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Chocolate Peppermint Mousse Pie Recipe

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★★★★★

5 from 95 reviews

This Chocolate Peppermint Mousse Pie combines a rich hazelnut chocolate crust with a smooth and creamy peppermint-infused chocolate hazelnut mousse. Topped with crushed candy canes and powdered sugar, this festive dessert is perfect for holiday gatherings or any special occasion.

Ingredients

Scale

Crust

  • 1 Tablespoon unsalted butter (for greasing pan)
  • 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

Mousse Filling

  • 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

Topping

  • 3 Tablespoons powdered sugar
  • 1/4 cup crushed peppermint candy canes

Instructions

  1. Prepare the Pan: Grease a 9-inch springform pan evenly with 1 tablespoon of unsalted butter to prevent sticking, then set it aside for later use.
  2. Make the Crust: Using a food processor, pulse the chopped hazelnuts with 1/4 cup granulated sugar until finely ground. Add the flour, cocoa powder, softened butter, and kosher salt to the mixture and pulse until well combined. The mixture may be crumbly; use your hands to press it evenly into the bottom of the prepared springform pan. Use a fork to gently poke holes in the crust layer to prevent bubbling.
  3. Bake the Crust: Place the crust in a preheated oven at 375°F (190°C) and bake for 18 to 20 minutes, or until set. Remove from oven and cool the crust completely before adding the filling.
  4. Bloom and Dissolve Gelatin: Pour 1/2 cup cold water into a small saucepan and sprinkle the unflavored gelatin evenly on top. Allow it to bloom, absorbing the water, for about 2 minutes. Then, gently heat the saucepan on low, whisking constantly until the gelatin is fully dissolved. Remove from heat and set aside.
  5. Prepare the Mousse Mixture: In a mixing bowl, beat together the chocolate hazelnut spread, softened cream cheese, and peppermint extract until smooth. Gradually add the dissolved gelatin mixture to the bowl and continue beating on medium-high speed for 2 to 3 minutes, making sure to scrape the sides of the bowl to incorporate all ingredients evenly. Set aside.
  6. Whip the Cream: Using a chilled mixing bowl, beat the heavy whipping cream with 2/3 cup granulated sugar until soft peaks form. Carefully fold the whipped cream into the chocolate cream cheese mixture until fully combined, maintaining the mousse’s light texture.
  7. Assemble and Chill: Pour the mousse filling over the cooled crust and spread evenly. Cover and refrigerate the pie for at least 3 hours or overnight to set properly.
  8. Remove from Pan: When ready to serve, run a plastic knife along the edges of the springform pan to loosen the pie. Carefully remove the sides of the pan without disturbing the pie.
  9. Garnish and Serve: Sprinkle the top of the pie with powdered sugar and crushed peppermint candy canes for a festive finish before slicing and serving.

Notes

  • Ensure the crust is completely cooled before adding the mousse filling to prevent melting or sogginess.
  • Use a cold bowl and beaters when whipping the cream for best volume and texture.
  • Gelatin must be completely dissolved to avoid lumps in the mousse.
  • This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
  • For extra crunch, add some chopped hazelnuts on top as garnish.

Keywords: Chocolate Peppermint Mousse Pie, holiday dessert, Nutella pie, peppermint dessert, mousse pie, hazelnut crust

Find it online: https://todayfoodrecipe.com/chocolate-peppermint-mousse-pie-recipe/