8 ounces high quality dark chocolate, finely chopped
2 cups heavy whipping cream, divided
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon peppermint extract
2 tablespoons powdered sugar
1/4 cup crushed candy canes for garnish
Fresh mint leaves for decoration
Instructions
Combine the chocolate cookie crumbs and the melted butter in a medium bowl until the mixture feels like wet sand. Press the mixture firmly into the bottom and up the sides of a 9 inch tart pan with a removable bottom. Place the pan in the freezer for about 15 minutes to set while you prepare the filling.
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup of the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for two minutes before stirring gently until the mixture is completely smooth and glossy. Stir in the alcohol-free vanilla extract and the peppermint extract, then let it cool to room temperature.
In a large chilled bowl, beat the remaining 1.5 cups of heavy cream and the powdered sugar until stiff peaks form. Be careful not to overbeat the cream, as you want it to remain light and airy for the perfect mousse consistency.
Gently fold about one third of the whipped cream into the cooled chocolate mixture to lighten it. Once incorporated, fold in the rest of the whipped cream very gently using a spatula, ensuring no white streaks remain while keeping the air inside the mousse.
Pour the chocolate mousse into the chilled crust 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 filling to set completely. Just before serving, sprinkle the crushed candy canes over the top and garnish with fresh mint leaves.
