5 from 6 votes
Chocolate Peppermint Mousse Pie
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!
Prep Time
25 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 45 mins
Servings:
12
servings
Calories:
585 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the Crust
- 1 Tablespoon butter unsalted
- ½ cup hazelnut chopped
- ¼ cup granulated sugar
- ¾ cup all-purpose flour
- 3 Tablespoons cocoa powder unsweetened dark
- 6 Tablespoons butter softened, unsalted
- ¼ teaspoon kosher salt
For the Filling
- ½ cup water cold
- 1 envelope gelatin unflavored
- 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 peppermint candy cane crushed
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.
Cup of Yum
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
Serving
1slice
Calories
585kcal
(29%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
44g
(68%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
13g
(76%)
Trans Fat
1g
(50%)
Cholesterol
104mg
(35%)
Sodium
114mg
(5%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 585
% Daily Value*
| Serving | 1slice | |
| Calories | 585kcal | 29% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 13g | 76% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 114mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.