Description

A stunning Peppermint Chocolate Mousse Tart featuring a chocolate graham cracker crust, a light and minty white chocolate-peppermint mousse, and a silky dark chocolate glaze. Perfectly festive and elegant, this tart combines creamy textures with refreshing peppermint flavor, decorated with sparkling sugar, candy cane pieces, and rosemary for a festive finish.

Ingredients

Scale

For Chocolate Crust:

1 cup chocolate graham crackers, finely ground (about ten 5″ x 2 1/4″ graham crackers)
6 tablespoons melted butter
1/4 cup sugar

For Peppermint Mousse:

1 teaspoon unflavored gelatin
2 tablespoons cold water
4 ounces white chocolate chips
2 1/2 tablespoons milk, half and half, or cream
1 tablespoon powdered sugar
1 cup heavy whipping cream
3–4 drops pure peppermint oil (adjust if using extract)

For Dark Chocolate Glaze:

1/4 cup heavy whipping cream
3 1/2 ounces bittersweet or dark chocolate (70% cocoa recommended)
2 teaspoons light corn syrup
2 tablespoons very warm water

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Instructions

Prepare Chocolate Crust: Preheat the oven to 350°F. Combine finely ground chocolate graham crackers, melted butter, and sugar. Press the mixture evenly into the bottom and sides of a 9.5″ wide by 1″ high tart pan. Bake for 10 minutes, then cool on a rack for at least 15 minutes.
Make Peppermint Mousse: Sprinkle gelatin over cold water and let bloom for 5 minutes. Microwave for 15-30 seconds until just dissolved; do not boil. Melt white chocolate in 30-second microwave intervals, stirring until smooth. Heat the milk until steaming (about 30 seconds), then whisk into the melted white chocolate until smooth. Add the dissolved gelatin and peppermint oil, whisk again until combined. Allow mixture to cool to 85°F or below without letting it resolidify. Whip heavy cream and powdered sugar to medium-stiff peaks. Stir one-third of whipped cream into the chocolate mixture, then fold in the remaining cream gently. Spoon mousse into the cooled crust, smooth the surface, and refrigerate for several hours or overnight to set.
Prepare Dark Chocolate Glaze: Once the mousse is thoroughly chilled, bring heavy cream to a boil and remove from heat immediately. Stir in the chopped dark chocolate until smooth. Add corn syrup and warm water, stirring to combine fully. Pour the glaze over the tart, tilting and rotating to cover evenly. Allow the glaze to set at room temperature for about 1 hour.
Serving and Storage: This tart is best enjoyed the day it’s made but can be stored covered in the fridge for 3-4 days. Let sit at room temperature for a few minutes before uncovering to prevent condensation on the glaze.

Notes

Use high-quality white and dark chocolates for best flavor.
Adjust peppermint oil amount based on its strength—too much can overpower the dessert.
Ensure gelatin isn’t boiled to maintain mousse texture.
Chilling time is important to let mousse set properly for a smooth texture.
Decorate tart with sparkling sugar, candy cane pieces, or fresh rosemary for festive appeal.
Allow tart to come to room temperature briefly before serving for optimal texture.