Chocolate Peppermint Mousse Pie Recipe
Introduction
Chocolate Peppermint Mousse Pie is a rich and festive dessert perfect for the holidays. It features a creamy Nutella mousse layered over a chocolate hazelnut crust, topped with crushed candy canes for a refreshing finish. Every bite is a delightful blend of chocolate and peppermint flavors.
Ingredients
- For the Crust:
- 1 tablespoon unsalted butter
- ½ cup chopped hazelnuts
- 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: Grease a 9-inch springform pan with 1 tablespoon of unsalted butter and set aside.
- Step 2: In a food processor, pulse the chopped hazelnuts with granulated sugar until finely ground. Add flour, cocoa powder, softened butter, and salt, then pulse until well blended. Press the mixture into the bottom of the prepared pan in an even layer, using your hands if needed. Poke the crust with a fork.
- Step 3: Bake the crust in a 375°F (190°C) oven for 18 to 20 minutes. Allow it to cool completely.
- Step 4: In a small saucepan, combine cold water and sprinkle gelatin evenly over it. Let the gelatin bloom for 2 minutes, then heat over low heat, whisking until the gelatin is fully dissolved. 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, beating on medium-high speed for 2 to 3 minutes, scraping down the sides as needed. Set aside.
- Step 6: In a cold mixing bowl, whip the heavy cream with granulated sugar until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Step 7: Pour the mousse filling over the cooled crust and refrigerate for at least 3 hours or overnight to set.
- Step 8: Before serving, run a plastic knife around the edges of the springform pan to loosen the pie, then remove the sides of the pan.
- Step 9: Garnish the pie with powdered sugar and crushed peppermint candy canes. Serve chilled.
Tips & Variations
- For best results, use a cold metal bowl to whip the cream; chilling it in the freezer for a few minutes helps achieve soft peaks more easily.
- You can substitute crushed peppermint candies with finely chopped dark chocolate for a different garnish option.
- Make sure to grease the springform pan well to prevent the crust from sticking.
Storage
Store the pie covered in the refrigerator for up to 3 days. To reheat, simply let it sit at room temperature for 10-15 minutes before serving to enhance the mousse texture. This pie is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, this pie can be prepared a day in advance and chilled overnight, which also helps the mousse set perfectly.
What can I use if I don’t have a springform pan?
A regular 9-inch pie dish works, but removing the pie might be trickier. Be sure to grease the dish well or line it with parchment paper for easier removal.
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Chocolate Peppermint Mousse Pie Recipe
- Total Time: 3 hours 45 minutes
- Yield: 12 servings 1x
Description
This rich and decadent Chocolate Peppermint Mousse Pie is the perfect holiday dessert featuring a creamy Nutella mousse filling atop a chocolate hazelnut crust, finished with a festive crushed candy cane topping. With its smooth texture and refreshing peppermint flavor, every bite delivers a delightful contrast of chocolatey richness and minty brightness.
Ingredients
Scale
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 (about 2 ¼ 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
- Prepare the Pan: Grease a 9-inch springform pan with 1 tablespoon of unsalted butter, spreading it evenly across the bottom to prevent sticking. Set the pan aside while preparing the crust.
- Make the Crust: In a food processor, pulse the chopped hazelnuts with granulated sugar until finely ground. Add in the all-purpose flour, unsweetened cocoa powder, softened butter, and kosher salt. Pulse until the mixture is well combined but may still be crumbly. Transfer the mixture into the prepared springform pan and press firmly into an even layer on the bottom using your hands. Gently poke the surface with a fork to create small holes.
- Bake the Crust: Preheat the oven to 375°F (190°C). Bake the crust for 18 to 20 minutes until firm. Remove from oven and let cool completely in the pan on a wire rack.
- Bloom the Gelatin: In a small saucepan, pour ½ cup of cold water. Sprinkle the unflavored gelatin evenly over the water surface and let it bloom for about 2 minutes. Then, warm the saucepan over low heat, whisking constantly until the gelatin fully dissolves and the mixture is smooth. Remove from heat and set aside to cool slightly.
- Prepare the Mousse Filling: In a large mixing bowl, beat together the chocolate hazelnut spread (Nutella), softened cream cheese, and peppermint extract until smooth and creamy. Gradually beat in the dissolved gelatin mixture. Continue beating on medium-high speed for 2 to 3 minutes, scraping down the sides as needed to ensure it is fully incorporated.
- Whip the Cream: Using a cold mixing bowl, beat the heavy whipping cream and granulated sugar together until soft peaks form. Carefully fold the whipped cream into the cream cheese mixture until fully combined, creating a light and airy mousse.
- Assemble the Pie: Pour the mousse filling over the completely cooled crust, spreading it evenly. Cover and refrigerate the pie for at least 3 hours or preferably overnight to allow it to set properly.
- Remove from Pan and Garnish: Before serving, run a plastic knife carefully around the edges of the springform pan to loosen the sides, then remove the pan’s ring. Sprinkle the top of the pie with powdered sugar and crushed peppermint candy canes for a festive and decorative finish.
Notes
- Use a plastic knife to carefully disable the springform pan’s edges when removing the pie to prevent damage to the crust.
- Whip the heavy cream in a cold metal bowl for best results; chilling the bowl for a few minutes in the freezer significantly helps form soft peaks.
- Grease the pan thoroughly with butter to ensure the crust does not stick when slicing and serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Peppermint Mousse Pie, Nutella mousse pie, holiday dessert, chocolate hazelnut crust, peppermint candy pie, no-bake mousse pie
