9 ounces high quality dark chocolate (60% to 70% cocoa), finely chopped
2 cups heavy whipping cream, divided
1/4 cup powdered sugar
1 teaspoon peppermint extract
1/2 teaspoon alcohol-free vanilla extract
1/4 cup crushed candy canes for garnish
Fresh mint leaves for decoration
Instructions
Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, combine the chocolate cookie crumbs and the melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 10 minutes to set the crust, then remove it from the oven and let it cool completely on a wire rack before filling.
Place the chopped dark chocolate in a heat-proof glass bowl. In a small saucepan, heat 1/2 cup of the heavy cream over medium heat until it just begins to simmer, but do not let it boil. Pour the hot cream over the chocolate and let it sit for five minutes. Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Stir in the peppermint extract and alcohol-free vanilla extract, then set aside to cool to room temperature.
In a separate large chilled bowl, combine the remaining 1.5 cups of heavy whipping cream and the powdered sugar. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. Be careful not to over-beat the cream, or it will become grainy and lose its airy texture.
Add about one third of the whipped cream into the cooled chocolate ganache and whisk gently to lighten the mixture. Using a rubber spatula, very gently fold in the remaining whipped cream until no white streaks remain. It is important to be delicate during this step so you do not deflate the air bubbles that make the mousse light and fluffy.
Pour the chocolate mousse into the cooled tart shell and spread it evenly with an offset spatula. Place the tart in the refrigerator for at least 4 hours, or ideally overnight, to allow the mousse to set firmly. Just before serving, sprinkle the top with crushed candy canes and garnish with fresh mint leaves for a festive Christmas look.
