Dark Chocolate Mousse Bars
These Dark Chocolate Mousse Bars are rich, creamy, and utterly indulgent—perfect for any chocolate lover craving a decadent treat.
Equipment
- 9x9-inch baking pan
- Mixing Bowls
- Whisk or electric mixer
- Rubber spatula
- Double boiler or microwave-safe bowl
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons butter melted
For the Mousse:
- 10 ounces bittersweet chocolate chips 60% cacao
- 8 ounces cream cheese at room temperature
- 1 1/2 cups whipping cream divided
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press this mixture firmly into the bottom of a 9x9-inch baking pan to create an even layer. Bake for 10 minutes, then allow it to cool completely.
Melt the Chocolate
- Melt the bittersweet chocolate chips using a double boiler or microwave. If microwaving, heat in 30-second intervals, stirring between each until smooth. Set aside to cool slightly.
Prepare the Cream Cheese Mixture
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the melted chocolate, mixing until well combined.
Whip the Cream
- In another bowl, whip 1 cup of the whipping cream with powdered sugar and vanilla until stiff peaks form.
- Gently fold the whipped cream into the chocolate and cream cheese mixture in two additions to keep it light and airy.
Assemble the Bars
- Pour the mousse over the cooled graham cracker crust, spreading evenly. Smooth the top with a spatula and refrigerate for at least 4 hours, or until fully set.
Serve
- Cut the mousse bars into squares. Serve as is or top with whipped cream or chocolate shavings for extra elegance.
Notes
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Freeze bars for up to 2 months; thaw overnight in the refrigerator before serving.
- For a dairy-free version, substitute cream cheese and whipping cream with dairy-free alternatives.