Craving a luscious dessert that’s effortless yet impressive? These No-Bake Chocolate Mousse Bars are the perfect answer. Smooth, rich, and indulgent, this chocolatey treat layers a buttery cookie crust with a velvety mousse filling, all without turning on the oven.
Whether you’re entertaining guests, celebrating a special occasion, or simply spoiling yourself, these bars are guaranteed to satisfy every sweet tooth. Best of all, the preparation is quick, easy, and mess-free. Packed with intense chocolate flavor and a creamy texture, this dessert elevates no-bake treats to a whole new level. Follow the simple steps below to create a mouthwatering dessert that will become a favorite in your recipe collection.
Ingredients
For the base:
- 1 ½ cups chocolate cookie crumbs (such as Oreo, without filling)
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar (optional, for added sweetness)
For the mousse layer:
- 200 grams (7 oz) semi-sweet or dark chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 ½ cups heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- A pinch of salt
For optional toppings:
- Whipped cream
- Shaved chocolate or chocolate curls
- Cocoa powder or powdered sugar for dusting
Instructions
- Prepare the crust
Start by preparing the crust. In a mixing bowl, combine the chocolate cookie crumbs with melted butter. If you prefer a slightly sweeter base, add a tablespoon of sugar. Stir until all crumbs are evenly coated and the mixture has the consistency of wet sand. - Press into the pan
Line an 8×8 inch square pan with parchment paper, leaving some overhang for easy lifting later. Press the crumb mixture evenly into the bottom of the pan using the back of a spoon or a flat-bottomed glass. Make sure it’s firm and compact. Place the pan in the refrigerator to set while you prepare the mousse. - Melt the chocolate
In a heatproof bowl, melt the chopped chocolate and butter together. You can do this using a double boiler or in the microwave in 20-second intervals, stirring in between, until smooth. Let the melted chocolate cool to room temperature but ensure it remains fluid. - Whip the cream
In a separate large bowl, pour in the chilled heavy cream. Using a hand mixer or stand mixer, whip the cream on medium speed until soft peaks begin to form. Add the powdered sugar, vanilla extract, and a pinch of salt, and continue whipping until stiff peaks form. Be careful not to overwhip. - Fold in the chocolate
Take a third of the whipped cream and gently mix it into the cooled melted chocolate to lighten the mixture. Then carefully fold in the remaining whipped cream in two parts. Use a rubber spatula and gentle motions to maintain the airiness of the mousse. - Layer the mousse
Remove the crust from the refrigerator and spread the chocolate mousse evenly over it. Smooth the top using a spatula to create an even surface. - Chill to set
Place the pan back in the refrigerator for at least 4 hours, or overnight if possible. This allows the mousse to firm up and makes slicing easier. - Serve and garnish
Once fully chilled and set, lift the dessert out of the pan using the parchment overhang. Slice into bars using a warm knife for clean cuts. Garnish with a dollop of whipped cream, chocolate curls, or a light dusting of cocoa powder for an elegant finish.