Introduction

This Chocolate Peppermint Mousse Pie is a delightful holiday treat that combines rich chocolate, creamy mousse, and a refreshing hint of peppermint. Its crunchy hazelnut crust and fluffy filling make it an irresistible dessert for any festive occasion.

The image shows a round, no-bake peppermint cheesecake with three visible layers: a thin, dark brown crust at the bottom with a slightly rough texture, a thick middle layer of light brown creamy cheesecake mixed with small air pockets, and a top layer dusted heavily with white powdered sugar. Scattered across the top are bright red and white crushed peppermint candy pieces in different sizes and shapes. The cheesecake is cut into multiple slices and sits on a white marbled textured surface next to a silver knife with a black handle. 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 of unsalted butter; set aside.
Step 2: In a food processor, pulse the hazelnuts with 1/4 cup granulated sugar until finely ground. Add the flour, cocoa powder, 6 tablespoons softened butter, and kosher salt. Pulse until well blended. Press the mixture evenly into the bottom of the prepared pan using your hands. Poke the crust with a fork to prevent bubbling.
Step 3: Bake the crust at 375°F (190°C) for 18 to 20 minutes. Remove from oven and let it cool completely.
Step 4: In a small saucepan, pour cold water and sprinkle the gelatin over it. Let it bloom for 2 minutes. Heat the saucepan on low and whisk until the gelatin dissolves completely. Remove from heat.
Step 5: In a mixing bowl, beat together the chocolate hazelnut spread, softened cream cheese, and peppermint extract until smooth. Gradually add the dissolved gelatin and continue beating on medium-high for 2 to 3 minutes, scraping down the sides as needed. Set aside.
Step 6: In a chilled mixing bowl, beat 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, preferably overnight.
Step 7: To remove the pie, run a plastic knife along the edges of the springform pan to loosen, then carefully remove the sides.
Step 8: Before serving, dust the mousse with powdered sugar and scatter the crushed peppermint candy canes on top for a festive finish.

Tips & Variations

For a nut-free option, substitute the hazelnut crust with a chocolate graham cracker crust.
Use good quality dark cocoa powder for a richer chocolate flavor.
Chill your mixing bowl and beaters before whipping the cream to help it whip faster and hold peaks.
Add a layer of melted chocolate on the crust before adding mousse for extra indulgence.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, this mousse pie is best served chilled and does not require heating. If needed, remove from fridge about 15 minutes before serving to soften slightly.

How to Serve

A slice of chocolate mousse cake sits on a white plate over a white marbled surface. The cake has three clear layers: a dark brown, crumbly chocolate crust at the bottom, a thick light brown chocolate mousse middle with a creamy and airy texture, and a top layer of white whipped cream sprinkled with crushed red-and-white peppermint candy pieces. Behind the slice, the rest of the cake is still in a dark pan with a piece missing, showing the same layers. Some candy crumbs are scattered around the plate, adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut instead of hazelnuts?

Yes, almonds or pecans can be used as a substitute in the crust. Just chop them finely and follow the same process.

Can I make this pie ahead of time?

Absolutely! This pie tastes even better after chilling overnight, which helps the mousse set properly and the flavors to meld.

Chocolate Peppermint Mousse Pie Recipe

Print Recipe

★★★★★

5 from 104 reviews

This Chocolate Peppermint Mousse Pie is a luscious dessert combining a rich chocolate-hazelnut crust with a creamy peppermint-infused mousse topped with crushed candy canes for a festive finish. It’s perfect for holiday gatherings or any special occasion that calls for a refreshing chocolate peppermint treat.

Author: Cleo
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 3 hours 45 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Gelatin Mixture

1/2 cup cold water
1 envelope unflavored gelatin

Mousse Filling

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

Topping

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

Instructions

Prepare the Pan: Grease a 9-inch springform pan with 1 tablespoon of butter to prevent sticking, then set it aside for later use.
Make the Crust Mixture: In a food processor, pulse the chopped hazelnuts with granulated sugar until they become finely ground. Add the all-purpose flour, unsweetened cocoa powder, softened butter, and kosher salt. Pulse again until the mixture is evenly blended but may still appear crumbly.
Form and Bake the Crust: Press the crust mixture evenly into the bottom of the prepared springform pan using your hands. Poke small holes in the crust with a fork to prevent bubbling. Bake the crust in a preheated 375°F (190°C) oven for 18 to 20 minutes until firm. Remove from oven and let it cool completely.
Prepare Gelatin: In a small saucepan, pour the cold water and sprinkle the unflavored gelatin over it. Let it bloom for 2 minutes so the gelatin absorbs the water. Place the saucepan over low heat and whisk continuously until the gelatin dissolves completely. Remove from heat and set aside.
Make the Mousse Filling: In a mixing bowl, beat together the chocolate hazelnut spread (Nutella), softened cream cheese, and peppermint extract until smooth. Gradually add the dissolved gelatin mixture to this and continue beating on medium-high speed for 2 to 3 minutes, scraping down the sides as needed to ensure everything is well combined.
Whip the Cream and Combine: Chill a mixing bowl, then beat the heavy whipping cream with granulated sugar until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to retain the airy texture.
Assemble and Chill: Pour the mousse filling evenly over the cooled crust in the springform pan. Cover and refrigerate for at least 3 hours or preferably overnight to allow the mousse to set properly.
Remove from Pan: Before serving, run a plastic knife along the edges of the springform pan to loosen the pie, then carefully remove the sides of the pan.
Garnish and Serve: Sprinkle the top of the pie with powdered sugar and crushed peppermint candy canes for a festive, crunchy finish. Serve chilled and enjoy!

Notes

Make sure the cream cheese and butter are softened to room temperature for smooth mixing.
Blooming the gelatin properly is key for the mousse to set firmly without lumps.
You can substitute hazelnuts with almonds or pecans if preferred.
For a more intense peppermint flavor, adjust the peppermint extract carefully to taste.
Allow the pie to chill overnight for best texture and flavor.
Store leftovers covered in the refrigerator and consume within 3 days.

Keywords: chocolate peppermint mousse pie, chocolate mousse pie, peppermint dessert, holiday dessert, Nutella mousse pie, peppermint candy pie