Eep! These tarts are the cutest little peppermint chocolate mousse tarts I’ve ever made. And despite the fact that they’re the only peppermint chocolate mousse tarts I’ve ever made, this should get you pretty pumped. Because not only are they light and fluffy and chocolatey and tiny, they’re also topped with essential oil infused peppermint bark. And you know how I feel about that, right?! #BARKYEAH!
This week is all about peppermint bark—Williams-Sonoma’s peppermint bark, to be exact. When they came to me wanting a recipe, I had just one thing in mind: Topping adorable, creamy little chocolate tarts with crunchy layers of pepperminty Guittard dark and white chocolate all dressed up in candy cane chunks. In a world of chaos and confusion, these mini-tarts are a definitive YES.
Even more of a definitive yes? This awesome mini tart pan, dough cutter, and press that makes tart baking a million times easier. Mini tarts are super easy to make, I promise—and you can let your culinary artist freak flag fly in decorating them, too. Think: Go totally wild with peppermint bark!
I topped these with whipped cream infused with peppermint extract, for an extra punch of minty love.
Did I mention these are the ideal treats to bring to all your holiday gatherings? Mini tarts are universally recognized as party pleasers of the highest order.
Enjoy these cute babes, my loves. Happy holidays!
MINI PEPPERMINT CHOCOLATE MOUSSE TARTS.
Ingredients
chocolate mousse (adapted from the Guittard Chocolate Cookbook)
- 1 ½ cups (270 grams) semisweet chocolate wafers
- 1 cup chilled heavy whipping cream
- 3 egg whites at room temperature
- ¼ cup superfine sugar you can make superfine sugar by quickly blending granulated sugar in a food processor/high speed blender if need be
chocolate tart shell (adapted from the Guittard Chocolate Cookbook)
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- three pinches sea salt
- ¼ cup granulated sugar
- ¼ cup (½ stick) unsalted butter at room temperature
- 1 large egg at room temperature
peppermint whipped cream
- ½ cup chilled heavy whipping cream
- 1 tablespoon superfine sugar
- ¼ teaspoon peppermint extract + more as to taste
garnish
- Williams-Sonoma Peppermint Bark
Instructions
for the chocolate tart dough
- Whisk dry ingredients together in a small bowl. In a large bowl, cream room temperature butter and sugar until it’s light and fluffy. Add room temperature egg and beat until fully incorporated. Gradually add dry ingredients to the butter and sugar, beating with your hand mixer until it comes together into a ball. Flatten dough into a disk about ½ inch thick, cover with plastic wrap, and refrigerate for at least an hour.
- After an hour, preheat oven to 325º remove from fridge and plastic and roll out on a lightly floured surface until dough is just under ¼ inch thick. If you’re using a nonstick tart mold, cut out circles to fit the mold. You can also use a regular-sized nonstick muffin tin and a 3-inch glass as a dough cutter.
- Gently press dough into molds, ensuring it’s firmly against bottom of each depression and coming up the sides. If you’re using a full size muffin tin, the tart shells won’t reach the top of each depression.
- Bake 10-12 minutes, until crust is fragrant and just beginning to golden-brown.
- Let cool for 10 minutes, then remove shells from tray and transfer to a cooling rack.
for the chocolate mousse
- Melt the chocolate using a water bath (melt chocolate in basin of a heat-proof bowl nestled over a pot of simmering wateor a microwave in short bursts, stirring constantly. Set aside to cool.
- In a large bowl, beat egg whites on low until frothy. Add ¼ cup superfine sugar bit by bit, increasing speed to medium-high. Beat until stiff peaks form. Set aside.
- In large bowl, beat 1 cup whipping cream until soft peaks form. Set aside.
- Once chocolate has cooled, whisk in 1/3 of the whipping cream. Then, whisking constantly, add this mixture into the beaten egg whites. Fold in the whipping cream. If clumps form, use your electric mixer.
- Cover and set in fridge.
- for the peppermint whipped cream
- Place all ingredients in a large bowl and whip with a hand mixer until soft peaks form. Set aside.
for the peppermint chocolate mousse tarts
- Fill each tart shell with a large spoonful of chocolate mousse, top with a dollop of peppermint whipped cream, and garnish with a few chunks of chopped peppermint bark! Refrigerate at least an hour, then serve.
- #BARKYEAH!
