No-Bake Chocolate Mousse Bars – Rich, Creamy & Irresistible!

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  1. Line an 8×8-inch (20×20 cm) square pan with parchment paper.
  2. Mix chocolate cookie crumbs with melted butter until combined.
  3. Press the mixture firmly into the bottom of the prepared pan.
  4. Place in the fridge to set while preparing the mousse.

Step 2: Prepare the Chocolate Mousse

  1. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes (optional but helps stabilize the mousse).
  2. Heat milk and sugar in a saucepan over low heat until warm (do not boil).
  3. Stir in melted chocolate and vanilla extract, mixing until smooth.
  4. If using gelatin, microwave for 5–10 seconds to liquefy, then stir into the chocolate mixture.
  5. Let the mixture cool to room temperature.
  6. In a separate bowl, whip heavy cream until soft peaks form.
  7. Gently fold the whipped cream into the cooled chocolate mixture until fully combined.
  8. Pour the mousse over the chilled crust and smooth the top.
  9. Refrigerate for at least 2 hours until firm.

Step 3: Make the Chocolate Ganache

  1. Heat heavy cream in a small saucepan or microwave until hot (but not boiling).
  2. Pour over chopped chocolate and let sit for 1–2 minutes.
  3. Stir until smooth and glossy.
  4. Pour the ganache over the chilled mousse layer and spread evenly.
  5. Refrigerate for another 1 hour to set.

Step 4: Slice & Serve

  1. Remove from the pan and cut into bars or squares.
  2. Garnish with whipped cream, cocoa powder, or chocolate shavings.
  3. Serve chilled and enjoy every rich, creamy bite!

Serving and Storage Tips

🍫 Store in the fridge for up to 5 days in an airtight container.
🍫 Freeze for up to 2 months—thaw in the fridge before serving.
🍫 For clean slices, dip your knife in hot water and wipe between cuts.

Variants

  1. Peanut Butter Chocolate Mousse Bars – Add ½ cup peanut butter to the mousse.
  2. White Chocolate Mousse Bars – Swap dark chocolate for white chocolate.
  3. Mint Chocolate Bars – Add ½ teaspoon peppermint extract to the mousse.
  4. Nutty Crunch Bars – Fold in chopped nuts or crushed cookies for texture.
  5. Keto-Friendly Version – Use almond flour crust and sugar-free chocolate.

FAQ

1. Can I make this without gelatin?

Yes! The mousse will still set but will be softer. Refrigeration is key for firmness.

2. What’s the best chocolate to use?

Use high-quality dark or semi-sweet chocolate for the richest flavor.

3. Can I use Cool Whip instead of whipped cream?

Yes! Substitute 1 cup of whipped cream with 1 ½ cups of Cool Whip.

4. How do I make the mousse extra fluffy?

Whip the heavy cream until stiff peaks form before folding into the chocolate.

5. Can I make this in a larger pan?

Yes, but the layers will be thinner. Double the recipe for a 9×13-inch pan.

Final Thoughts

These No-Bake Chocolate Mousse Bars are rich, creamy, and effortlessly delicious—perfect for when you need a chocolatey indulgence without the hassle of baking.

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