Description
No-Bake Chocolate Mousse Bars are a creamy, decadent dessert featuring a chocolate cookie crumb crust topped with a fluffy semi-sweet chocolate mousse. These easy-to-make bars require no baking and are chilled until firm, making them perfect for a quick yet elegant treat that can be prepared ahead of time.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, crushed with filling)
- 5 tablespoons unsalted butter (melted)
For the mousse filling:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/4 cups heavy whipping cream (divided)
- 2 tablespoons powdered sugar
For topping (optional):
- 1/2 cup whipped cream
- Chocolate shavings or cocoa powder for garnish
Instructions
- Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Firmly press the mixture into the bottom of an 8×8-inch baking dish lined with parchment paper. Place the crust in the refrigerator to chill while you prepare the mousse filling.
- Melt chocolate and butter: Using a microwave-safe bowl or a double boiler, melt the semi-sweet chocolate chips and butter together, stirring until smooth. Allow the mixture to cool slightly before proceeding.
- Add flavorings: Stir the vanilla extract and salt into the slightly cooled chocolate mixture to enhance the flavor.
- Whip cream with sugar: In a separate bowl, whip 1 cup of the heavy whipping cream alongside the powdered sugar until soft peaks form, creating a light and airy texture.
- Combine mousse: Carefully fold the whipped cream into the cooled chocolate mixture in batches until fully combined and the mousse is fluffy.
- Assemble bars: Spread the chocolate mousse evenly over the chilled crust in the baking dish.
- Chill until firm: Refrigerate the assembled bars for at least 4 hours, allowing the mousse to set firmly.
- Prepare topping: Before serving, whip the remaining 1/4 cup of heavy cream and either dollop or pipe it on top of the bars. Garnish with chocolate shavings or dust with cocoa powder, if desired.
Notes
- These bars can be made 1–2 days in advance and stored covered in the refrigerator to maintain freshness.
- For a gluten-free option, opt for gluten-free chocolate cookies when preparing the crust.
- Ensure the chocolate mixture is slightly cooled before folding in the whipped cream to prevent melting and deflating the mousse.
