Picture this a crisp winter evening, the twinkle of holiday lights, and the rich, decadent aroma of dark chocolate filling your kitchen. That’s the magic this Dark Chocolate Peppermint Mousse Tart brings. It’s the dessert that looks like it took hours of fuss but secretly comes together with a grace that even a baking novice can master. Whether you’re hosting a festive party or simply treating your family after a cozy dinner, this tart is the perfect blend of elegant and approachable. It’s the kind of dessert that makes everyone feel special.
Table of Contents
Table of Contents
Why You’ll Love This Dark Chocolate Peppermint Mousse Tart
- Incredibly Easy: Don’t let its fancy looks fool you. With a simple press-in crust and a no-bake mousse, it’s surprisingly simple to make.
- The Perfect Balance: The rich, bittersweet dark chocolate mousse is beautifully cut by the refreshing zing of peppermint.
- Make-Ahead Marvel: This is the ultimate dessert for stress-free entertaining. You can make it a day or two in advance!
- Total Crowd-Pleaser: It’s a classic flavor combination that appeals to both kids and adults, making it a holiday table staple.
Ingredients
Gathering these simple ingredients is your first step to dessert heaven. I love how the rich chocolate and cool peppermint create a symphony of flavors.
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Dark Chocolate Peppermint Mousse Tart
- Total Time: 4 hours 40 minutes
- Yield: 10 servings 1x
Description
Rich dark choc peppermint mousse tart recipe A decadent chilled dessert perfect for holidays Easy nobake tech for a stunning festive treat
Ingredients
- 1 ½ cups chocolate wafer cookie crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 pinch salt
- 8 ounces high-quality dark chocolate (60-70% cacao), finely chopped
- 1 ½ cups heavy cream, divided
- ¼ cup granulated sugar
- 1 teaspoon peppermint extract
- 1 tiny pinch salt
- ½ cup cold heavy cream
- 1 tablespoon powdered sugar
- Crushed candy canes or peppermint candies, for garnish
- Dark chocolate shavings (optional)
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, stir together the chocolate cookie crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly and evenly into a 9-inch tart pan. Bake for 10 minutes, then set aside to cool completely.
- Place chopped chocolate in a heatproof bowl. Heat ½ cup of heavy cream until simmering, then pour over chocolate. Let sit for 2-3 minutes, then whisk until smooth and glossy. Stir in peppermint extract and salt. Let cool to room temperature.
- Whip the remaining 1 cup of heavy cream with ¼ cup granulated sugar until medium-stiff peaks form.
- Gently fold one-third of the whipped cream into the cooled chocolate ganache. Then, carefully fold in the remaining whipped cream until no white streaks remain.
- Pour the mousse into the cooled crust. Smooth the top and refrigerate for at least 4 hours, or ideally overnight, to set.
- Before serving, whip ½ cup cold heavy cream with 1 tbsp powdered sugar. Pipe or dollop onto the tart and garnish with crushed candy canes and chocolate shavings.
Notes
An elegant and easy no-bake Dark Chocolate Peppermint Mousse Tart. A perfect festive dessert with a rich chocolate crust and a light, airy peppermint mousse filling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 425 kcal
- Sugar: 22 g
- Fat: 32 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
For the Chocolate Crust:
- 1 ½ cups chocolate wafer cookie crumbs (about 25-30 cookies)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- A pinch of salt
For the Dark Chocolate Mousse:
- 8 ounces high-quality dark chocolate (60-70% cacao), finely chopped
- 1 ½ cups heavy cream, divided
- ¼ cup granulated sugar
- 1 teaspoon peppermint extract
- A tiny pinch of salt
For the Topping:
- ½ cup cold heavy cream
- 1 tablespoon powdered sugar
- Crushed candy canes or peppermint candies, for garnish
- Dark chocolate shavings (optional)
Equipment You’ll Need
- 9-inch tart pan with a removable bottom
- Food processor (for making crumbs) or a zip-top bag and rolling pin
- Medium and large mixing bowls
- Stand mixer or hand mixer
- Saucepan
- Rubber spatula
Step-by-Step Instructions
1. Make the Chocolate Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, stir together the chocolate cookie crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press this firmly and evenly into the bottom and up the sides of your tart pan. I find using the flat bottom of a measuring cup helps to get it nice and compact. Bake for 10 minutes, then set it aside on a wire rack to cool completely.
