★★★★★

Chocolate Peppermint Mousse Pie

Rich, decadent Chocolate Peppermint Mousse Pie. This is the holiday dessert you were waiting to indulge in!

Chocolate Peppermint Mousse Pie: the delicious, decadent dessert you're craving this holiday!
**Photo courtesy of BHG**
Yield: 10 servings

Chocolate Peppermint Mousse Pie

Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 3 hours
Total Time 3 hours 45 minutes

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

  1. Grease a 9-inch springform pan with 1 tablespoon butter; set aside.
  2. In a food processor, pulse hazelnuts with granulated sugar until finely ground. Add flour, cocoa powder, softened butter, and salt. Continue to pulse until well blended. Press into bottom of pan. (Mixture may be crumbly; use hands to press into pan in an even layer.) Poke with fork.
  3. Bake in a 375 degree oven for 18 to 20 minutes. Cool completely.
  4. In a small saucepan, add cold water to pan. Sprinkle with gelatin and allow to bloom (absorb water) for 2 minutes. Heat saucepan on low and whisk gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.
  5. In mixing bowl, beat chocolate hazelnut spread, cream cheese, and peppermint extract. Add gelatin to cream cheese mixture. Beat on medium high for 2 to 3 minutes, scraping down sides of bowl as necessary. Set aside.
  6. In a cold mixing bowl, beat heavy cream with sugar until soft peaks form. Fold in cream cheese mixture. Pour over cooled crust and refrigerate for 3 hours or overnight.
  7. To remove springform pan, use plastic knife and run along edges. Remove sides of pan.
  8. When ready to serve, sprinkle with powdered sugar and crushed candy canes.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 15, 2014

Comments & Reviews

  1. Not at all nerve-wracking 😉 It looks like you hit it out of the park with this fluffy pie. Love! Pinned. Headed over to get the recipe.

  2. Aimee, this pie looks amazing!! ANd what a fun experience! I’m heading over to vote now!! 🙂

  3. Yum! That looks decadent and delicious. I love chocolate and peppermint – so festive. Thanks for sharing!

  4. How could anyone NOT vote for your pie??! It looks so silky and light and beautiful and festive!!!

  5. I followed link and voted for you as well. Looks delish. I do have a question on BHG the step on adding the peppermint extract is missing. When and where is it added, thanks!

    1. haha! Good catch. You add the extract to the chocolate hazelnut and cream cheese mixture. Beat it in with those ingredients 🙂 Thanks for the vote!

  6. Woo hoo! That looked like such a fun couple of days! Of course I will vote for this amazing looking dessert!!!

  7. I not only copied the recipe, I voted for you & I so hope you win!!!!!! this recipe is fantastic & so perfect for the holidays

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