Chocolate Mousse Bars
This no-bake dessert will solve all your chocolate cravings with a decadent mousse that pairs perfectly with our whipped cream.
8
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
- 1½ 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.