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Velvet Chocolate & Cool Mint Mousse Tart
Rich, velvety and irresistibly indulgent, this Chocolate & MintMousseTart is a showstopping dessert that looks every bit as impressive as it tastes. A deep chocolate crust forms the foundation for a smooth, melt-in-the-mouth chocolate mousse, while a cloud of cool peppermint whipped cream provides the perfect finishing touch.
Prepare the Tart Shell - Prepare your chocolate shortbread tart shell according to the recipe instructions and allow it to cool completely in the tin before filling. A fully cooled crust will help the mousse set beautifully and ensure clean, elegant slices when serving.
Make the Chocolate Mousse - Pour the cold water into a small bowl and sprinkle over the powdered gelatine. Stir gently and leave for 2 minutes to bloom.
Add the boiling water and stir until the gelatine has completely dissolved. Set aside to cool slightly.
In a large mixing bowl, whisk together the caster sugar and cocoa powder until evenly combined.
Pour in 300ml of the chilled double cream along with the vanilla extract. Using an electric whisk, beat until the mixture becomes smooth, thick and creamy.
Slowly add the cooled gelatine mixture, whisking continuously until fully incorporated.
Spoon the mousse into the prepared tart shell and smooth the surface with a palette knife or the back of a spoon.
Place in the fridge to chill while preparing the peppermint cream.
Prepare the Peppermint Cream - Add 300ml of chilled double cream and the icing sugar to a large bowl.
Whisk on low speed initially, gradually increasing to medium-high speed until soft peaks form.
Fold in the peppermint oil or peppermint extract. If desired, add a drop or two of green food colouring for a subtle mint-green finish.
Spoon or pipe the peppermint cream over the chilled chocolate mousse, creating soft swirls and peaks for an elegant presentation.
Decorate - Finish your tart with any of the following:
Chocolate mint sweets, roughly chopped, Chocolate curls or shavings, Crushed peppermint sweets, Fresh mint leaves, Festive sprinkles for seasonal occasions
For a sophisticated finish, pipe individual rosettes around the edge of the tart and garnish each with a small piece of chocolate mint.
Serving - For the neatest slices, chill the tart thoroughly before removing it from the tin.
Transfer carefully to a serving platter, then cut into 8 portions using a sharp knife dipped in hot water and wiped clean between cuts.
Alternatively, the tart can be served directly from the tart tin.
Storage - Store covered in the refrigerator for up to 3 days.
The mousse will remain rich and creamy, making this an ideal dessert to prepare in advance for dinner parties, festive gatherings or weekend entertaining.
A few details make all the difference
01
Use Properly Chilled Cream
For the lightest, most luxurious mousse and whipped cream, ensure your double cream is thoroughly chilled before whisking. Cold cream traps more air, creating a silky texture and stable peaks that will hold their shape beautifully. Why it matters: Warm cream can result in a loose mousse and soft whipped cream that won't hold decorative swirls.
02
Don't Rush the Chilling Time
Allow the chocolate mousse to chill fully before adding the peppermint cream layer. This creates clean, distinct layers and prevents the toppings from sinking into the mousse. Why it matters: Patience is the secret to those beautiful bakery-style slices with perfectly defined layers.
03
Garnish Just Before Serving
Add chocolate shavings, mint leaves and peppermint sweets shortly before serving to keep everything looking fresh and crisp. Why it matters: Fresh garnishes provide colour, texture and a professional finishing touch that makes the tart look truly celebration-worthy.
Why this recipe works
Sophisticated enough for dinner parties yet simple enough for a weekend bake, it's a dessert that effortlessly turns everyday moments into something worth celebrating.
Cook’s notes
Baker's Tip
For the silkiest mousse texture, allow the tart to chill thoroughly before adding the peppermint cream topping. Finish with chocolate shavings and a few fresh mint leaves for a stunning centrepiece that's worthy of any celebration table
Slicing
For exceptionally clean slices, dip a sharp knife into hot water, wipe dry, then cut. Repeat between each slice for picture-perfect results worthy of a patisserie display
Recipe by Flora Ashbury · Published 22 September 2026
Prep40 minsCook—Total40 minsServes8Energy376 kcal
Method
Prepare the Tart Shell - Prepare your chocolate shortbread tart shell according to the recipe instructions and allow it to cool completely in the tin before filling. A fully cooled crust will help the mousse set beautifully and ensure clean, elegant slices when serving.
Make the Chocolate Mousse - Pour the cold water into a small bowl and sprinkle over the powdered gelatine. Stir gently and leave for 2 minutes to bloom.
Add the boiling water and stir until the gelatine has completely dissolved. Set aside to cool slightly.
In a large mixing bowl, whisk together the caster sugar and cocoa powder until evenly combined.
Pour in 300ml of the chilled double cream along with the vanilla extract. Using an electric whisk, beat until the mixture becomes smooth, thick and creamy.
Slowly add the cooled gelatine mixture, whisking continuously until fully incorporated.
Spoon the mousse into the prepared tart shell and smooth the surface with a palette knife or the back of a spoon.
Place in the fridge to chill while preparing the peppermint cream.
Prepare the Peppermint Cream - Add 300ml of chilled double cream and the icing sugar to a large bowl.
Whisk on low speed initially, gradually increasing to medium-high speed until soft peaks form.
Fold in the peppermint oil or peppermint extract. If desired, add a drop or two of green food colouring for a subtle mint-green finish.
Spoon or pipe the peppermint cream over the chilled chocolate mousse, creating soft swirls and peaks for an elegant presentation.
Decorate - Finish your tart with any of the following:
Chocolate mint sweets, roughly chopped, Chocolate curls or shavings, Crushed peppermint sweets, Fresh mint leaves, Festive sprinkles for seasonal occasions
For a sophisticated finish, pipe individual rosettes around the edge of the tart and garnish each with a small piece of chocolate mint.
Serving - For the neatest slices, chill the tart thoroughly before removing it from the tin.
Transfer carefully to a serving platter, then cut into 8 portions using a sharp knife dipped in hot water and wiped clean between cuts.
Alternatively, the tart can be served directly from the tart tin.
Storage - Store covered in the refrigerator for up to 3 days.
The mousse will remain rich and creamy, making this an ideal dessert to prepare in advance for dinner parties, festive gatherings or weekend entertaining.
Cook’s notes
Baker's Tip: For the silkiest mousse texture, allow the tart to chill thoroughly before adding the peppermint cream topping. Finish with chocolate shavings and a few fresh mint leaves for a stunning centrepiece that's worthy of any celebration table
Slicing: For exceptionally clean slices, dip a sharp knife into hot water, wipe dry, then cut. Repeat between each slice for picture-perfect results worthy of a patisserie display
Cooking mode
Velvet Chocolate & Cool Mint Mousse Tart
Prepare the Tart Shell - Prepare your chocolate shortbread tart shell according to the recipe instructions and allow it to cool completely in the tin before filling. A fully cooled crust will help the mousse set beautifully and ensure clean, elegant slices when serving.
Make the Chocolate Mousse - Pour the cold water into a small bowl and sprinkle over the powdered gelatine. Stir gently and leave for 2 minutes to bloom.
Add the boiling water and stir until the gelatine has completely dissolved. Set aside to cool slightly.
In a large mixing bowl, whisk together the caster sugar and cocoa powder until evenly combined.
Pour in 300ml of the chilled double cream along with the vanilla extract. Using an electric whisk, beat until the mixture becomes smooth, thick and creamy.
Slowly add the cooled gelatine mixture, whisking continuously until fully incorporated.
Spoon the mousse into the prepared tart shell and smooth the surface with a palette knife or the back of a spoon.
Place in the fridge to chill while preparing the peppermint cream.
Prepare the Peppermint Cream - Add 300ml of chilled double cream and the icing sugar to a large bowl.
Whisk on low speed initially, gradually increasing to medium-high speed until soft peaks form.
Fold in the peppermint oil or peppermint extract. If desired, add a drop or two of green food colouring for a subtle mint-green finish.
Spoon or pipe the peppermint cream over the chilled chocolate mousse, creating soft swirls and peaks for an elegant presentation.
Decorate - Finish your tart with any of the following:
Chocolate mint sweets, roughly chopped, Chocolate curls or shavings, Crushed peppermint sweets, Fresh mint leaves, Festive sprinkles for seasonal occasions
For a sophisticated finish, pipe individual rosettes around the edge of the tart and garnish each with a small piece of chocolate mint.
Serving - For the neatest slices, chill the tart thoroughly before removing it from the tin.
Transfer carefully to a serving platter, then cut into 8 portions using a sharp knife dipped in hot water and wiped clean between cuts.
Alternatively, the tart can be served directly from the tart tin.
Storage - Store covered in the refrigerator for up to 3 days.
The mousse will remain rich and creamy, making this an ideal dessert to prepare in advance for dinner parties, festive gatherings or weekend entertaining.
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