Chocolate Mousse Bars

Decadent No-Bake Chocolate Mousse Bars

• Prep time: 20 minutes
• Chill time: 4 hours (or overnight)
• Yields: 12 bars (8×8 inch pan)

Ingredients

• The Crust:
  • 1.5 cups (about 150g) graham cracker crumbs (or chocolate wafer cookie crumbs)
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp granulated sugar
• The Chocolate Mousse Filling:
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz (225g) semi-sweet baking chocolate or high-quality chocolate chips, melted and slightly cooled
  • 1.5 cups heavy whipping cream (cold)
  • 2 tbsp granulated sugar (for whipping)

Step-by-Step Instructions

1. Make the Crust: In a mixing bowl, combine your graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand. Press the crumbs firmly and evenly into the bottom of an 8×8 inch baking pan lined with parchment paper. Place it in the fridge to set while you prepare the filling.
2. Whip the Cream: In a chilled mixing bowl, whip the cold heavy whipping cream and 2 tablespoons of sugar with an electric mixer until stiff peaks form. Set aside in the refrigerator.
3. Mix the Chocolate Base: In a large separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy. Pour in the melted (and slightly cooled) chocolate, beating on low speed until fully incorporated.
4. Fold to Create Mousse: Gently fold your whipped cream into the chocolate mixture in two batches using a spatula, moving carefully to preserve the light, airy mousse texture.
5. Chill and Set: Spread the chocolate mousse evenly over your prepared crust. Smooth the top with a spatula, cover, and refrigerate for at least 4 hours (or overnight) until completely firm.
6. Slice and Serve: Lift the bars out of the pan using the parchment paper overhang, slice into clean squares, and garnish with extra whipped cream or chocolate shavings!