Introduction

This Dark Chocolate Peppermint Mousse Tart is a delightful blend of rich chocolate and refreshing peppermint. The crisp chocolate graham cracker crust pairs perfectly with a smooth peppermint mousse, topped with a shiny dark chocolate glaze. It’s a festive dessert perfect for special occasions or any time you crave a sophisticated chocolate treat.

A dark chocolate tart with a smooth, shiny surface in a metal fluted tart pan. The crust around the edge is crumbly and dark brown, contrasting with the glossy almost black chocolate filling. On top, a neat line of white sugar crystals, small silver balls, red and white crushed candy pieces, and fresh green rosemary sprigs run diagonally across the tart. The tart is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup chocolate graham crackers, finely ground (about ten 5″ x 2 1/4″ graham crackers)
6 tablespoons melted butter
1/4 cup sugar
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)
1/4 cup heavy whipping cream (for glaze)
3 1/2 ounces bittersweet or dark chocolate (about 70% cocoa)
2 teaspoons light corn syrup
2 tablespoons very warm water

Instructions

Step 1: Preheat the oven to 350°F (175°C). Combine the ground chocolate graham crackers, melted butter, and sugar. Press this mixture evenly into the bottom and sides of a 9.5 inch wide by 1 inch high tart pan. Bake for 10 minutes, then cool on a rack for at least 15 minutes.
Step 2: Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Microwave for 15-30 seconds until dissolved, but do not boil.
Step 3: Melt the white chocolate in the microwave in 30-second intervals, stirring between each until smooth. Heat the milk until just steaming, about 30 seconds, then whisk it into the melted white chocolate until smooth.
Step 4: Add the dissolved gelatin and peppermint oil to the chocolate mixture and whisk until smooth. Let the mixture cool to 85°F (29°C) or less, making sure it does not solidify.
Step 5: 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 remaining cream until just combined.
Step 6: Spoon the mousse into the cooled tart shell and smooth the top with an offset spatula. Refrigerate for several hours or cover and chill overnight to set.
Step 7: To make the glaze, bring 1/4 cup heavy whipping cream to a boil and remove from heat. Stir in the bittersweet chocolate until smooth, then add corn syrup and warm water, mixing until fully combined.
Step 8: Pour the glaze over the chilled mousse tart, tilting and rotating to coat evenly and cover the entire surface. Let it stand for about 1 hour until the glaze is set.

Tips & Variations

Use pure peppermint oil for a more vibrant flavor; if using extract, add gradually and taste as you go to avoid overpowering the mousse.
For a crunchier texture, sprinkle finely chopped peppermint candies over the glaze before it sets.
If you prefer a dairy-free version, substitute heavy cream with coconut cream and use a vegan gelatin option.
Make sure the mousse base is cooled enough before folding in whipped cream to prevent the mixture from curdling or setting too early.

Storage

Store the tart covered in the refrigerator for up to 3-4 days. Allow the tart to sit at room temperature for a few minutes before uncovering to avoid condensation forming on the glaze. This dessert is best enjoyed the day it is finished but keeps well if properly chilled.

How to Serve

The image shows a slice of pie with three clear layers set on a white plate decorated with green leaves and red berries. The bottom layer is a dark brown, crumbly crust. The middle layer is thick, creamy, and white with a light, airy texture. The top layer is smooth, glossy dark chocolate, evenly spread and slightly thicker than the crust. In the background, the rest of the pie with a slice missing is visible, showing the same three layers. Both are on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint extract instead of peppermint oil?

Yes, you can substitute peppermint extract; however, it is less concentrated than peppermint oil. Start with fewer drops and adjust to taste to avoid a strong or artificial flavor.

How do I know when the mousse is fully set?

The mousse should feel firm but still light to the touch after chilling for several hours or overnight. If it’s still soft or jiggly, give it more time in the refrigerator to set completely.