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Dark Chocolate Peppermint Mousse Tart

Dark chocolate peppermint mousse tart with glossy chocolate glaze on white plate
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Elegant holiday tart with chocolate graham crust, light white chocolate-peppermint mousse, and glossy dark chocolate glaze. Perfect make-ahead dessert that tastes like a giant peppermint patty.

Ingredients

Scale
  • 1 cup chocolate graham crackers, finely ground (about 10 crackers)
  • 6 tablespoons melted butter
  • 1/4 cup granulated sugar
  • 1 teaspoon unflavored gelatin
  • 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)
  • 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

Instructions

  1. Preheat oven to 350°F. Combine chocolate graham crackers, melted butter, and sugar. Press into 9-inch tart pan. Bake 10 minutes until set, cool completely for 15 minutes.
  2. Sprinkle gelatin over cold water, let bloom 5 minutes until spongy. Microwave 15-second intervals until dissolved but not boiling.
  3. Melt white chocolate in microwave at 30-second intervals. Heat milk until steaming. Whisk hot milk into chocolate until smooth, add gelatin and peppermint oil. Cool to 85°F or less.
  4. Whip cream and powdered sugar to medium-stiff peaks. Stir 1/3 of cream into chocolate mixture vigorously, then gently fold in remaining cream in two additions.
  5. Spoon mousse into cooled crust, smooth top with offset spatula. Cover and refrigerate minimum 4 hours or overnight.
  6. Bring 1/4 cup cream to boil, remove from heat. Stir in dark chocolate until smooth, add corn syrup and warm water. Let cool 2-3 minutes until warm but not hot.
  7. Pour glaze on center of chilled tart, tilt to coat evenly. Let set at room temperature 1 hour until glaze is no longer tacky.

Notes

  • Temperature control is crucial – chocolate mixture must cool to 85°F before folding in whipped cream to prevent deflating mousse.
  • If chocolate graham crackers unavailable, substitute with Oreo crust: 24 crushed Oreos + 4 tablespoons melted butter.
  • Pure peppermint oil is much stronger than extract – start with 3 drops and taste before adding more.
  • For cleanest slices, dip knife in warm water and wipe clean between cuts.

Nutrition

Find it online: https://www.benefitiany.com/dark-chocolate-peppermint-mousse-tart/