Introduction

This Chocolate Peppermint Mousse Pie is a delightful blend of rich chocolate and refreshing peppermint flavors, perfect for the holiday season or any special occasion. The hazelnut crust adds a nutty crunch, while the light and fluffy mousse filling melts in your mouth.

The image shows a round chocolate cake with one slice being lifted by a cake server. The cake has three visible layers: the bottom layer is a dark chocolate crumb base with a rough and crunchy texture; the middle layer is thick, creamy milk chocolate mousse with a smooth, airy look; the top layer is dusted with white powdered sugar and decorated with small, red-and-white striped candy pieces, adding a festive touch. The cake sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

1 Tablespoon unsalted butter
½ cup hazelnuts, chopped
¼ cup granulated sugar
¾ cup all-purpose flour
3 Tablespoons unsweetened dark cocoa powder
6 Tablespoons unsalted butter, softened
¼ teaspoon kosher salt

For the Filling:

½ cup cold water
1 envelope unflavored gelatin
1 cup chocolate hazelnut spread (Nutella)
8 ounces cream cheese, softened
1 ½ teaspoons peppermint extract
3 cups heavy whipping cream
⅔ cup granulated sugar

For Garnish:

3 Tablespoons powdered sugar
¼ cup crushed peppermint candy canes

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with 1 tablespoon of butter and set aside.
Step 2: In a food processor, pulse chopped hazelnuts with granulated sugar until finely ground. Add flour, cocoa powder, softened butter, and salt, then pulse until well combined.
Step 3: Press the crust mixture evenly into the bottom of the prepared pan. Use a fork to poke holes in the crust. Bake for 18 to 20 minutes, then cool completely.
Step 4: In a small saucepan, add cold water and sprinkle gelatin over it. Let it bloom for 2 minutes. Heat on low and whisk until the gelatin dissolves completely. Remove from heat.
Step 5: In a mixing bowl, beat together chocolate hazelnut spread, softened cream cheese, and peppermint extract. Gradually add the dissolved gelatin and beat on medium-high for 2 to 3 minutes, scraping the bowl as needed. Set aside.
Step 6: In a chilled mixing bowl, whip heavy cream and granulated sugar until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Step 7: Pour the mousse filling over the cooled crust. Refrigerate for at least 3 hours or overnight to set.
Step 8: To remove the pie from the springform pan, run a plastic knife around the edges, then release the sides of the pan.
Step 9: Before serving, sprinkle the top with powdered sugar and crushed peppermint candy canes for a festive touch.

Tips & Variations

For best results, whip the heavy cream in a chilled metal bowl to help it form peaks more easily.
If you prefer a stronger peppermint flavor, add an extra ½ teaspoon of peppermint extract to the filling.
You can substitute hazelnuts with almonds or pecans in the crust for a different nutty flavor.
Use a plastic knife to carefully run along the edges of the springform pan to avoid damaging the crust when removing the sides.

Storage

Store the pie covered in the refrigerator for up to 3 days. Gently cover with plastic wrap or place in an airtight container to prevent drying out. Reheat is not recommended as the mousse is best enjoyed chilled.

How to Serve

The image shows a thick, creamy chocolate dessert with two layers: a dark brown, crumbly base on the bottom and a lighter brown, smooth mousse-like middle layer. The top layer is white, dusted with powdered sugar and scattered with small red and white peppermint candy pieces. The dessert is cut into slices, and one slice is being lifted on a black textured spatula, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular gelatin instead of unflavored gelatin powder?

Yes, but make sure to follow the conversion instructions on your gelatin package, as gelatin sheets and powder differ in strength and preparation.

Can I make this pie ahead of time?

Absolutely. This pie can be made a day in advance and kept refrigerated to allow the mousse to set properly. Just add the garnish right before serving for the freshest appearance.