Print

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.

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

  1. Prepare the Pan: Grease a 9-inch springform pan with 1 tablespoon of butter to prevent sticking, then set it aside for later use.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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