Dark Chocolate Peppermint Mousse Tart
A silky, peppermint-kissed chocolate mousse poured into a crisp chocolate graham crust. Perfect for winter gatherings and easy to prepare ahead.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups chocolate graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups heavy cream, well chilled
- 1 cup semi-sweet chocolate, melted and slightly cooled
- 1/2 cup powdered sugar
- 1 teaspoon peppermint extract
- 1/4 teaspoon fine salt
- Chocolate shavings or crushed peppermint candies for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- Mix the chocolate graham cracker crumbs with melted butter until moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan.
- Bake the crust for 10 minutes and let cool completely.
- Whip the heavy cream in a chilled bowl until soft peaks form.
- Slowly add powdered sugar, peppermint extract, and salt, then whip to stiff peaks.
- Fold the cooled melted chocolate into one-third of the whipped cream.
- Gently fold that mixture back into the remaining whipped cream.
- Pour the mousse into the cooled crust and smooth the top.
- Chill in the refrigerator for at least 4 hours until set.
- Garnish before serving with chocolate shavings or crushed peppermint.
Notes
Best served chilled with a drizzle of warm chocolate ganache or lightly sweetened whipped cream. Store covered in the fridge for up to 3-4 days.