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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/chocolate-peppermint-mousse-pie-recipe/