Chocolate Peppermint Mousse Pie

Yield: 12 servings

Chocolate Peppermint Mousse Pie

Prep Time 25 minutes

Cook Time 20 minutes

Additional Time 3 hours

Total Time 3 hours 45 minutes

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Rich and decadent Chocolate Peppermint Mousse Pie is the holiday dessert of your dreams! A creamy nutella mousse filling is served over a chocolate hazelnut crust with a crushed candy cane topping. Every bite is better than the last!

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

Grease a 9-inch springform pan with 1 tablespoon butter; set aside.
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.
Bake in a 375 degree oven for 18 to 20 minutes. Cool completely.
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.
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.
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.
To remove springform pan, use plastic knife and run along edges. Remove sides of pan.
When ready to serve, sprinkle with powdered sugar and crushed candy canes.

Notes

Removing pie from the pan: Run a plastic knife around the inside edges of the spring form pan before sliding off the sides.

Use a cold bowl: Heavy cream will form peaks much more efficiently and consistently if you whip it in a cold metal bowl. I like to place the bowl in the freezer for a couple of minutes before making this mousse filling.

Grease your pan: Rub about 1 tablespoon of butter along the bottom of your spring form pan to prevent the crust from sticking.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 585Total Fat: 44gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 104mgSodium: 114mgCarbohydrates: 44gFiber: 2gSugar: 33gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.