Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed chocolate graham crackers, melted butter, and sugar until well blended. Press the mixture firmly into a 9.5-inch tart pan.

Bake the crust for about 10 minutes until it is fragrant and slightly firm. Once done, remove it from the oven and allow it to cool completely.

While the crust is cooling, bloom the unflavored gelatin by sprinkling it over cold water in a small bowl for about 5 minutes. Once bloomed, heat it gently until dissolved.

Melt the white chocolate chips in another bowl, then stir in warm milk and peppermint oil, cooling the mixture to about 85°F (29°C).

In a separate bowl, whip heavy cream with powdered sugar until medium-stiff peaks form, then fold this into the chocolate mixture delicately.

Spoon the mousse into the cooled tart crust and refrigerate it until set, preferably overnight.

When ready to glaze, heat a saucepan over medium heat and bring the cream to a gentle boil. Remove from heat and whisk in bittersweet or dark chocolate until smooth.

Stir in light corn syrup and warm water, blending until evenly combined.

Retrieve your chilled mousse tart from the refrigerator. Carefully pour the warm chocolate glaze over the set mousse.

Allow the glaze to set for about an hour at room temperature.

Once the glaze has set, slice into generous portions. Garnish each slice with crushed candy canes or a sprig of rosemary.

Serve chilled and enjoy the festive dessert with friends and family.