Description
A rich and festive tart featuring a crisp chocolate crust filled with silky dark chocolate peppermint mousse and topped with whipped cream and crushed candy canes.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 6 tbsp melted butter
- 1 1/4 cups heavy cream, divided
- 8 oz dark chocolate, finely chopped
- 1/4 cup sugar
- 1/2 tsp peppermint extract
- 2 large eggs, room temperature
- 1 cup whipped cream (for topping)
- 2 tbsp crushed candy canes (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Combine chocolate cookie crumbs and melted butter, then press firmly into a tart pan. Bake for 10 minutes and let cool completely.
- Heat 3/4 cup heavy cream in a saucepan until just simmering. Pour over the chopped dark chocolate and let sit for 2–3 minutes. Stir until smooth.
- Whisk in sugar, peppermint extract, and eggs until fully blended and glossy.
- Pour the mixture into the cooled tart shell and bake for 12–15 minutes, or until the edges are set but the center is slightly wobbly. Cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, whip the remaining 1/2 cup heavy cream to soft peaks and spread or pipe over the tart.
- Sprinkle with crushed candy canes and serve chilled.
Notes
- Use high-quality dark chocolate (60–70% cocoa) for the best flavor.
- Adjust peppermint extract to taste—it’s strong, so start small.
- Tart can be made a day ahead and chilled until serving.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baked
- Cuisine: American