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Skip the traditional pies and make this decadent peppermint mocha mousse tart for an impressive finale to your holiday dinner.

This Christmas, I am throwing out most of the traditional recipes I’ve been making for years and years in lieu of just as delicious, but slightly easier to execute in the kitchen.

While brainstorming dessert ideas, I kept coming back to dressing up an extremely simple mousse recipe that I make throughout the year. But how could I make that recipe Christmas worthy? Simple!  In place of Frangelico, a hazelnut liqueur, embedded in the mousse, I have opted for a new seasonal favorite: Peppermint Mocha Kahlua. While the resulting mousse is good enough to eat on its own, I thought it deserved to be dressed up a bit and be transformed into a truly show-stopping Christmas dessert.

Trouble-shooting? None! This recipe is the easiest to follow ever. You mixer will work harder than you when making this dessert!

Like any delectable tart, this peppermint mocha mousse tart has an incredibly easy crust that takes practically no baking skills. And while I blissfully used (and highly recommend) seasonal Peppermint Bark Oreos that I accidentally tripped over at the grocery store, regular Oreos can be used in place of the delectable limited edition cookies. Note: if using regular Oreos, if at all possible also add pureed peppermint bark to the cookie mixture. The bark melts and leaves this perfectly gooey texture that’s oh-so unexpected.

The crust is pre-baked for a whopping 5 minutes, then cooled to room temperature before a dark chocolate ganache is poured into the crust. Allow the ganache about 20 minutes to set in the refrigerator before spooning the mousse onto the ganache. The longer the tart can sit, the more developed the flavors will be once it’s time to dig in! Good luck in keeping your family away from it long enough to sit around to rest—encourage patience but know that it won’t be ultra-tragic if your family and guests dig in as soon as you turn your back!