round, sliced dessert with three visible layers sits on a white marbled surface. The bottom layer is dark brown, smooth, and thin, acting as a crust. The middle layer is thick, light brown with a creamy and slightly bubbly texture, suggesting a mousse or cheesecake filling. The top layer is dusted with white powdered sugar and scattered with broken red-and-white peppermint candy pieces, adding a festive touch. The dessert is cut into several triangular slices, and nearby lies a knife with a black handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is ideal for making a day ahead. It needs several hours in the refrigerator to set properly, so preparing it the day before serving is perfect.

What can I use instead of gelatin?

You can substitute gelatin with agar-agar powder, using the equivalent amount as per package instructions. Keep in mind that agar-agar sets at room temperature and may produce a slightly different texture.