Dark Chocolate Peppermint Mousse Tart

This Dark Chocolate Peppermint Mousse Tart tastes exactly like biting into a giant, elegant peppermint patty – and that’s no accident. I developed this recipe after my neighbor brought me homemade peppermint bark last Christmas, and I couldn’t stop thinking about how to turn those same flavors into something spectacular enough for my annual holiday dinner party.

Last December, I must have tested this recipe four times before getting the mousse texture just right. The secret isn’t just in the gelatin (though that prevents the dreaded soggy crust), but in getting the white chocolate mixture to exactly the right temperature before folding in the cream. Too warm and your mousse deflates, too cool and you get lumps. This Dark Chocolate Peppermint Mousse Tart has become my signature dessert because guests always ask for the recipe, and honestly, watching their faces when they take that first bite makes all the careful temperature monitoring worth it. The best part? You do most of the work the day before, so you can actually enjoy your own party.

What You’ll Need for This Showstopper

I’ve learned through multiple attempts that the quality of your chocolate really shows in this Dark Chocolate Peppermint Mousse Tart. I always use Ghirardelli white chocolate chips because they melt smoothly, and for the glaze, splurge on 70% dark chocolate – it makes a noticeable difference.

• 1 cup chocolate graham crackers, finely ground (about 10 crackers – if unavailable, see Oreo substitution below)
• 6 tablespoons melted butter
• 1/4 cup granulated sugar
• 1 teaspoon unflavored gelatin (Knox brand works perfectly)
• 2 tablespoons cold water
• 4 ounces white chocolate chips
• 2 1/2 tablespoons milk, half-and-half, or heavy cream
• 1 tablespoon powdered sugar
• 1 cup heavy whipping cream
• 3-4 drops pure peppermint oil (or 1 teaspoon peppermint extract – oil is much stronger)
• 1/4 cup heavy whipping cream (for glaze)
• 3 1/2 ounces bittersweet or dark chocolate (70% cocoa), chopped
• 2 teaspoons light corn syrup
• 2 tablespoons very warm water

Step-by-Step Instructions for Perfect Results

Day Before Serving:

Step 1: Preheat your oven to 350°F. In a food processor or by hand, combine the finely ground chocolate graham crackers, melted butter, and granulated sugar until the mixture holds together when squeezed. Press firmly and evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Bake for 10 minutes – the crust should look set but not dark. Cool completely on a wire rack for at least 15 minutes. Pro tip: If your crust puffs during baking, gently press it down with a spoon while still warm.

Step 2: While the crust cools, sprinkle the unflavored gelatin evenly over the cold water in a small bowl. Let it bloom for 5 minutes until it looks spongy and absorbed all the water. Microwave in 15-second intervals until just dissolved – it should be clear with no granules, but don’t let it boil or it won’t set properly.

Step 3: Place the white chocolate chips in a microwave-safe bowl and melt in 30-second intervals, stirring between each until completely smooth. In another bowl, heat the milk until steaming (about 30 seconds in microwave). Gradually whisk the hot milk into the melted white chocolate until silky smooth. Stir in the dissolved gelatin and peppermint oil. Let this mixture cool to 85°F or cooler – test with your finger, it should feel barely warm to the touch, not hot.

Step 4: In a large bowl, whip the heavy cream and powdered sugar with an electric mixer until you get medium-stiff peaks – they should hold their shape when you lift the beaters but not look grainy or overwhipped. Add one-third of the whipped cream to the cooled chocolate mixture and stir vigorously to lighten it. Gently fold in the remaining whipped cream in two additions, being careful not to deflate the mousse. The mixture should be light and airy with no streaks.

Step 5: Spoon the peppermint mousse into your cooled tart shell and smooth the top with an offset spatula, creating small swirls if desired. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Day of Serving:

Step 6: Remove the thoroughly chilled tart from refrigerator. For the glaze, have all ingredients measured and ready – this moves quickly. Bring 1/4 cup cream to a rolling boil in a small saucepan, then immediately remove from heat. Add the chopped dark chocolate and stir until completely smooth and glossy. Stir in the corn syrup, then gradually add the warm water until the glaze coats the back of a spoon. Let cool for 2-3 minutes – it should be warm but not hot.

Step 7: Pour the glaze onto the center of the chilled Dark Chocolate Peppermint Mousse Tart, then tilt and rotate the pan so the glaze flows evenly across the entire surface, covering any white mousse completely. Let stand at room temperature for about 1 hour until the glaze is set and no longer tacky to the touch.

Perfect Pairings That Complement the Mint

This Dark Chocolate Peppermint Mousse Tart pairs beautifully with accompaniments that either enhance the mint or provide a pleasant contrast.

Fresh raspberries: Their tartness cuts through the rich chocolate while the color creates a stunning presentation that screams holiday elegance.

Vanilla bean whipped cream: A dollop alongside each slice adds another layer of luxury and helps balance the intense chocolate-mint combination.

Strong coffee or espresso: The bitter notes in coffee complement both the dark chocolate glaze and refresh the palate between bites.

Crushed peppermint candy: Sprinkle around the plate or on top of the glaze for extra mint flavor and a festive crunch that reinforces the peppermint patty theme.

Exceptional Desserts to Round Out Your Holiday Entertaining

Since you’ve mastered this show-stopping Dark Chocolate Peppermint Mousse Tart, why not explore these other impressive treats that bring the same level of elegance and flavor to your dessert repertoire? Each recipe offers its own special magic, from quick no-bake options to unique flavor combinations that will make your holiday table truly memorable.

For those times when you need something equally impressive but with less preparation time, this Churro Saltine Toffee delivers incredible sweet-salty flavors that provide a delightful textural contrast to your smooth, creamy tart. When hosting calls for quick treats that still wow guests, these Easy No-Bake Moose Farts bring playful charm with their rich chocolate-peanut butter combination. Balance your sweet offerings with elegant Savory Christmas Cranberry Roll Ups that cleanse the palate and add beautiful color to your spread. For bite-sized perfection that captures classic dessert flavors, try these No Bake Pecan Pie Balls – they offer the same make-ahead convenience as your tart while delivering beloved pecan pie taste in poppable form. Complete your sophisticated dessert collection with Chocolate Hazelnut Thumbprint Cookies that share your tart’s elegant chocolate profile while offering a completely different texture and presentation style.

Storage Tips for Make-Ahead Success

This Dark Chocolate Peppermint Mousse Tart is designed to be a make-ahead dessert, and proper storage ensures the best results.

The finished tart keeps beautifully covered in the refrigerator for up to 3-4 days, though the glaze may lose some of its mirror-like finish after day two. I recommend making the crust and mousse the day before, then adding the glaze on serving day for the most impressive presentation.

When ready to serve, let the tart sit at room temperature for 5-10 minutes – this prevents condensation from forming on the glaze and makes slicing much cleaner. Pro tip: Use a sharp knife dipped in warm water and wiped clean between cuts for picture-perfect slices that show off all three beautiful layers.

Common Questions and Troubleshooting

Your New Holiday Tradition

This Dark Chocolate Peppermint Mousse Tart proves that restaurant-quality desserts are absolutely achievable in your own kitchen. The combination of the buttery chocolate crust, cloud-like mousse, and glossy glaze creates a dessert that looks as impressive as it tastes. While the temperature control requires some attention, the results are so worth it – and your guests will never guess how straightforward the technique really is. Make this stunning tart your new holiday tradition!

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