Indulge your sweet tooth with these heavenly No Bake Chocolate Mousse Bars — the perfect blend of rich, velvety chocolate mousse layered over a buttery cookie crust. These bars are a dream come true for dessert lovers who want something elegant and satisfying without ever turning on the oven. With a texture that’s airy yet indulgent and a deep cocoa flavor that melts in your mouth, this recipe is ideal for parties, special occasions, or simply treating yourself after a long day. Plus, it’s incredibly easy to make, requiring just a few common ingredients and a little patience while it chills to perfection. Whether you’re a seasoned home baker or a kitchen newbie, this no-fail recipe will elevate your dessert game and have everyone asking for seconds.
Ingredients
- 200 grams of digestive biscuits or graham crackers (about 2 cups)
- 100 grams of unsalted butter, melted (about 1/2 cup)
- 200 grams of semi-sweet chocolate, chopped (about 1 1/4 cups)
- 1/2 cup of heavy cream (for melting chocolate)
- 1 teaspoon of pure vanilla extract
- 1 1/2 cups of cold heavy whipping cream (for mousse)
- 1/4 cup of powdered sugar
- Optional: chocolate shavings, cocoa powder, or whipped cream for topping
Instructions
- Prepare the crust
Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or placing them in a ziplock bag and rolling with a rolling pin.
Transfer the crumbs to a mixing bowl, add melted butter, and stir until well combined and the mixture resembles wet sand.
Line an 8×8 inch (20×20 cm) square pan with parchment paper. Press the mixture firmly into the bottom of the pan to form an even crust. Use the back of a spoon or the bottom of a glass to compact it.
Place the crust in the refrigerator while preparing the mousse layer. - Make the chocolate base
In a heatproof bowl, combine the chopped semi-sweet chocolate with 1/2 cup of heavy cream.
Heat the mixture gently using a double boiler or in the microwave in short 20-second bursts, stirring frequently until the chocolate is fully melted and smooth.
Stir in the vanilla extract and allow the mixture to cool to room temperature. - Whip the cream
In a large mixing bowl, beat 1 1/2 cups of cold heavy whipping cream with powdered sugar using a hand mixer or stand mixer until stiff peaks form.
Make sure not to overwhip—stop once the cream holds its shape well but is still smooth. - Fold mousse together
Take a small portion of the whipped cream and gently fold it into the cooled chocolate mixture to lighten it.
Gradually fold in the remaining whipped cream using a spatula, working gently to maintain the airy texture. Mix until no white streaks remain and the mousse is evenly combined. - Assemble and chill
Pour the chocolate mousse mixture over the chilled crust and spread it evenly with a spatula.
Smooth the top and tap the pan lightly on the counter to release any air bubbles.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. - Serve and enjoy
Once fully set, remove the mousse bars from the pan using the parchment paper to lift.
Cut into squares using a sharp knife. For clean edges, wipe the knife with a warm, damp cloth between slices.
Optionally garnish with chocolate shavings, dust with cocoa powder, or add a dollop of whipped cream for extra elegance.
These No Bake Chocolate Mousse Bars are a luxurious treat that delivers maximum flavor with minimum effort. Perfectly portioned and irresistibly smooth, they’ll quickly become a favorite go-to dessert for any occasion. Keep them refrigerated and enjoy within 3–4 days for the best taste and texture.