Dark Chocolate Peppermint Mousse Tart

This tart is as straightforward as it is impressive. This showstopper features a chocolate graham crust, a layer of feather-light and minty white chocolate-peppermint mouse, and a velvet-y dark chocolate glaze on top. Decorate any way you like, I used sparkling sugar, white nonpareils, candy canes pieces and rosemary.

Servings

12servings

Servings

12servings

Ingredients

For Chocolate Crust:

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

For Peppermint Mousse:

1teaspoon unflavored gelatin
2tablespoons cold water
4ounces white chocolate chips
2 1/2tablespoons milk, half and half or cream
1tablespoon powdered sugar
1cup heavy whipping cream
3-4drops pure peppermint oilIf you use extract, you may need to add more, depending on it’s strength

For Dark Chocolate Glaze:

1/4cup heavy whipping cream
3 1/2ounces bittersweet or dark chocolateI used a good quality, 70% cocoa chocolate
2teaspoons light corn syrup
2tablespoons very warm water

Instructions

For Chocolate Crust:

Preheat oven to 350 degrees F.
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.

For Peppermint Mousse:

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!
Melt the white chocolate in the microwave at 30 second intervals, stirring in between until smooth and melted. Heat the milk in the microwave 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 degrees or less but do not let it resolidify.
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 rest of the whipped cream and gently fold into the chocolate mixture.
Spoon into cooled tart shell, smooth the top with an offset spatula and allow to set in the fridge for a few hours or covered overnight.

For Dark Chocolate Glaze:

Once the mousse-filled tart is thoroughly chilled, start the glaze. Get 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 that you’ve combined everything completely.
Pour glaze onto tart, then tilt and rotate your tart so glaze coats the top evenly and completely. You shouldn’t be able to see any white. Let stand until glaze is set, about 1 hour.
This tart is best the day it is finished but should keep for 3-4 days covered in the fridge. Allow tart to sit on the counter for a few minutes before uncovering it to prevent condensation on the glaze.