Christmas Chocolate Peppermint Mousse Pie - A Festive Dessert Recipe for Holidays
Rich, creamy, and unapologetically indulgent—this Christmas Chocolate Mousse Pie is the holiday showstopper you didn’t know you needed. Imagine a silky peppermint chocolate pie filling made with dreamy chocolate hazelnut spread, nestled on a crunchy chocolate crust, and topped with a snowfall of crushed candy canes. Yeah, it’s as magical as it sounds.
Why is this dessert a must for your holiday table? First off, let’s talk flavor. Chocolate and peppermint were basically made for each other, especially around Christmas. That cool peppermint zing cuts right through the richness of the mousse, creating the perfect bite every single time. If you’re into festive sweets (and who isn’t?), this chocolate peppermint mousse pie screams holiday cheer.
Second, the wow-factor. This isn’t your average lineup of cookies and cakes. Nope. This peppermint dessert looks like it took hours of sweat and holiday stress, but here’s the kicker—it’s actually super simple. The hardest part? Waiting for it to chill. (Patience might be a virtue, but in this case, it’s just plain annoying.)
And let’s be real—don’t you want a dessert that can be made ahead so you’re not juggling last-minute Christmas cooking? This pie chills like a champ, whether in the fridge or freezer, which makes it perfect for busy hosts. Bonus: leftovers taste even better the next day, IMO.
So, whether you’re team chocolate pies or you just need something beyond sugar cookies this year, this chocolate peppermint pie delivers. It’s festive, it’s fun, and it’s about to be the dessert your family begs for every December. Ready to dig into the most irresistible holiday mousse of your life?
Christmas Chocolate Peppermint Mousse Pie - A Festive Dessert Recipe for Holidays
Dreaming of a festive dessert that’s creamy, crunchy, and downright irresistible? This Peppermint Chocolate Mousse Pie is pure holiday magic. A fluffy Nutella mousse rests on a rich hazelnut-chocolate crust, crowned with crushed candy canes for that perfect Christmas crunch. Each slice is a little better than the one before!
Ingredients
Crust
- 1 Tbsp unsalted butter (for greasing)
- ½ cup chopped hazelnuts
- ¼ cup granulated sugar
- ¾ cup all-purpose flour
- 3 Tbsp dark cocoa powder (unsweetened)
- 6 Tbsp unsalted butter, softened
- ¼ tsp kosher salt
Filling
- ½ cup cold water
- 1 envelope unflavored gelatin
- 1 cup Nutella (or any chocolate hazelnut spread)
- 8 oz cream cheese, softened
- 1 ½ tsp peppermint extract
- 3 cups heavy cream
- ⅔ cup granulated sugar
Topping
- 3 Tbsp powdered sugar
- ¼ cup crushed candy canes
Directions
- Prepare the crust: Lightly grease a 9-inch springform pan. In a food processor, grind hazelnuts and sugar until fine. Add flour, cocoa, softened butter, and salt. Pulse until mixture forms a crumbly dough. Press evenly into the pan, poking a few holes with a fork. Bake at 375°F for 18–20 minutes. Cool completely.
- Bloom the gelatin: In a small saucepan, combine cold water and gelatin. Let it sit for 2 minutes to soften. Warm gently over low heat, whisking until dissolved. Remove from heat.
- Make the mousse base: Beat together Nutella, cream cheese, and peppermint extract until smooth. Mix in the dissolved gelatin. Continue beating for 2–3 minutes, scraping the bowl as needed.
- Whip the cream: In a chilled bowl, beat heavy cream with sugar until soft peaks form. Gently fold into the Nutella mixture until fully combined. Spread evenly over the cooled crust. Chill in the fridge at least 3 hours, or overnight.
- Finish & serve: Run a plastic knife around the edges before releasing the springform pan. Dust the top with powdered sugar and scatter crushed candy canes over the pie. Slice, serve, and enjoy the festive layers!
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