Dark Chocolate Peppermint Mousse Tart
A delightful tart featuring a rich dark chocolate mousse layered on a simple cookie crust, topped with peppermint for a festive touch.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs Pre-made or homemade
- 0.25 cups unsalted butter, melted
For the mousse filling
- 2 cups heavy cream Divided in two parts
- 8 oz dark chocolate, chopped High-quality for best flavor
- 0.25 cups sugar
- 1 teaspoon peppermint extract
- 0.25 teaspoon salt
- 0.5 cups crushed peppermint candies For garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the chocolate cookie crumbs and melted butter until well combined.
- Press the mixture into the bottom of a tart pan to form the crust.
- Bake for 10 minutes and let cool.
Mousse Preparation
- Heat 1 cup of heavy cream in a saucepan over medium heat until simmering.
- Remove from heat, then add the chopped dark chocolate and stir until smooth.
- Allow to cool slightly.
- In a separate bowl, whip the remaining 1 cup of heavy cream with sugar, peppermint extract, and salt until soft peaks form.
- Fold the whipped cream into the chocolate mixture until combined.
Assembly
- Pour the mousse into the cooled tart crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
- Before serving, garnish with crushed peppermint candies.
Notes
Store leftovers in an airtight container in the refrigerator. Best enjoyed within a few days for maximum freshness. Optional tips include using quality chocolate and chilling the mixing bowl beforehand.