Chocolate Mousse Bars

This no-bake dessert will solve all your chocolate cravings with a decadent mousse that pairs perfectly with our whipped cream.
Cuisine: American, French
Course: Dessert, Desserts, Party Perfect, Snacks
5 from 1 vote
Print
Whisk Icon
Prep Time 25 minutes
Stopwatch Icon
Total Time 2 hours 25 minutes
Silverware Icon
Servings 8

Ingredients:

Graham Cracker Crust

  • 9 Graham Crackers
  • 4 tbsp Prairie Farms Unsalted Butter melted
  • 1 tbsp Granulated Sugar
  • ¼ tsp Kosher Salt

Chocolate Mousse

  • 8 oz Bittersweet Chocolate Bar chopped
  • cup Prairie Farms Heavy Whipping Cream divided
  • 1 tsp Instant Coffee Granules
  • ¼ tsp Kosher Salt
  • ½ tbsp Pure Vanilla Extract
  • Prairie Farms Aerosol Whipped Cream garnish

Directions:

  • Make the graham cracker crust. Line an 8"x8" square baking pan by coating with butter and lining with parchment paper.
  • Add graham crackers to a food processor or plastic bag and crush into fine crumbs. Add crumbs to a medium-sized bowl, then stir in melted butter, sugar, and salt.
  • Add the crumb mixture into prepared pan and press into a compact, even layer on the bottom. Chill in the freezer while you make the mousse.
  • Make the Chocolate Mousse. Add the chocolate to a medium-sized bowl. Add ¾ cup of heavy cream, instant coffee, and salt to a saucepan. Heat until very hot, but not boiling, stirring as needed.
  • Pour the hot cream over the chocolate and let sit for about 5 minutes. Add vanilla extract and stir until smooth and a ganache is created. Set aside to cool completely, adding to the fridge to speed up the process if needed.
  • In a large bowl, add the remaining ¾ cup of heavy whipping cream. Beat with an electric mixer until stiff peaks form. Fold the chocolate ganache into the whipped cream until combined.
  • Add the mousse to the prepared crust, spreading into an even layer. Cover with plastic wrap and chill in refrigerator until firm, at least 2 hours.
  • Cut into squares and top with whipped cream to serve. Enjoy!

Notes

Store chocolate mousse bars in an airtight container in the refrigerator for up to 4 days.
You can easily make the chocolate mousse recipe without the crust. Simply add to individual glasses or in your dish of choice before chilling. 

More Recipes To Try

A plate of homemade buttermilk apple cider donuts coated in a cinnamon sugar mixture, stacked closely together on a white dish.

Baked Buttermilk Apple Cider Donuts with Cinnamon Sugar

Baked apple cider donuts with cozy fall spices and a cinnamon sugar coating. Perfect for autumn mornings or holiday treats.

Two bowls of creamy roasted fall vegetable soup topped with fresh parsley, set on a light stone surface with spoons beside them and a sweet potato and parsley in the background.

Roasted Fall Vegetable Soup with Creamy Cottage Cheese

A comforting blend of butternut squash, sweet potatoes, carrots, and aromatic spices. Finished with creamy Prairie Farms Cottage Cheese, this hearty soup is packed with flavor and protein.
Stack of fluffy pumpkin cottage cheese pancakes on a white plate, topped with melting butter and syrup, with a fork cutting into the stack to reveal the soft, moist texture inside.

Pumpkin Cottage Cheese Pancakes with Maple Butter

A cozy fall breakfast made with Prairie Farms Cottage Cheese, pumpkin, spices & maple butter. Protein-packed & delicious!

Chef Nathaniel Reid’s Homemade Ice Cream Sandwiches

Indulge in Chef Nathaniel Reid's delicious cookies, perfectly designed for crafting delightful ice cream sandwiches to enjoy with your favorite Prairie Farms Ice Cream!

Tres Leches Cake

A classic tres leches cake soaked in a trio of milks and topped with fresh fruit for a vibrant finish on the decadent dessert.

Coconut Cream Pie

It's a classic for a reason! There's simply no beating this coconut cream pie made with Prairie Farms Heavy Cream, Half-and-Half, and Butter.

Scroll to Top