Chocolate Peppermint Mousse Pie (Print-Friendly Format)
Chocolate peppermint mousse with a nutty crust and candy cane topping—elegant and festive for any sweet occasion.
# Ingredients You’ll Need:
→ For the crust
01 -
1 tablespoon unsalted butter, for greasing pan
02 -
60 grams hazelnuts, chopped
03 -
50 grams granulated sugar
04 -
95 grams all-purpose flour
05 -
22 grams unsweetened dark cocoa powder
06 -
85 grams unsalted butter, softened
07 -
0.25 teaspoon kosher salt
→ For the filling
08 -
120 millilitres cold water
09 -
1 envelope (about 7 grams) unflavored gelatin
10 -
300 grams chocolate hazelnut spread (such as Nutella)
11 -
225 grams cream cheese, softened
12 -
1.5 teaspoons peppermint extract
13 -
720 millilitres heavy whipping cream
14 -
135 grams granulated sugar
→ For garnish
15 -
24 grams powdered sugar
16 -
30 grams crushed peppermint candy canes
# How to Make It:
01 -
Grease a 23-centimetre springform pan with 1 tablespoon unsalted butter and set aside.
02 -
In a food processor, pulse hazelnuts with granulated sugar until finely ground. Add flour, cocoa powder, softened butter, and salt. Continue processing until well blended. Press the mixture evenly into the bottom of the prepared pan using your hands. Pierce the crust with a fork to prevent puffing.
03 -
Bake the crust in an oven preheated to 190°C for 18 to 20 minutes. Remove from the oven and allow to cool completely.
04 -
In a small saucepan, pour cold water and sprinkle the gelatin over it. Let stand for 2 minutes to bloom. Place over low heat and whisk until fully dissolved. Remove from heat.
05 -
In a mixing bowl, beat together chocolate hazelnut spread, softened cream cheese, and peppermint extract until smooth. Pour in the dissolved gelatin and beat on medium-high speed for 2 to 3 minutes, scraping the bowl as needed.
06 -
In a cooled mixing bowl, whip heavy cream with granulated sugar until soft peaks form.
07 -
Gently fold the cream cheese mixture into the whipped cream until fully incorporated. Pour the mousse filling over the cooled crust and smooth the surface. Refrigerate for at least 3 hours or overnight until set.
08 -
To unmold, run a plastic knife around the inside edge of the springform pan and release the sides.
09 -
Before serving, dust with powdered sugar and sprinkle the top with crushed peppermint candy canes.
# Extra Tips:
01 -
For optimal results, chill your mixing bowl in the freezer for a few minutes prior to whipping the heavy cream.
02 -
Rub the springform pan thoroughly with butter to minimise sticking and ensure smooth removal.
03 -
Be gentle when folding the mousse base into the whipped cream to maintain a light texture.