Chocolate Peppermint Pie
This no-bake Chocolate Peppermint Pie features a creamy chocolate peppermint mousse in a chocolate cookie crust, topped with rich chocolate ganache. It’s finished with fluffy whipped cream and crushed candy canes, making it the perfect festive treat!
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This Chocolate Peppermint Pie brings the fun, festive flavors of the season together in one easy, no-bake treat. A chocolate cookie pie crust is filled with a simple, silky chocolate mousse, topped with smooth chocolate ganache, and finished with peppermint whipped cream and crushed candy cane pieces.
The mousse is made using a super simple method that does not require eggs or gelatin, like most traditional mousse recipes. This makes for a quick and easy yet impressive treat, perfect for the busy Christmas season!
How to Make Chocolate Peppermint Pie
Chocolate Peppermint Mousse
The chocolate mousse starts with melting down chocolate. Cocoa powder and hot water are mixed together and then slowly whisked into the chocolate. In a separate bowl, heavy cream, powdered sugar, and peppermint extract are combined and whipped until soft peaks form. The whipped cream is folded into the chocolate in three parts until the mixture is fully incorporated and no streaks of whipped cream remain.
A pre-made chocolate cookie pie crust makes assembly a breeze and there’s no need for baking either. The crust is filled with the chocolate peppermint mousse then the pie chills for at least 2 hours to allow the mousse to set. You can also refrigerate it overnight.
Chocolate Ganache
Once the mousse has set, it’s time to make the ganache. This rich chocolate ganache is made simply by combining chocolate and heavy cream. The mixture is heated in the microwave in 20-second increments and gets stirred in between until the chocolate is fully melted. This is poured on top of the chocolate mousse layer and spread out evenly to the edges of the pie. The pie goes back in the fridge to chill until the ganache sets.
Peppermint Whipped Cream
Heavy cream, powdered sugar, and a bit of peppermint extract are whipped to medium-stiff peaks and then piped around the edge of the pie. It’s finished with a generous sprinkle of crushed candy canes and then it’s ready to serve!
FAQs
What is the best way to store the pie?
The pie can be stored in the fridge, covered with plastic wrap, or in an airtight container for up to 2 days.
Can I make the pie in advance?
Yes, you can make the chocolate peppermint mousse and add it to the pie crust ahead of time. Once the mousse is set up, the ganache can be added on top and this can all be done up to a day in advance. I recommend waiting to make the peppermint whipped cream and pipe it on the pie within a few hours of serving. Wait until right before serving to sprinkle on the crushed candy cane pieces, as they tend to melt once they hit the ganache and whipped cream.
Why did my chocolate mixture harden?
The chocolate mixture will start to firm up while you are making the whipped cream for the chocolate mousse. This is why it’s important to use hot water with the cocoa powder otherwise the chocolate will start to seize and will make it difficult to fold the whipped cream into. If you notice your chocolate starts to get too firm, pop it in the microwave for about 10 seconds to loosen it up just a little before adding the whipped cream.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
Tips for the Best Chocolate Peppermint Mousse
- Use high-quality chocolate. I recommend using a high-quality chocolate bar, like Ghiradelli or Lindt for the mousse and the ganache. Chocolate chips won’t work quite the same because they have added ingredients to help them keep their shape which won’t give you silky smooth chocolate. I like to use a dark chocolate bar, around 70% cacao for the mousse. Either dark or semi-sweet chocolate works well for the ganache.
- Don’t overwhip the cream. The texture of the mousse relies on how you whip the cream. You only want to whip it to soft peaks because as you fold the cream into the chocolate, the mixture will start to thicken and if the cream starts out overwhipped, the mousse will become too thick and overworked.
- Chill the mousse. The chocolate mousse will start to firm up right away but it needs time to set up in the pie crust and cool completely before adding the ganache on top. I find that 2 hours in the fridge is enough time but overnight is best. This also ensures that you will get a nice clean cut out of the pie when the mousse is set.
More Minty Treats You’ll Love
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Chocolate Peppermint Pie
Ingredients
For the Chocolate Peppermint Mousse
- 4- ounce dark chocolate bar, chopped
- 2 Tablespoons (12g) cocoa powder
- ¼ cup (60mL) hot water
- 1 cup (240mL) heavy cream
- 2 Tablespoons (24g) powdered sugar
- ½ teaspoon peppermint extract
For the Chocolate Ganache
- 3- ounce dark or semi-sweet chocolate bar, chopped
- ½ cup (120mL) heavy cream
For the Peppermint Whipped Cream
- ½ cup (120mL) heavy cream
- 2 Tablespoons (24g) powdered sugar
- ¼ teaspoon peppermint extract
For the Pie
Instructions
- Chocolate Peppermint Mousse: Melt the chopped chocolate in the microwave in 20-second increments, stirring well in between until the chocolate is completely melted. Whisk together the cocoa powder and hot water in a small bowl, until fully combined. Slowly add the cocoa mixture into the melted chocolate, while whisking. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar, and peppermint extract. Whip the cream until soft peaks form – be sure not to overwhip the cream.
- Add ⅓ of the whipped cream to the slightly cooled chocolate mixture and gently fold it in with a rubber spatula until some streaks remain. Add another ⅓ of the whipped cream to the chocolate and repeat the process until all of it is incorporated and no streaks remain. The mixture should thicken as you incorporate the whipped cream.
- Add the chocolate peppermint mousse to the chocolate cookie pie crust and smooth it out evenly with a small offset spatula. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Chocolate Ganache: Once the pie is chilled and the mousse is set, make the ganache. Combine the chopped chocolate and heavy cream in a heatproof dish and microwave the mixture for 20 seconds, then stir to combine. Repeat this process, stirring until the chocolate is completely melted and the mixture is smooth and shiny. Be careful not to overheat the ganache and only heat as much as needed to melt the chocolate.
- Pour the ganache on top of the chocolate mousse layer and spread it out to the edges evenly. Chill in the fridge until the ganache is completely set.
- Peppermint Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar, and peppermint extract. Whip until medium-stiff peaks form, stiff enough for piping.
- Finishing: Fill a piping bag fitted with a large French piping tip, with the peppermint whipped cream. Pipe rosettes around the outer edge of the pie, sprinkle crushed candy canes all over the top, then serve and enjoy!
