Ingredients
Scale
- 8 ounces high-quality dark chocolate (70% cocoa minimum), chopped
- 2 cups heavy whipping cream, divided
- 1 1/2 cups chocolate wafer or Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1 teaspoon pure peppermint extract
- 1 teaspoon instant espresso powder
- 1/4 cup crushed candy canes, for garnish
Instructions
- Step 1: Prepare the Tart Crust. In a medium bowl, combine the chocolate cookie crumbs and melted butter until fully saturated. Press the mixture firmly and evenly into a 9-inch tart pan with a removable bottom. Chill the crust in the freezer for at least 30 minutes while preparing the mousse.
- Step 2: Melt the Dark Chocolate Base. Place the chopped dark chocolate and the instant espresso powder in a heatproof bowl. In a small saucepan, heat 1/2 cup of the heavy cream until steaming (do not boil), then pour the hot cream over the chocolate. Let sit for 5 minutes, then stir until the chocolate is completely smooth; set aside to cool slightly to room temperature.
- Step 3: Whip the Peppermint Cream. In a separate large bowl, using a stand mixer fitted with a whisk attachment (or a hand mixer), whip the remaining 1 1/2 cups of heavy cream, the powdered sugar, and the peppermint extract on medium-high speed until stiff peaks form.
- Step 4: Fold the Mousse Filling. Gently fold about one-third of the whipped cream mixture into the cooled chocolate mixture until just combined to lighten the base. Then, carefully fold in the remaining whipped cream in two additions, taking care not to deflate the air, until the mousse is uniform and streak-free.
- Step 5: Assemble, Chill, and Garnish. Pour the finished mousse filling into the chilled tart crust and smooth the top with an offset spatula. Refrigerate the tart for at least 6 hours, or preferably overnight, until the mousse is completely set. Before serving, remove the tart from the pan, and garnish the top with extra whipped cream (optional) and crushed candy canes.
Notes
- Store any leftovers tightly covered in the refrigerator for up to 3 days; avoid freezing the finished tart, as the high dairy content will cause the mousse to become grainy upon thawing.
- Do not attempt to reheat this dessert under any circumstance, as the delicate whipped cream and set chocolate will immediately melt; always serve the tart well-chilled, directly from the refrigerator.
- For a decadent presentation, serve slices alongside a dollop of slightly sweetened crème fraîche or a small cup of freshly brewed espresso to balance the intense richness of the dark chocolate.
- The key to a perfectly airy mousse is gentle folding; always use a large rubber spatula and the "cut and lift" technique, scraping the bottom of the bowl frequently, to fully incorporate the cream without deflating the air.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American