Chocolate Mousse Bars
Chocolate mousse is one of those desserts that always sounds perfect to me. I love all things chocolate and a cup of chocolate mousse after a nice dinner is the perfect finish to any meal! Classic chocolate mousse recipes usually require the use of egg yolks to create a rich and creamy texture. These chocolate mousse bars don’t require any egg yolks. Instead, they are mostly made with heavy cream and chocolate (and a graham cracker crust).
Although these do require use of the stove, they do not need to be baked. After mixing up the graham cracker crust, you will simply heat a bit of heavy cream in a saucepan and then pour it over the chocolate so it melts nice and smoothly. The rest of the cream is whipped and then folded in with the melted chocolate along with a bit of instant espresso and vanilla extract. Spoon it over the crust, cover, and chill!
These are great for a summer party when you want something sort of decadent without too much work!
Recipe Tips and Suggestions:
- Plan ahead! You do need to chill these for a bit in order for the mousse to set. I recommend at least 4 hours or overnight!
- You can make these without the espresso powder, but I like to add it for a richer flavor similar to brownies.
- It’s important to make sure you measure out the right amount of chocolate and cream for this recipe in order to achieve the right balance of chocolate and whipped cream. I use a food scale to weigh out the chocolate so it is more exact.
- Once you mix the heavy cream into whipped cream, you want to be careful not to overmix it. When adding the chocolate mixture, fold it in with the whipped cream which will give you light and fluffy chocolate mousse!
- I used semi-sweet chocolate chips in this recipe. If you wanted to, you could swap the semi-sweet chocolate with dark or milk chocolate or a combination of chocolates!
- Don’t be afraid to purchase good quality chocolate for these bars. It does make a difference, but ultimately, these are delicious either way!
For the graham cracker crust:
- 9 graham cracker sheets (or about 1 cup crumbs)
- 5 tablespoons salted butter
- 1 tablespoon granulated sugar
For the chocolate mousse:
- 1/2 pound good quality semi-sweet chocolate, chopped
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- Add graham crackers into a freezer bag. Use a rolling pin to crush the crackers until they are completely broken up into crumbs (or just buy graham cracker crumbs). Add the crumbs and sugar to a bowl. Melt the butter in a microwave-safe bowl or glass measuring cup. Pour over the crumbs and stir until well-combined.
- Line an 8x8 baking dish with parchment paper (or foil) with some overhang for easy removal. Transfer the crumbs to the bottom of the baking dish. Spread into an even layer and press down to form the crust. Stick the baking dish in the freezer so the crust can set.
- Add the chocolate to a mixing bowl and set aside. In a small saucepan over medium heat, heat 2/3 cup of the heavy cream, vanilla, and the espresso until hot, but not boiling. Pour the cream over the chocolate and stir until the chocolate is fully melted and smooth. Set aside.
- Add the remaining cream to another mixing bowl. Use a hand mixer to whip the cream until it stiff peaks form. Gently fold the melted chocolate in with the whipped cream until combined. Be careful not to overmix. Remove the crust from the freezer. Use a spatula to spread the chocolate mixture over the graham cracker crust. Cover and refrigerate for 2-4 hours, if not overnight. Slice into 12 bars. Store leftover bars in a covered container in the fridge. Best eaten within 3 days.
Slightly adapted from New York Times
Amount Per Serving: Calories: 288Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 46mgSodium: 100mgCarbohydrates: 23gFiber: 2gSugar: 15gProtein: 2g