When December rolls around, there’s one dessert that never fails to bring the magic—Chocolate Peppermint Mousse Pie. It’s cool, creamy, and indulgent, yet light enough to enjoy after a hearty dinner.
Every bite hits that perfect balance of rich chocolate, cool mint, and fluffy texture that just melts in your mouth. If Christmas had a flavor, this would be it.
Table of Contents
Why You’ll Love This Recipe
This pie is the definition of effortless elegance. It looks fancy enough for a holiday spread but is simple enough for a weeknight celebration.
- Smooth, rich chocolate mousse meets cool peppermint flavor
- Buttery, cocoa-hazelnut crust for a nutty twist
- No oven required—just a mixer and a few bowls
- Perfect make-ahead dessert for gatherings
- Kid-friendly and holiday-table approved
- Customizable toppings and serving styles
Growing up in Texas, my mom’s food truck wasn’t just about tacos—she always had a “sweet of the day.” One Christmas Eve, it was peppermint mousse cups, made from leftovers and love. I turned that memory into this full pie, adding a hazelnut crust that takes it to a whole new level.
Ingredients You’ll Need
This pie combines a buttery, cocoa crust with a velvety mousse filling that sets beautifully in the fridge.
For the Crust
- 1 tablespoon unsalted butter (for toasting nuts)
- ½ cup chopped hazelnuts (for nutty depth)
- ¼ cup granulated sugar
- ¾ cup all-purpose flour
- 3 tablespoons unsweetened dark cocoa powder
- 6 tablespoons unsalted butter, softened (for binding)
- ¼ teaspoon kosher salt (to balance sweetness)
For the Filling
- ½ cup cold water
- 1 envelope unflavored gelatin
- 1 cup chocolate hazelnut spread (like Nutella)
- 8 ounces cream cheese, softened
- 1½ teaspoons peppermint extract
- 3 cups heavy whipping cream
- ⅔ cup granulated sugar
For the Garnish
- 3 tablespoons powdered sugar
- ¼ cup crushed peppermint candy canes
Optional Add-Ons or Substitutes
- Swap hazelnuts for almonds or pecans for a milder crust
- Add chocolate shavings or cocoa nibs for garnish
- Use crushed chocolate sandwich cookies for a classic base
- Add a drizzle of chocolate ganache before chilling
- Replace peppermint extract with vanilla for a year-round version
- Add mini marshmallows for a “peppermint s’mores” twist
Step-by-Step Instructions
This pie comes together in two parts—crust and mousse. It’s easier than it looks, and the payoff is stunning.
- Toast the nuts. In a small pan, melt 1 tablespoon butter and toast hazelnuts until fragrant. (This brings out deep flavor.)
- Make the crust. Combine flour, cocoa powder, sugar, and salt. Cut in softened butter until crumbly, then mix in nuts. Press into a greased pie dish and bake at 350°F for 10 minutes. Cool completely.
- Bloom the gelatin. In a small bowl, add gelatin to cold water. Let it sit 5 minutes.
- Whip the cream. In a large bowl, whip heavy cream and sugar until soft peaks form. Set aside.
- Mix the base. Beat cream cheese, Nutella, and peppermint extract until smooth. Melt the gelatin in the microwave for 10 seconds, then mix it into the base.
- Fold together. Gently fold in whipped cream in batches to keep the mousse airy.
- Assemble. Spread filling evenly into cooled crust. Smooth the top with a spatula.
- Chill. Refrigerate for at least 4 hours, or overnight, until set.
- Garnish. Dust with powdered sugar and sprinkle crushed candy canes right before serving.
Quick Reminders:
- Cool crust fully before adding mousse
- Use cold cream for best whipping volume
- Don’t overmix mousse once cream is added
- Chill long enough for a clean slice
- Garnish just before serving to keep candy crisp
Expert Tips for Success
This pie is simple but benefits from a few pro-level tricks to ensure that smooth, airy mousse texture.
- Chill the mixing bowl before whipping cream—it helps stability
- Bloom gelatin properly for smoothness
- Use full-fat cream cheese for richness
- Don’t rush the chilling stage—flavors develop best overnight
- Decorate just before serving to keep colors bright
- Slice with a warm knife for clean edges
- Pair it with hot cocoa or coffee for a holiday treat
I love serving this alongside a lighter mousse like my White Chocolate Mousse Tartlets for a beautiful dessert contrast on the table.
Serving Suggestions
This pie shines on holiday dessert tables but works year-round for celebrations.
- Serve with whipped cream and shaved chocolate curls
- Add a side of vanilla bean ice cream
- Pair with fresh raspberries for a tangy pop
- Serve with hot coffee or a Biscoff Tiramisu slice for an indulgent duo
- Turn leftovers into mousse parfaits in small glasses
- Drizzle with chocolate syrup before serving
Every bite feels like Christmas dessert magic. I’ve even brought this to New Year’s potlucks—it never lasts more than a few minutes.
Storing and Reheating
This pie is a fridge-loving dessert—cool, creamy, and make-ahead friendly.
How to Store It
- Keep covered in the fridge for up to 4 days
- Store without garnish for best presentation
- Wrap tightly in plastic wrap or use a pie dome
- Freeze individual slices up to 1 month for longer storage
- Thaw overnight in the fridge before serving
How to Reheat It
- This pie is best served chilled—no reheating required
- For a softer texture, let sit at room temp for 10 minutes before serving
- Avoid microwaving—it breaks the mousse
- Add fresh toppings before serving
This pie stays creamy and light, even after a few days—it’s the dessert that keeps on delighting.
Nutrition Facts (per serving)
- Calories: 420
- Fat: 32g
- Carbohydrates: 30g
- Protein: 6g
- Sugar: 24g
- Fiber: 2g
- Sodium: 110mg
Frequently Asked Questions
Can I make this ahead?
Yes! In fact, it’s best made a day in advance to let the mousse fully set.
Can I skip the gelatin?
You can, but the mousse will be softer—best served chilled and not sliced.
Can I use a premade crust?
Sure, a chocolate cookie crust works perfectly in a pinch.
Final Thoughts
This Chocolate Peppermint Mousse Pie is my go-to for every December celebration. It’s rich, cool, and brings a smile to everyone at the table—just the kind of dessert that reminds me why I started cooking in the first place.
- Chill it well for the perfect texture.
- Garnish right before serving for crunch and color.
- Serve with joy—this pie makes memories.
For more holiday desserts, check out my Homemade French Silk Pie or Cranberry Mousse Cups. They make any winter table feel like a celebration.
Chocolate Peppermint Mousse Pie
Ingredients
Equipment
Method
- In a small pan, melt 1 tbsp butter and toast hazelnuts until fragrant.
- Mix flour, cocoa, sugar, salt, and softened butter until crumbly. Stir in hazelnuts and press into greased 9-inch pie dish. Bake at 350°F for 10 minutes. Cool completely.
- Bloom gelatin in ½ cup cold water for 5 minutes. Microwave for 10 seconds to melt.
- Whip cream and sugar to soft peaks. Set aside.
- Beat cream cheese, Nutella, and peppermint extract until smooth. Mix in melted gelatin.
- Fold whipped cream into chocolate base in batches. Spread mousse into cooled crust and smooth top.
- Chill for at least 4 hours or overnight until set.
- Before serving, dust with powdered sugar and sprinkle with crushed peppermint candy canes.
Nutrition
Notes
- Chill the crust completely before adding the mousse.
- Use cold cream for whipping and full-fat cream cheese for best texture.
- Bloom gelatin fully to ensure a smooth set.
- Garnish just before serving to maintain the crispness of the candy.
