NO BAKE CHOCOLATE MOUSSE BARS

These no bake chocolate mousse bars, made with a cookie crust and layered with a simple chocolate mousse, are easy, simple and completely make ahead. Perfect as party dessert, or for a crowd.

No Bake Chocolate Mousse Bars Recipe

Why I love this recipe is because,

• Firstly it is completely No bake recipe
• Then there is no added sugar. The sweetness comes from the cookie crust and the chocolate mousse itself.
• Its is easy simple and quick to make
• Easy to serve, SO it perfect for a big gathering, entertaining.
• Its Egg free. with gluten free and vegan options
• And just needs about 5 simple ingredients from your pantry

you may also My other easy quick recipes for a crowd truffles, cocoa brownies, cookie bars

Now Lets Get making these

HOW TO MAKE NO BAKE CHOCOLATE MOUSSE BARS

FIRST THE INGREDIENTS

FOR THE CRUST -

The ingredients for the crust are simple and very easily available at home. You need some

• Cookies/Biscuits and
• Melted butter.

You can use digestive crackers, graham crackers. Glucose biscuits like marie biscuits, bourbon biscuits or oreo like sandwich cookies.

To be noted : Now, when I say biscuits its not the American Biscuits that are served with gravy but crackers or cookies. In Britain, its the biscuits, while in America they are cookies.

So what brands of biscuits can you use for the crust.

In the Us - you can use, digestive crackers, grahams crackers. oreos

And in the UK - Marie biscuits, Milk Bikis. bourbon biscuits.

While in India - marie biscuits, oreos chocolate cream biscuits, bourbon.

The idea is to use, milk biscuits, or cream filled biscuits. So any brand is fine, or even ones from your cookie or biscuit jar

FOR THE MOUSSE

Just 3 ingredients

Heavy Cream double cream or Whipping Cream - Full fat dairy cream which has 35% or more fat content.

Fresh Cream - to make the ganache. Just fresh cream with any fat content. But full fat is generally preferable.

Chocolate - bitter sweet or dark or milk - The sweetness in the mousse is completed determined by the the chocolate you choose. You can choose anything around 40 % to 64%. Anything more than that will give you less sweeter mousse. But, if you are a dark chocolate lover, just go ahead.

Tools

You will need some simple basic tools

• A food processer
• A 7x7 or an 8x8 inch square or round pan. If you have a spring form, it will be just perfect.
• parchment paper
• a large bowl, 2 medium bowls
• A sauce pan
• spatula
• angled spatula

After getting all your thing ready

there is one important step for an amazing mousse bar.

That is

LINING THE PAN

IF YOU ARE USING A 7X7 OR AN 8X8

Start with lining your pan with parchment paper, with the sides extra, this will help you release your mousse bars easily. And here below and for the recipe is here

FOR A SPRINGFORM -

Line the pan with parchment paper.

Jump to Recipe

heres a STEP BY STEP to make these mousse bars

De moulding & Cutting into bars.

You will de -mould These bars from the pan after refrigerating for 2 to 3 hours.

IF USING 7X7 OR 8X8 PAN

Bring it out. Use the parchment paper sides, to pull out the mousse from the pan. Do this gently. if you have lined the pan with extra parchment paper on the sides. then de moulding will be easy. Only after which you will cut them.

IF USING SPRINGFORM PAN

First run a warm (dipped in hot water) palette knife or an angled spatula around the edges of the mousse.

Then release lever of the spring form pan.

Then Remove the bottom plate.

After which you will

cut into bars

To cut into bars, use a warm knife that is dipped in hot water, wipe through the water, then cut into bars. eyeballing the size or having a measurement with a scale( yeah the obssessiveness in me)

SO what toppings can I add to these Chocolate mousse bars.

TOPPING IDEAS

These Chocolate Mousse bars, can be topped with a variety of toppings. From simple chocolate chips to decadent toppings and frostings,

• Just a handful of chocolate chips and some cocoa powder to dust.
• nice soft ganache on top - Once the mousse is set in the fridge. make the ganache to a consistency where you can pour. 2 parts cream to 1 part chocolate. - heat the cream, add the chopped chocolate, let it sit for sometime, until the temperature is low. Pour this on the set mousse before de moulding or releasing from the pan

SERVING IDEAS

Here are some easy serving ideas and plating ideas.

squares/bars - The best way to serve these are to cut them into squares and place them on fancy platters.

Bite Size serve - these chocolate mousse bars can be served into tiny bite sized treats too. Cut them into a square, and further into 4 small pieces. So you have bite sized mousse bars.

These bite sized mousse bars are perfect to adorn your dessert table for birthday parties with other desserts.

For a potluck - you can pack the entire mousse in a square cake box, and then cut it before serving.

STORAGE & SHELF LIFE

YOu can store these mousse bars covered in the refrigerato.

These Chocolate Mousse bars stay good for more than a week, refrigerated. because, This is tried and tested.

Do not freeze these. if you freeze these, once thawed, it will sweat. You dont want that !

TIPS FOR THE BEST MOUSSE BARS EVERY TIME

1. Always use a parchment sheet to line a pan. and that parchment sheet should be lined in such a way the edges are extra on the sides. This will help releasing the mousse bar easily.
2. use warm knife to cut the bars. wiping out after each cut. This will give clean cuts

Made this recipe ? tag us on @sweetspotbakeblog I Would love to see yours

📖 Recipe