Ingredients
- 200g dark chocolate (70% cocoa or higher)
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1 tsp peppermint extract
- 1/2 cup crushed peppermint candies (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine flour and sugar. Cut in the softened butter until crumbly. Press this mixture into a tart pan, ensuring an even layer. Bake for 15-20 minutes or until golden brown. Let it cool completely.
- In a heatproof bowl, melt dark chocolate over a simmering pot of water (double boiler method). Once melted, let it cool slightly. In a separate bowl, beat heavy cream with sugar until soft peaks form. Carefully fold chocolate into the whipped cream, ensuring you maintain that airy texture. Add in peppermint extract gradually, tasting to achieve your desired flavor.
- Pour the mousse into the cooled tart crust, spreading evenly. Chill in the refrigerator for at least 240 minutes to set.
- Before serving, sprinkle with crushed peppermint candies for a festive touch. Slice and enjoy with family and friends!
Notes
For a dairy-free version, swap heavy cream with coconut cream. Use gluten-free flour for gluten sensitivity. For a vegan variant, use aquafaba instead of eggs and vegan chocolate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian