Introduction

This Chocolate Peppermint Mousse Pie is a festive and indulgent dessert perfect for the holiday season or any special occasion. With a rich chocolate-hazelnut crust and a light, airy peppermint mousse filling, it’s sure to impress family and friends.

A slice of three-layer chocolate peppermint cheesecake sits on a white plate with a white marbled surface underneath. The bottom layer is a dense, dark chocolate crumb crust. Above this is a thick, creamy middle layer with a light brown chocolate color and a smooth texture. The top layer is white whipped cream with crushed red and white peppermint candies sprinkled over it, adding a festive look. In the background, the full cheesecake without the slice still in a dark cheesecake pan is visible, showing the same three layers. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Grease a 9-inch springform pan with 1 tablespoon butter and set aside.
Step 2: In a food processor, pulse the hazelnuts with granulated sugar until finely ground. Add flour, cocoa powder, softened butter, and salt, then pulse until well blended.
Step 3: Press the mixture evenly into the bottom of the prepared pan. The mixture may be crumbly; use your hands to press it firmly. Poke the crust with a fork.
Step 4: Bake in a 375°F oven for 18 to 20 minutes. Remove and let cool completely.
Step 5: In a small saucepan, combine cold water and gelatin. Let it bloom for 2 minutes, then heat gently while whisking until the gelatin dissolves. Remove from heat.
Step 6: In a mixing bowl, beat chocolate hazelnut spread, cream cheese, and peppermint extract until smooth. Add the dissolved gelatin and beat on medium-high for 2 to 3 minutes, scraping the bowl as needed. Set aside.
Step 7: In a cold mixing bowl, beat heavy cream with granulated sugar until soft peaks form. Gently fold the cream cheese mixture into the whipped cream until combined.
Step 8: Pour the mousse over the cooled crust. Refrigerate for at least 3 hours or overnight to set.
Step 9: To serve, run a plastic knife around the edges of the pan to loosen the pie, then remove the springform sides.
Step 10: Sprinkle the top with powdered sugar and crushed peppermint candy canes before serving.

Tips & Variations

For extra crunch, toast the hazelnuts lightly before grinding.
Swap peppermint extract for vanilla if you prefer a classic chocolate mousse flavor.
Use a hand mixer chilled in the fridge to help the cream whip faster and hold peaks better.
Add a layer of chocolate ganache on top before chilling for a richer finish.

Storage

Store the mousse pie covered in the refrigerator for up to 3 days. To maintain freshness, cover it with plastic wrap or a cake dome. When ready to serve, let it sit at room temperature for 10 minutes to soften slightly. This pie is best enjoyed chilled and should not be frozen as the texture may change.

How to Serve

A round chocolate mousse cake is shown sliced into eight even pieces, sitting on a white marbled surface. The cake has three clear layers: a dark brown, dense bottom crust; a thick middle layer of airy, light brown chocolate mousse with a smooth, textured surface; and a top layer dusted with fine white powdered sugar. Scattered across the top are bright red and white crushed peppermint candy pieces, adding a colorful contrast to the pale powdered sugar. In the foreground, there is a black-handled knife resting on the white marbled surface and some whole peppermint candies nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts for the crust?

Yes, almonds or pecans can be used instead of hazelnuts. Toast them lightly to bring out their flavor before grinding.

Is it necessary to use gelatin in the mousse?

Gelatin helps the mousse set firmly so it holds its shape when sliced. If you prefer a softer mousse, you can omit it, but the texture may be less stable and creamier.