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Skip the traditional pies and make this decadent peppermint mocha mousse tart for an impressive finale to your holiday dinner.
This Christmas, I am throwing out most of the traditional recipes I’ve been making for years and years in lieu of just as delicious, but slightly easier to execute in the kitchen.
While brainstorming dessert ideas, I kept coming back to dressing up an extremely simple mousse recipe that I make throughout the year. But how could I make that recipe Christmas worthy? Simple! In place of Frangelico, a hazelnut liqueur, embedded in the mousse, I have opted for a new seasonal favorite: Peppermint Mocha Kahlua. While the resulting mousse is good enough to eat on its own, I thought it deserved to be dressed up a bit and be transformed into a truly show-stopping Christmas dessert.
Trouble-shooting? None! This recipe is the easiest to follow ever. You mixer will work harder than you when making this dessert!
Like any delectable tart, this peppermint mocha mousse tart has an incredibly easy crust that takes practically no baking skills. And while I blissfully used (and highly recommend) seasonal Peppermint Bark Oreos that I accidentally tripped over at the grocery store, regular Oreos can be used in place of the delectable limited edition cookies. Note: if using regular Oreos, if at all possible also add pureed peppermint bark to the cookie mixture. The bark melts and leaves this perfectly gooey texture that’s oh-so unexpected.
The crust is pre-baked for a whopping 5 minutes, then cooled to room temperature before a dark chocolate ganache is poured into the crust. Allow the ganache about 20 minutes to set in the refrigerator before spooning the mousse onto the ganache. The longer the tart can sit, the more developed the flavors will be once it’s time to dig in! Good luck in keeping your family away from it long enough to sit around to rest—encourage patience but know that it won’t be ultra-tragic if your family and guests dig in as soon as you turn your back!
Peppermint Mousse Tart
A festive and show-stopping holiday dessert with cooling peppermint in every layer.
- 20 peppermint bark Oreo cookies*
- 5 tablespoons unsalted butter, melted
- 6 ounces bittersweet chocolate preferably 70% cacao, roughly chopped
- 1/2 cup heavy whipping cream
- 1/2 teaspoon high quality peppermint extract
- 8 ounces bittersweet chocolate preferably 70% cacao, roughly chopped
- 2 tablespoons superfine sugar*
- 2 large eggs, separated
- 1/2 cup heavy whipping cream
- 2 tablespoons high quality peppermint extract
- 2 tablespoons water
- Preheat oven to 325º
- Make crust. In a food processor, pulse Oreo's until crumbs begin to form. With the motor running, pour in the melted butter and continue pulsing until the crumbs and butter combine until the mixture begins to clump together.
- Press crumbs into the bottom and sides of a 13 3/4" x 4 1/4" x 1" high tart pan, or something of similar volume. Refrigerate crust for 10 minutes, then bake for 5 minutes, or until the crust is set. Transfer to a wire rack and cool to room temperature.
- Meanwhile, make the ganache. In the top of a double boiler, melt the chocolate and stir until the chocolate is beginning to melt. Add the heavy cream, remove from heat and whisk until the chocolate is completely melted and shiny. Whisk in peppermint extract. Let cool slightly before pouring the ganache into the tart shell. Set aside in refrigerator until firm.
- Make mousse. Melt remaining chocolate, superfine sugar, and 2 tablespoons. water in a small saucepan over low heat until smooth, stirring frequently, about 10 minutes. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites in until they hold stiff peaks. In another bowl of a stand mixer fitted with whisk attachment, whip cream until stiff peaks form. In a small bowl, whisk egg yolks and peppermint extract. Pour egg yolk mixture into chocolate mixture.
- Gently fold chocolate mixture gently into egg whites, then repeat with the whipped cream until no streaks remain. Pour mousse into crust and spread evenly, making sure to get into the corners.
- Refrigerate tart at least 3 hours and up to 2 days prior to serving.
- Sprinkle peppermint candies over the top of the tart and remove from pan, cutting on the diagonal.
- *Regular Oreo cookies can be used in place of the Peppermint Bark Oreo's
- *If you don't have superfine sugar, simply pulse granulated sugar in your food processor for a few seconds.