2. Create the Chocolate Ganache Base
Place the finely chopped dark chocolate in a medium heatproof bowl. In a small saucepan, heat ½ cup of the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to soften. Then, gently whisk until the mixture is smooth and glossy. This rich ganache is the foundation of your mousse. Stir in the peppermint extract and salt. Let it cool to room temperature, which is key for the next step.
3. Whip the Cream
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the remaining 1 cup of heavy cream with the ¼ cup of granulated sugar until you have medium-stiff peaks. Be careful not to over-whip it—you want it billowy and smooth.
4. Fold it All Together
Now for the magic! Take about one-third of the whipped cream and gently fold it into the cooled chocolate ganache. This first addition lightens the chocolate, making it easier to incorporate the rest. Now, carefully fold in the remaining whipped cream until no white streaks remain. You want to keep as much air in the mixture as possible for that light, airy mousse texture.
5. Assemble and Chill
Pour the finished dark chocolate peppermint mousse into your cooled crust. Use an offset spatula or the back of a spoon to smooth the top. Refrigerate the tart for at least 4 hours, but ideally overnight, to let it set perfectly. This waiting period is the hardest part, I know!
Tips for the Perfect Tart
- Chop Chocolate Evenly: Finely and evenly chopped chocolate will melt smoothly and consistently with the hot cream.
- Cool the Ganache: If the chocolate ganache is too warm when you fold in the whipped cream, it can deflate the mousse. Let it cool until it’s no longer warm to the touch.
- Gentle Folding: Use a gentle hand when folding the whip cream into the chocolate. A rubber spatula and a figure-eight motion work wonders to keep the mixture light.
- Easy Crust Press: If the crust mixture sticks to your measuring cup, place a small piece of plastic wrap between the cup and the crumbs for a non-stick surface.
This recipe became a non-negotiable part of our holiday spread after I brought it to a cookie exchange a few years back. Let’s just say I was asked for the recipe more times than I could count, and it solidified its place as my go-to impressive-but-easy dessert.
Serving Suggestions
Just before serving, whip the ½ cup of cold heavy cream with the powdered sugar until stiff peaks form. Pipe or dollop the whipped cream onto the tart and garnish generously with crushed candy canes and dark chocolate shavings. For an extra pro touch, try making a batch of these Easy Homemade Peppermint Bark and use the crumbs as a garnish. A slice of this tart alongside a cup of coffee or a glass of cold milk is pure bliss.
Storage and Make-Ahead Instructions
This tart is a dream for planning ahead. It can be stored, covered, in the refrigerator for up to 3 days. You can also freeze it for up to a month. Just wrap it tightly in a few layers of plastic wrap. Thaw it overnight in the refrigerator before serving. I recommend adding the fresh whipped cream and garnish right before serving for the best texture and presentation.
Frequently Asked Questions
Can I use store-bought chocolate cookie crust?
Absolutely! While the homemade crust adds a deep chocolate flavor, a pre-made 9-inch chocolate crust will work in a pinch to save time. Your secret is safe with me.
How can I make this dessert alcohol-free?
The recipe as written is already alcohol-free, using peppermint extract. If you’re looking for a different flavor profile, you could explore a splash of another extract, but the peppermint is classic for a reason. For more on flavor extracts, Bon Appétit has a great guide.
My mousse seems a bit soft. What happened?
This usually means it needed more chilling time. The tart really needs a solid 4 hours to set properly. If your kitchen is warm, it might need even longer. Also, make sure you whipped the cream to nice, firm peaks to give the mousse enough structure.
Can I use milk chocolate instead of dark chocolate?
You can, but the dessert will be much sweeter. The bittersweet quality of dark chocolate balances the sweetness of the crust and whipped cream beautifully. If you prefer milk chocolate, you might want to reduce the sugar in the mousse slightly.
Nutrition Information
*This is an auto-generated estimate per serving.
Calories: 425kcal | Carbohydrates: 32g | Protein: 4g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 65mg | Sodium: 125mg | Fiber: 2g | Sugar: 22g
Creating this Dark Chocolate Peppermint Mousse Tart is more than just following a recipe; it’s about creating a moment of pure, joyful indulgence. It’s the dessert that says “celebration” without requiring a full day in the kitchen. I hope it brings as much warmth and delight to your table as it has to mine. If you’re looking for another stunning no-bake dessert, you have to try this No-Bake Strawberry Cheesecake. Happy baking!
