Ingredients
- 200g dark chocolate (70% cocoa)
- 300ml heavy cream
- 100g unsalted butter
- 100g granulated sugar
- 3 large eggs
- 1 teaspoon peppermint extract
- 1 tart shell (store-bought or homemade)
Instructions
- Prepare the tart shell: If using a store-bought shell, pre-bake according to package instructions, or make a homemade crust with melted butter and crushed graham crackers.
- Melt the chocolate: Use a heatproof bowl over simmering water to melt the dark chocolate, stirring until smooth. Set aside to cool slightly.
- Whip the cream: With an electric mixer, whip the heavy cream until soft peaks form—be cautious not to over-whip.
- Create the mousse base: Whisk together the sugar and eggs in a separate bowl until pale and fluffy, then fold in the melted chocolate and add the peppermint extract.
- Fold in whipped cream: Gently incorporate the whipped cream into the chocolate mixture.
- Fill the tart shell: Pour the mousse into the tart shell and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
- Finish with toppings: Before serving, sprinkle with cocoa powder and crushed peppermint candies.
- Slice and serve: Cut into slices and enjoy chilled.
Notes
For a lighter version, substitute some heavy cream with coconut cream. Adjust peppermint extract to taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian