Mint Chocolate Mousse Cake Recipe

1. Prepare pan

Line the bottom of a 9-inch springform pan with parchment paper. Lightly butter the sides or spray with nonstick spray.

2. Place 2 cups chocolate wafer cookies in a food processor and pulse to fine crumbs (or place in a zip-top bag and crush with a rolling pin).

3. Transfer crumbs to a bowl and stir in 6 tablespoons melted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon sea salt until evenly moistened.

4. Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/4 inch) of the prepared springform pan using the bottom of a measuring cup or glass. Chill in refrigerator while you make the mousse (about 20–30 minutes) to set.

5. Bloom gelatin

Sprinkle 1 teaspoon gelatin over 2 tablespoons cold water in a small bowl and let sit for 5 minutes to bloom.

6. Melt chocolate

Place 8 ounces finely chopped dark chocolate in a medium heatproof bowl.

7. Heat 1/2 cup whole milk and 1/2 cup heavy cream in a small saucepan over medium heat until just simmering (do not boil). Immediately pour the hot milk/cream mixture over the chopped chocolate and let sit 1 minute, then stir gently until smooth and glossy.

8. Whisk the bloomed gelatin briefly to loosen, microwave 8–10 seconds (or warm over a double boiler) until dissolved but not boiling. Stir a tablespoon of the warm chocolate mixture into the dissolved gelatin to temper, then stir the gelatin mixture back into the chocolate until fully incorporated.

9. Whisk in 3 egg yolks (room temperature helps) one at a time until fully combined, then add 1/2 cup powdered sugar, 1/8 teaspoon fine sea salt, 1/2 teaspoon peppermint extract and 2–3 drops green food coloring (if using). Taste and adjust peppermint extract in small increments if stronger mint is desired.

10. Make whipped cream for folding

Pour 1 cup + 1/2 cup cold heavy cream (total 1.5 cups referenced above) into a chilled bowl. Whip with a hand mixer or stand mixer on medium-high until soft peaks form. You want a light, billowy whipped cream; do not overbeat to stiff peaks.

11. Reserve about 1/3 of the whipped cream and quickly whisk a few tablespoons of the warm chocolate mixture into the reserved whipped cream to loosen it (this tempers the mousse). Then gently fold the loosened chocolate-cream into the remaining chocolate mixture until smooth and uniform.

12. Fold the remaining 2/3 of whipped cream into the chocolate mixture in 2 additions using a rubber spatula. Fold gently to keep the mousse airy. Stop when streaks are gone and mixture is homogeneous.

13. Spoon or pour the mint chocolate mousse over the chilled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air pockets. Chill in the refrigerator for at least 4 hours, ideally overnight, until set.

14. Whip cream

About 20–30 minutes before serving (or once the mousse is set), chill a medium bowl and beaters. Pour 1 cup cold heavy cream, add 2 tablespoons powdered sugar and 1/4 teaspoon peppermint extract, then whip to medium-stiff peaks.

15. Spread or pipe the whipped cream over the set mousse in an even layer. Alternatively, pipe decorative rosettes around the edge.

16. Sprinkle 1/4 cup chocolate shavings or mini chocolate chips over the top and garnish with fresh mint leaves if desired.

17. If using glaze, warm 1/2 cup heavy cream in a small saucepan until just simmering. Pour over 3 ounces chopped dark chocolate and let sit 1 minute, then stir until smooth. Stir in 1 tablespoon corn syrup for shine.

18. Allow glaze to cool slightly (so it is pourable but not hot) and gently pour over the mousse layer right after placing the mousse into the fridge (or before adding whipped cream). Chill until glaze sets, then continue with whipped cream and garnish.