Description
These No-Bake Chocolate Mousse Bars combine a crunchy chocolate cookie crust with a rich, creamy chocolate mousse filling. Easy to prepare and perfect as a make-ahead dessert, they deliver indulgent chocolate flavor without the need for baking.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, without filling)
- 1/4 cup unsalted butter, melted
Filling
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz semisweet chocolate, chopped
- 4 oz cream cheese, softened
- 1 tablespoon cocoa powder (optional for extra richness)
- Pinch of salt
Topping (Optional)
- Chocolate shavings or cocoa powder for topping
Instructions
- Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until evenly moistened. Press firmly into the bottom of a parchment-lined 8×8-inch pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Make the whipped cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form, creating a light and fluffy texture.
- Melt the chocolate: In a separate bowl, melt the chopped semisweet chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Allow to cool slightly so it does not curdle the filling.
- Prepare the cream cheese mixture: In another bowl, beat the softened cream cheese until smooth. Add the melted chocolate and a pinch of salt, mixing until fully combined and silky.
- Combine mousse: Gently fold the whipped cream into the chocolate and cream cheese mixture in two parts, ensuring a smooth, airy, and fluffy mousse without deflating the whipped cream.
- Assemble the bars: Spread the mousse evenly over the chilled cookie crust, smoothing the top with a spatula.
- Chill: Refrigerate the bars for at least 4 hours, or until set firmly.
- Serve: Before serving, optionally garnish with chocolate shavings or a light dusting of cocoa powder. Slice into 9 bars and serve cold for the best texture and flavor.
Notes
- For a gluten-free version, substitute the chocolate cookie crumbs with gluten-free chocolate cookies.
- These bars can be made a day ahead and stored in the refrigerator for up to 4 days to save time.
- Use dark chocolate instead of semisweet for a more intense chocolate flavor.
- Ensure the melted chocolate has cooled slightly before mixing with cream cheese to prevent curdling.
