No-Bake Chocolate Mousse Bars
Updated May 10, 2018
Todd Wagner for The New York Times
- Total Time
- 30 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CRUST
18 whole graham crackers (about 9 ½ ounces/269 grams)
8 tablespoons/113 grams unsalted butter (1 stick), melted
2 tablespoons granulated sugar
¼ teaspoon kosher salt
FOR THE FILLING
1 pound/454 grams semisweet chocolate, finely chopped
3 cups cold heavy cream, plus more for serving
2 teaspoons instant espresso powder
½ teaspoon kosher salt
1 tablespoon pure vanilla extract
Whipped cream (optional)
Nutritional analysis per serving (24 servings)
23 grams carbs; 44 milligrams cholesterol; 280 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 21 grams fat; 1 gram fiber; 128 milligrams sodium; 2 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 ¼ cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- Step 2
Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
- Step 3
In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
Private Notes
Comments
Are the bars messy to eat by hand? Or do you need a plate and fork?
Would a thick, plain yogurt work instead of cream?
Instead of cream, use two eggs beaten for five minutes each, added one at a time. It’s the French Silk Mocha Pie recipe I’ve been making for 45 years. A family favorite!
Just made these for the first time. I made 1/2 recipe, baked the crust as recommended, added decaf espresso powder. I used 1/2 semi-sweet, 1/2 bittersweet Guittard baking chocolate. The only alteration I made was to add grated tangerine rind to the crust and a couple of tsp of tangerine juice to the melted chocolate. Such a rich complex flavor! This is staying in the rotation. Next time I'll use all bittersweet.
Baked it for 15 mins per suggestions. I put everything together as specified but after the chocolate and cream mixture was done, I stirred the cool cream in and refrigerated the whole bowl until cold. Then whipped the entire mixture. I find it is more simple, stable and easier to control the aeration. I will make it again with a different crust. But it’s a great recipe. Here were some of my tweaks for the mousse: added a bit of cayenne powder; half bittersweet and half semisweet chocolate; did half the espresso powder.
Loved this - and super easy. But as a caution: if you have anyone who dislikes coffee, even with this small amount of espresso powder, the flavor is still evident.