Introduction

This Dark Chocolate Peppermint Mousse Tart combines a rich chocolate crust with a light, minty white chocolate mousse and a glossy dark chocolate glaze. Perfect for holiday gatherings or anytime you want a sophisticated yet refreshing dessert.

The image shows a chocolate tart with one smooth, shiny dark brown layer filling the tart shell. The tart shell is crumbly and dark brown, with a scalloped edge in a shiny metal tart pan. Across the top of the tart, from one side to the other, there is a line of decoration made of small green rosemary sprigs, broken pieces of red and white candy, and small white round sprinkles. The tart is placed on a white marbled surface with a red and green blurry pattern near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

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 (use more if using extract, depending on strength)

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

Step 1: Preheat your oven to 350 degrees F. 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″ x 1″ tart pan. Bake for 10 minutes, then cool on a rack for at least 15 minutes.
Step 2: For the peppermint mousse, sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 15-30 seconds until dissolved without boiling. Melt the white chocolate in 30-second intervals, stirring until smooth. Heat the milk until just steaming, about 30 seconds, then whisk it into the melted white chocolate until smooth. Add the dissolved gelatin and peppermint oil, whisking again. Let the mixture cool to 85°F or less without letting it solidify.
Step 3: Whip the heavy cream and powdered sugar until medium-stiff peaks form. Stir one-third of the whipped cream into the chocolate mixture until combined, then gently fold in the remaining cream. Spoon the mousse into the cooled tart shell, smooth the top, and refrigerate for a few hours or overnight.
Step 4: For the dark chocolate glaze, measure all ingredients beforehand. Bring the cream to a boil and remove from heat. Stir in the chocolate until smooth, then add corn syrup and warm water, mixing thoroughly. Pour the glaze over the chilled tart and tilt to coat the top evenly. Let it stand for about 1 hour until the glaze sets.

Tips & Variations

Use pure peppermint oil for a clean, intense flavor; peppermint extract may require adjusting quantities for taste.
For a nutty crust variation, add 1/4 cup finely chopped toasted almonds to the graham cracker crust mixture.
Ensure the mousse mixture is cooled adequately before folding whipped cream to keep it light and fluffy.
To achieve a perfectly smooth glaze, make sure the cream is hot enough to melt the chocolate completely before adding corn syrup and water.

Storage

Store the tart covered in the refrigerator for 3-4 days. To avoid condensation on the glaze, allow the tart to sit at room temperature for a few minutes before uncovering. This tart is best enjoyed the day it is finished but keeps well chilled for several days.

How to Serve

A chocolate tart with one thick dark brown shiny smooth layer of chocolate filling inside a crumbly dark chocolate crust, held in a silver tart pan with scalloped edges. On top, there is a neat line of small white sugar pearls, broken red and white candy pieces, and green rosemary sprigs arranged in a row from near to far edge. The tart is set on a white marbled textured surface with part of a red and green cloth visible at the side. 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, but peppermint extract tends to be less concentrated, so you may need to add a bit more to achieve the desired minty flavor. Add gradually and taste as you go to avoid overpowering the mousse.

Can I make the tart ahead of time?

Absolutely. The tart benefits from setting in the fridge overnight to let the mousse fully firm up. Just be sure to cover it well to prevent drying out and bring it to room temperature briefly before serving for best texture and flavor.