Chocolate Peppermint Mousse Tart (Print Version)
A stunning dessert featuring chocolate graham crust, airy peppermint mousse, and glossy dark chocolate glaze with festive decorations.
# Ingredients:
→ For Chocolate Crust
01 -
1 cup chocolate graham crackers, finely ground (about ten 5" x 2 1/4" graham crackers)
02 -
6 tablespoons melted butter
03 -
1/4 cup sugar
→ For Peppermint Mousse
04 -
1 teaspoon unflavored gelatin
05 -
2 tablespoons cold water
06 -
4 ounces white chocolate chips
07 -
2 1/2 tablespoons milk, half and half or cream
08 -
1 tablespoon powdered sugar
09 -
1 cup heavy whipping cream
10 -
3-4 drops pure peppermint oil (more if using extract)
→ For Dark Chocolate Glaze
11 -
1/4 cup heavy whipping cream
12 -
3 1/2 ounces bittersweet or dark chocolate (70% cocoa recommended)
13 -
2 teaspoons light corn syrup
14 -
2 tablespoons very warm water
# Steps:
01 -
Preheat oven to 350°F (175°C). Combine graham crackers, butter and sugar then press evenly into the bottom and sides of a 9.5"w x 1"h tart pan. Bake for 10 minutes then cool on a rack for at least 15 minutes.
02 -
Sprinkle the gelatin over the cold water and allow to bloom for 5 minutes. Then microwave for 15-30 seconds until just dissolved. Do not boil!
03 -
Melt the white chocolate in the microwave at 30 second intervals, stirring in between until smooth. Heat the milk until just steaming, about 30 seconds. Add milk to white chocolate, whisking vigorously until smooth. Add gelatin and peppermint oil and whisk again until smooth. Let mixture cool to 85°F (29°C) or less but do not let it resolidify.
04 -
Whip the heavy cream and powdered sugar until medium-stiff peaks form. Add 1/3 of the whipped cream to the chocolate mixture and stir until just combined. Then add the remaining whipped cream and gently fold into the chocolate mixture.
05 -
Spoon mousse into cooled tart shell, smooth the top with an offset spatula and allow to set in the refrigerator for a few hours or covered overnight.
06 -
Once the mousse-filled tart is thoroughly chilled, prepare the glaze with all ingredients measured out and ready. Bring cream to a boil and remove from heat. Immediately stir in chocolate until smooth. Stir in corn syrup, then warm water, making sure everything is completely combined.
07 -
Pour glaze onto tart, then tilt and rotate to coat the top evenly and completely. The mousse should not be visible. Let stand until glaze is set, about 1 hour.
# Notes:
01 -
This tart is best served the day it is finished but keeps for 3-4 days covered in the refrigerator.
02 -
Allow tart to sit at room temperature for a few minutes before uncovering to prevent condensation on the glaze.
03 -
Garnish with sparkling sugar, white nonpareils, candy cane pieces and rosemary if desired.