Print

Dark Chocolate Tart Recipe

Print Recipe

★★★★★

4.7 from 63 reviews

This decadent Dark Chocolate Peppermint Mousse Tart features a chocolate graham cracker crust, a light and airy peppermint-flavored white chocolate mousse, and a glossy dark chocolate glaze. Perfectly balanced between rich chocolate and refreshing peppermint, this elegant dessert is ideal for festive occasions or a special treat.

Ingredients

Scale

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 (may 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 Chocolate Crust: Preheat your oven to 350°F (175°C). Combine the finely ground chocolate graham crackers with melted butter and sugar until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of a 9.5-inch wide by 1-inch high tart pan. Bake for 10 minutes, then remove from the oven and allow to cool completely on a rack for at least 15 minutes.
  2. Bloom Gelatin: Sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes. After blooming, microwave it for 15-30 seconds until just dissolved, ensuring it does not boil.
  3. Melt White Chocolate and Combine: Melt the white chocolate chips in the microwave using 30-second intervals, stirring in between until smooth. Warm the milk or cream in the microwave until just steaming (about 30 seconds). Add the warm milk to the melted white chocolate and whisk vigorously until smooth. Incorporate the dissolved gelatin and peppermint oil into the mixture and whisk again until fully combined. Allow the mixture to cool to 85°F (29°C) or lower but avoid letting it set.
  4. Whip Cream and Fold: Whip the heavy cream with 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 uniform and smooth.
  5. Fill Tart Shell and Chill: Spoon the peppermint mousse into the cooled tart crust, smoothing the surface with an offset spatula. Refrigerate for several hours or preferably overnight to allow the mousse to set firmly.
  6. Prepare Dark Chocolate Glaze: Once the mousse tart is thoroughly chilled, prepare the glaze. Bring the heavy cream to a boil and immediately remove from heat. Stir in the bittersweet or dark chocolate until completely smooth, then add light corn syrup and stir. Finally, mix in the very warm water to achieve a silky texture.
  7. Glaze the Tart: Pour the glaze evenly over the mousse. Tilt and rotate the tart to coat the entire surface evenly with glaze, ensuring no white spots remain visible. Allow the glaze to set at room temperature for about 1 hour.
  8. Serving and Storage: Serve the tart best on the day it is finished for optimal freshness. When storing, cover and refrigerate; it will keep for 3-4 days. Before uncovering, let the tart rest at room temperature for a few minutes to avoid condensation forming on the glaze.

Notes

  • Use high-quality chocolate for the best flavor in both crust and glaze.
  • Adjust peppermint oil amount based on its potency; if using extract, you may need more.
  • Do not overheat gelatin to avoid loss of setting properties.
  • Allow the tart to fully chill to ensure proper mousse set before glazing.
  • Letting the tart rest before serving helps prevent glaze condensation for a beautiful presentation.
  • Can be stored covered in the fridge for up to 4 days.

Keywords: chocolate tart, peppermint mousse, dark chocolate glaze, holiday dessert, no-bake mousse, chocolate graham cracker crust

Find it online: https://nayabaker.com/dark-chocolate-tart-recipe/