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Chocolate Peppermint Mousse Pie Recipe

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★★★★★

4.8 from 54 reviews

This Chocolate Peppermint Mousse Pie is a decadent dessert perfect for the holidays, featuring a rich hazelnut chocolate crust topped with a fluffy peppermint-infused chocolate mousse. It’s a no-bake mousse layered on a baked crust, combining creamy textures with a refreshing minty finish.

Ingredients

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For the Crust

  • 1 Tablespoon unsalted butter (for greasing the 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

For the Mousse Filling

  • 1/2 cup cold water
  • 1 envelope unflavored gelatin (about 2 1/4 teaspoons)
  • 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

For Garnish

  • 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 unsalted butter to prevent sticking. Set aside.
  2. Make the Crust: In a food processor, pulse the chopped hazelnuts together with 1/4 cup granulated sugar until finely ground but not pasty. Add the all-purpose flour, cocoa powder, 6 tablespoons softened butter, and kosher salt. Pulse again until the mixture is evenly combined. The mixture may be crumbly; use your hands to press it evenly into the bottom of the prepared springform pan. Poke the crust surface with a fork to prevent bubbling during baking.
  3. Bake the Crust: Place the pan in a preheated oven at 375°F (190°C) and bake for 18 to 20 minutes, until set. Remove from the oven and allow the crust to cool completely.
  4. Bloom and Dissolve Gelatin: In a small saucepan, pour in 1/2 cup cold water. Sprinkle the unflavored gelatin evenly over the water and let it bloom for 2 minutes without stirring. Then, heat the saucepan over low heat while whisking constantly until the gelatin is fully dissolved and the mixture is clear. Remove from heat and set aside.
  5. Mix the Filling Base: In a mixing bowl, beat together the chocolate hazelnut spread, softened cream cheese, and peppermint extract until smooth. Gradually add the dissolved gelatin to this mixture, beating on medium-high speed for 2 to 3 minutes. Scrape down sides of the bowl as necessary to incorporate all ingredients evenly. Set aside.
  6. Whip the Cream and Combine: 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 cream cheese mixture, taking care to combine without deflating the whipped cream.
  7. Assemble and Chill the Pie: Pour the mousse filling over the cooled crust in the springform pan, smoothing the top. Refrigerate for at least 3 hours or preferably overnight to allow the mousse to set fully.
  8. Remove from Pan: When ready to serve, run a plastic knife carefully along the edges between the pie and the pan to loosen it. Remove the sides of the springform pan.
  9. Garnish and Serve: Sprinkle the top of the mousse pie evenly with powdered sugar and crushed peppermint candy canes for a festive finishing touch. Slice and enjoy chilled.

Notes

  • Allow the crust to cool completely before adding the mousse to prevent melting or curdling of the filling.
  • The quality of chocolate hazelnut spread affects the flavor; use your favorite brand for best results.
  • For a firmer mousse, ensure the gelatin is fully dissolved and well incorporated.
  • This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
  • You can substitute hazelnuts with almonds if desired, but it will change the flavor profile slightly.

Keywords: Chocolate Peppermint Mousse Pie, Holiday Dessert, Chocolate Hazelnut Mousse, Peppermint Pie, No-Bake Mousse, Springform Pan Dessert

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