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For the crust:
200g (about 7 ounces) of chocolate cookies
100g (about 3.5 ounces) of melted butter
For the filling:
300g (about 10.5 ounces) of dark chocolate, chopped
200ml (about 7 fluid ounces) of heavy cream
1 teaspoon of peppermint extract
For the topping:
100g (about 3.5 ounces) of dark chocolate, chopped
50ml (about 1.5 fluid ounces) of heavy cream
Fresh mint leaves (for garnish, optional)
Prepare the crust:
Crush the chocolate cookies into fine crumbs. You can use a food processor or place the cookies in a sealed plastic bag and crush them with a rolling pin.
Mix the melted butter with the chocolate cookie crumbs until well combined.
Press the mixture evenly into the bottom of a 9-inch (23cm) tart pan with a removable bottom. Make sure to press it firmly to form a compact crust. Place the pan in the refrigerator to chill while you prepare the filling.
Make the filling:
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove the cream from the heat and add the chopped dark chocolate to the saucepan. Let it sit for a minute to soften, then stir until the chocolate is completely melted and the mixture is smooth.
Stir in the peppermint extract until well combined.
Pour the chocolate filling over the chilled crust in the tart pan, spreading it out evenly.
Place the tart pan back in the refrigerator and chill for at least 2 hours, or until the filling is set.
Prepare the topping:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove the cream from the heat and add the chopped dark chocolate. Let it sit for a minute to soften, then stir until the chocolate is completely melted and the mixture is smooth.
Allow the chocolate ganache to cool slightly before pouring it over the chilled tart.
Assemble the tart:
Once the ganache has cooled slightly, pour it over the chilled tart, spreading it out evenly with a spatula.
Return the tart to the refrigerator and chill for another 30 minutes to set the ganache.
Serve:
Once the ganache is set, remove the tart from the refrigerator.
If desired, garnish with fresh mint leaves for a pop of color and extra minty flavor.
Slice the tart into wedges and serve chilled.