Easy No-Bake Chocolate Mousse Bars

 No-Bake Chocolate Mousse Bars

Time: 30 minutes, plus chilling

Chocolate mousse bars are simple to create and much simpler to enjoy. They are ethereal and ready to melt in your mouth. It's essential to use a chocolate that you would be content to munch on by itself because there are so few ingredients. Although it is optional, the instant espresso powder gives this straightforward dessert dimension. Use a long, sharp knife that has been cleaned before each cut and reheated in hot water to cut beautiful, neat slices.

INGREDIENTS

Yield:

24 servings

FOR THE CRUST

18 whole graham crackers (about 9½ 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)

PREPARATION For No-Bake Chocolate Mousse Bars

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 2¼ 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.