Dark Chocolate Peppermint Mousse Tart Recipe

Introduction

This Dark Chocolate Peppermint Mousse Tart is a festive and elegant dessert perfect for the holidays or any special occasion. It features a crisp chocolate graham cracker crust, a light and airy peppermint-infused white chocolate mousse, and a glossy dark chocolate glaze. The combination of rich chocolate and refreshing peppermint creates a truly irresistible treat.

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 (if using extract, adjust amount to taste)
• 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. Step 1: Preheat your oven to 350°F (175°C). 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-inch wide by 1-inch high tart pan. Bake for 10 minutes, then transfer to a rack to cool for at least 15 minutes.
2. Step 2: To prepare the peppermint mousse, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Microwave the mixture for 15-30 seconds until dissolved (do not boil). Melt the white chocolate chips in the microwave in 30-second intervals, stirring between each until smooth. Heat the milk in the microwave until just steaming (about 30 seconds). Whisk the warm milk into the melted white chocolate until smooth, then whisk in the dissolved gelatin and peppermint oil. Let the mixture cool to 85°F or less without allowing it to solidify.
3. Step 3: Whip the heavy cream and powdered sugar until medium-stiff peaks form. Fold one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining whipped cream until just combined. Pour the mousse into the cooled tart shell and smooth the top with an offset spatula. Refrigerate for several hours or overnight to set.
4. Step 4: For the dark chocolate glaze, bring the cream to a boil and remove from heat immediately. Stir in the dark chocolate until smooth. Add corn syrup, then warm water, stirring until fully combined. Pour the glaze over the chilled mousse tart, tilting and rotating the tart to evenly coat the top with a glossy finish. Let the glaze set at room temperature for about an hour before serving.

Tips & Variations

• If you cannot find pure peppermint oil, use peppermint extract but add it gradually to avoid overpowering the mousse.
• For a firmer crust, chill the crust in the fridge for 10 minutes before baking.
• Use high-quality chocolate for the best flavor in both the mousse and glaze.
• To make the tart extra festive, garnish with crushed peppermint candies or chocolate shavings just before serving.

Storage

Cover the tart and store it in the refrigerator for up to 3-4 days. For best results, allow the tart to sit at room temperature for a few minutes before uncovering to prevent condensation from forming on the glaze. This tart is best enjoyed the day it’s finished, but careful storage will maintain its texture and flavor for several days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin substitutes for this recipe?

Yes, you can substitute gelatin with vegetarian alternatives such as agar-agar, but you will need to adjust the quantity and preparation method according to the substitute’s instructions.

Can I prepare this tart ahead of time?

Absolutely, the tart can be assembled a day in advance and stored in the fridge. This actually helps the mousse set perfectly and allows the flavors to meld.

Dark Chocolate Peppermint Mousse Tart Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

A decadent Dark Chocolate Peppermint Mousse Tart featuring a rich chocolate graham cracker crust, smooth peppermint-infused white chocolate mousse, and a glossy dark chocolate glaze. Perfect for holiday celebrations or anytime you crave an elegant, minty chocolate dessert.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 40 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Prepare the Chocolate Crust: Preheat the oven to 350°F. Combine the finely ground chocolate graham crackers, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom and up the sides of a 9.5″w x 1″h tart pan. Bake for 10 minutes, then cool on a rack for at least 15 minutes.
2. Bloom and Dissolve Gelatin: Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Microwave for 15-30 seconds until just dissolved—avoid boiling.
3. Melt the White Chocolate and Prepare Mixture: Melt the white chocolate chips in the microwave at 30-second intervals, stirring until smooth. Heat the milk until just steaming (about 30 seconds), then whisk it vigorously into the melted white chocolate until smooth. Whisk in the dissolved gelatin and peppermint oil, blending well. Allow the mixture to cool to 85°F or less without allowing it to solidify.
4. Whip Cream and Combine: Whip the heavy cream and powdered sugar until medium-stiff peaks form. Stir one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining whipped cream until well incorporated.
5. Assemble the Mousse in the Tart Shell: Spoon the mousse into the cooled tart shell, smoothing the top with an offset spatula. Refrigerate for a few hours or cover and chill overnight to set.
6. Make the Dark Chocolate Glaze: Once the mousse is chilled and set, prepare the glaze. Bring the cream to a boil and immediately remove from heat. Stir in the bittersweet chocolate until smooth. Add corn syrup and warm water, stirring thoroughly to combine.
7. Apply the Glaze: Pour the glaze over the set mousse in the tart shell. Tilt and rotate the tart carefully to evenly coat the top so no white is visible. Let the glaze set at room temperature for about 1 hour.
8. Serving and Storage: This tart is best enjoyed the day it is finished but will keep covered in the fridge for 3-4 days. Before serving, allow the tart to sit at room temperature for a few minutes to prevent condensation forming on the glaze when uncovered.

Notes

• Use pure peppermint oil for authentic mint flavor; if using peppermint extract, adjust quantity to taste.
• Do not boil gelatin to preserve its setting properties.
• The crust can be prepared in advance and stored chilled.
• Allow the mousse to cool sufficiently before folding in whipped cream to avoid deflating it.
• Let the tart come to room temperature briefly before slicing to ensure clean cuts.
• Store the tart covered in the refrigerator to maintain freshness and presentation quality.

Keywords: dark chocolate mousse tart, peppermint dessert, holiday tart, chocolate peppermint mousse, chocolate tart recipe, festive dessert