Print

Chocolate Peppermint Mousse Pie Recipe

Print Recipe

★★★★★

4.4 from 82 reviews

This decadent Chocolate Peppermint Mousse Pie features a rich hazelnut cocoa crust complemented by a light and fluffy peppermint-infused chocolate hazelnut mousse. Perfectly chilled and topped with crushed candy canes, it’s a festive dessert combining creamy textures and refreshing mint flavor.

Ingredients

Scale

For the Crust

  • 1 Tablespoon unsalted butter, softened (for greasing)
  • 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 (about 2 ½ teaspoons)
  • 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

  1. Prepare the Pan and Crust: Grease a 9-inch springform pan with 1 tablespoon of softened butter to prevent sticking. In a food processor, pulse the chopped hazelnuts with ¼ cup granulated sugar until finely ground. Add ¾ cup all-purpose flour, 3 tablespoons cocoa powder, 6 tablespoons softened butter, and ¼ teaspoon kosher salt. Pulse until well blended, then press this mixture evenly into the bottom of the prepared pan. Use a fork to poke the crust evenly. Bake in a preheated 375°F (190°C) oven for 18 to 20 minutes. Remove and cool completely.
  2. Bloom and Dissolve Gelatin: In a small saucepan, sprinkle 1 envelope of unflavored gelatin over ½ cup cold water and let it bloom for 2 minutes. Warm the saucepan on low heat while whisking the gelatin mixture for several minutes until the gelatin is completely dissolved. Remove from heat and set aside.
  3. Make the Chocolate Peppermint Filling: In a mixing bowl, beat together 1 cup chocolate hazelnut spread, 8 ounces softened cream cheese, and 1 ½ teaspoons peppermint extract until smooth. Gradually add the dissolved gelatin mixture to the cream cheese blend, beating on medium-high speed for 2 to 3 minutes, scraping down the sides as needed to fully incorporate.
  4. Whip the Cream: Chill a mixing bowl in the freezer for a few minutes. Then, beat 3 cups heavy whipping cream with ⅔ cup granulated sugar until soft peaks form. Gently fold the whipped cream into the cream cheese and chocolate mixture until fully combined.
  5. Assemble and Chill: Pour the mousse filling over the cooled crust in the springform pan. Refrigerate the pie for at least 3 hours or overnight to set fully.
  6. Remove from Pan and Garnish: To remove the springform pan, run a plastic knife around the inside edges to loosen the pie, then carefully release the sides. Before serving, sprinkle the top with 3 tablespoons powdered sugar and ¼ cup crushed peppermint candy canes for a festive touch.

Notes

  • Run a plastic knife along the edges of the springform pan before removing the sides to prevent crust breakage.
  • Use a cold metal bowl to whip the cream for best results; chilling the bowl in the freezer for a couple of minutes helps achieve consistent peaks.
  • Grease your springform pan well with butter to avoid sticking of the crust.

Keywords: Chocolate Peppermint Mousse Pie, Peppermint mousse, Chocolate hazelnut dessert, Holiday pie, No-bake mousse pie

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