Chocolate Peppermint Mousse Pie Recipe

Introduction

This Chocolate Peppermint Mousse Pie is a delightful holiday treat combining rich chocolate, creamy mousse, and a refreshing peppermint kick. Its crisp hazelnut crust adds a wonderful texture that complements the smooth filling perfectly. Ideal for festive gatherings or a special dessert at home.

Ingredients

• 1 Tablespoon unsalted butter
• 1/2 cup hazelnuts, chopped
• 1/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 3 Tablespoons unsweetened dark cocoa powder
• 6 Tablespoons unsalted butter, softened
• 1/4 teaspoon kosher salt
• 1/2 cup cold water
• 1 envelope unflavored gelatin
• 1 cup chocolate hazelnut spread (Nutella)
• 8 ounces cream cheese, softened
• 1 1/2 teaspoons peppermint extract
• 3 cups heavy whipping cream
• 2/3 cup granulated sugar
• 3 Tablespoons powdered sugar
• 1/4 cup crushed peppermint candy canes

Instructions

1. Step 1: Grease a 9-inch springform pan with 1 tablespoon of unsalted butter; set aside.
2. Step 2: In a food processor, pulse chopped hazelnuts with 1/4 cup granulated sugar until finely ground. Add flour, cocoa powder, 6 tablespoons softened butter, and salt. Pulse until well blended. Press the mixture evenly into the bottom of the prepared pan. If crumbly, use your hands to firmly press it down. Prick the crust lightly with a fork.
3. Step 3: Bake in a preheated 375°F oven for 18 to 20 minutes. Remove and allow to cool completely.
4. Step 4: In a small saucepan, combine cold water and sprinkle gelatin over it. Let it bloom for 2 minutes. Heat gently on low, whisking until the gelatin dissolves completely. Remove from heat.
5. Step 5: In a mixing bowl, beat together the chocolate hazelnut spread, cream cheese, and peppermint extract until smooth. Gradually add the dissolved gelatin, beating on medium-high for 2 to 3 minutes, scraping down the sides as needed. Set aside.
6. Step 6: In a separate cold mixing bowl, whip the heavy cream with 2/3 cup granulated sugar until soft peaks form. Gently fold the cream cheese mixture into the whipped cream until combined. Pour this mousse over the cooled crust and refrigerate for at least 3 hours or overnight to set.
7. Step 7: To serve, run a plastic knife around the edges of the springform pan to loosen the pie. Remove the sides of the pan carefully.
8. Step 8: Sprinkle the top with powdered sugar and crushed peppermint candy canes before serving for a festive finish.

Tips & Variations

• Substitute hazelnuts with almonds or pecans if desired for a different nutty flavor.
• For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract to the mousse mixture.
• Use gluten-free flour in the crust to make the pie gluten-free.
• Chill your mixing bowl and beaters for whipping cream to help achieve better peaks.

Storage

Store the mousse pie covered in the refrigerator for up to 3 days. To reheat, allow the pie to come to room temperature briefly but avoid warming it too much as it is best served chilled. Leftovers can also be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different chocolate spread instead of Nutella?

Yes, any creamy chocolate hazelnut spread or even plain chocolate spread can work well in this recipe. Just make sure it has a smooth consistency for easy mixing.

What if I don’t have a springform pan?

You can use a regular 9-inch pie pan, but the crust may be a bit harder to remove cleanly. Alternatively, line your pan with parchment paper for easier removal.

Chocolate Peppermint Mousse Pie Recipe

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4.7 from 87 reviews

This Chocolate Peppermint Mousse Pie is a decadent, festive dessert combining a rich chocolate hazelnut crust with a creamy peppermint-infused mousse filling. Topped with crushed peppermint candy canes and a dusting of powdered sugar, this pie offers a perfect balance of chocolate and refreshing mint flavors, ideal for holiday gatherings or special occasions.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Crust

• 1 Tablespoon unsalted butter (for greasing pan)
• 1/2 cup hazelnuts, chopped
• 1/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 3 Tablespoons unsweetened dark cocoa powder
• 6 Tablespoons unsalted butter, softened
• 1/4 teaspoon kosher salt

Mousse Filling

• 1/2 cup cold water
• 1 envelope unflavored gelatin (about 2 1/2 teaspoons)
• 1 cup chocolate hazelnut spread (such as Nutella)
• 8 ounces cream cheese, softened
• 1 1/2 teaspoons peppermint extract
• 3 cups heavy whipping cream
• 2/3 cup granulated sugar

Topping

• 3 Tablespoons powdered sugar
• 1/4 cup crushed peppermint candy canes

Instructions

1. Prepare the Pan: Grease a 9-inch springform pan with 1 tablespoon of butter to ensure the crust doesn’t stick. Set the pan aside while preparing the crust.
2. Make the Crust Mix: Using a food processor, pulse the chopped hazelnuts and 1/4 cup granulated sugar until finely ground. Add the flour, cocoa powder, 6 tablespoons softened butter, and salt to the processor and pulse until the ingredients combine into a coarse dough. The mixture may be crumbly; use your hands to press it evenly into the bottom of the springform pan. Poke the crust gently with a fork to help it bake evenly.
3. Bake the Crust: Place the pan in an oven preheated to 375°F (190°C) and bake the crust for 18 to 20 minutes until set. Remove from the oven and allow the crust to cool completely before adding filling.
4. Bloom and Dissolve Gelatin: In a small saucepan, combine the cold water and unflavored gelatin. Let it bloom (absorb water) for 2 minutes. Then, heat the saucepan gently on low heat, whisking continuously until the gelatin is completely dissolved. Do not boil. Remove from heat and set aside to slightly cool.
5. Prepare the Chocolate Peppermint Mixture: In a mixing bowl, beat together the chocolate hazelnut spread, softened cream cheese, and peppermint extract until smooth. Gradually add the dissolved gelatin mixture and continue beating on medium-high speed for 2 to 3 minutes, scraping the bowl sides occasionally to ensure thorough mixing.
6. Whip the Cream and Fold: In a chilled mixing bowl, whip the heavy cream with 2/3 cup granulated sugar until soft peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture until well combined, preserving as much airiness as possible.
7. Assemble and Chill: Pour the mousse filling over the cooled crust in the springform pan, smoothing the top evenly. Cover and refrigerate the pie for at least 3 hours or overnight to allow the mousse to set firmly.
8. Remove Pan and Add Topping: Carefully run a plastic knife along the edges of the pie to detach it from the pan sides. Remove the sides of the springform pan. Just before serving, sprinkle the top with powdered sugar and crushed peppermint candy canes for a festive finish.

Notes

• For best results, use a cold mixing bowl and beaters when whipping the heavy cream to ensure proper volume.
• If you don’t have a springform pan, you can use a regular pie pan, but the crust may be more delicate to slice.
• The peppermint extract can be adjusted to taste; start with 1 teaspoon if you prefer a more subtle mint flavor.
• Make sure the gelatin mixture is not hot when adding to the cream cheese mixture to prevent curdling.
• Store leftover pie covered in the refrigerator for up to 3 days.

Keywords: chocolate mousse pie, peppermint dessert, holiday pie, hazelnut crust, chocolate peppermint mousse, festive dessert