Decadent Dark Chocolate Peppermint Mousse Tart Bliss
This Dark Chocolate Peppermint Mousse Tart is a delightful combination of rich chocolate and refreshing peppermint.
Equipment
- 9-inch tart pan
- Electric mixer
- Microwave-safe bowl
- Medium Bowl
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs These form a delectable base for the tart, adding rich flavor.
- 0.5 cups unsalted butter Melted, this binds the crumbs together for a perfect texture.
- 2 tablespoons granulated sugar Enhances sweetness, balancing the deep chocolate flavors.
For the mousse
- 8 ounces dark chocolate Use chocolate with 70% cacao or higher for intense flavor.
- 1 cup heavy whipping cream Divided; one part for folding into the chocolate and one for topping.
- 0.25 cups granulated sugar Sweetens the mousse without overpowering its chocolate essence.
- 0.5 teaspoon peppermint extract A little goes a long way in bringing a refreshing twist.
- 3 large egg whites Beaten to stiff peaks to lighten the mousse.
- 1 pinch salt Enhances overall flavors while balancing sweetness.
For garnishing
- 1 cup whipped cream Adds extra indulgence.
- 0.5 cups crushed peppermint candies Provides a festive crunch.
- shaved chocolate or chocolate curls For an elegant finish.
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Press the cookie mixture evenly into the bottom and sides of a 9-inch tart pan. Bake for 10 minutes until slightly firm. Remove and cool completely.
- In a microwave-safe bowl, melt dark chocolate in 30-second intervals, stirring until smooth. Allow to cool slightly.
- In another bowl, whip 1 cup of heavy cream on medium speed until soft peaks form. Fold this whipped cream into the cooled chocolate until no streaks remain.
- Beat egg whites with a pinch of salt until medium peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form.
- Gently fold the beaten egg whites into the chocolate mixture in thirds, being careful not to deflate the egg whites.
- Add peppermint extract to the mousse and fold gently until distributed.
- Spoon the mousse into the cooled tart shell, smoothing the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours until set.
- Before serving, whip remaining heavy cream until peaks form and spread over the tart. Garnish with crushed peppermint candies and shaved chocolate.
Notes
Use quality chocolate and chill the egg whites for the best mousse texture. Allow enough chilling time for the mousse to set properly.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 2mg
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