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Dark Chocolate Peppermint Mousse Tart Recipe

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This Dark Chocolate Peppermint Mousse Tart combines a rich chocolate graham cracker crust with a light and fluffy peppermint-infused white chocolate mousse and a glossy dark chocolate glaze. Perfect for festive occasions or any time you crave a decadent yet refreshing dessert.

Ingredients

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

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)

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 your oven to 350°F (175°C). In a bowl, combine the finely 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 the crust for 10 minutes, then remove it and allow it to cool on a wire rack for at least 15 minutes.
  2. Make the Peppermint Mousse: Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Microwave the gelatin mixture for 15-30 seconds until just dissolved; be careful not to boil it. In a separate microwave-safe bowl, melt the white chocolate at 30-second intervals, stirring between each until smooth. Heat the milk in the microwave until just steaming, about 30 seconds. Whisk the hot milk into the melted white chocolate vigorously until smooth. Add the dissolved gelatin and peppermint oil, whisking again until fully incorporated. Let the mixture cool to 85°F or less, making sure it does not resolidify.
  3. Whip the Cream: In a clean bowl, whip the heavy cream and powdered sugar until medium-stiff peaks form. Gently fold one-third of the whipped cream into the cooled white chocolate mixture until just combined. Then fold in the remaining whipped cream carefully, maintaining the airy texture.
  4. Assemble the Tart: Spoon the peppermint mousse into the cooled chocolate crust shell. Smooth the surface with an offset spatula. Chill the tart in the refrigerator for several hours or overnight to set.
  5. Prepare the Dark Chocolate Glaze: Once the mousse tart is fully chilled, bring the heavy cream to a boil, then remove from heat immediately. Stir in the bittersweet or dark chocolate until smooth. Mix in the light corn syrup, then add the warm water, stirring until the glaze is glossy and completely combined.
  6. Glaze the Tart: Pour the dark chocolate glaze evenly over the chilled mousse tart. Tilt and rotate the tart to cover the entire top surface with glaze, ensuring no white spots remain. Let the glaze set for about 1 hour at room temperature.
  7. Serve and Store: The tart is best enjoyed on 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 on the glaze when uncovered.

Notes

  • Use high-quality white and dark chocolate for the best flavor and texture.
  • Adjust peppermint oil quantity according to its strength; use less if using extract.
  • Be careful not to boil the gelatin mixture to preserve its setting properties.
  • Ensure the chocolate mixture is cooled properly before folding in whipped cream to prevent curdling.
  • The tart needs several hours of chilling to fully set the mousse and glaze.
  • Allow tart to sit at room temperature slightly before serving to enhance flavor and avoid glaze condensation.

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