Holiday Baking | Chocolate Peppermint Mousse Bars
If there ever was a holiday dessert to stop you in your tracks, we suggest you make these no-bake chocolate peppermint mousse bars that are lusciously rich and fluffy at the same time. An airy layer of chocolate peppermint mousse sits atop a chocolate shortbread crust that is sturdy enough for you or guests to eat without a fork, if they are sliced small enough. If you plan on baking several types of cookies, this recipe is a perfect option because the oven isn’t needed. For the most tempting bite, serve chilled.
If you love the combination of chocolate and peppermint together like we do, you might like this recipe for a Flourless Chocolate Peppermint Cake
Chocolate Peppermint Mousse Bars
16 to 18 chocolate cookies, like shortbread (we like this recipe)
1 stick unsalted butter, melted
1/2 teaspoon salt
12 ounces semi-sweet chocolate, high-quality chocolate chips work or, roughly chopped bars
3 cups heavy cream, divided
1/2 teaspoon salt
2 teaspoons pure peppermint extract
Directions: Line a 9 inch by 13 inch pan with parchment paper, set aside. Place cookies into a food processor. Pulse until finely ground. Add melted butter and salt and pulse until combined. Press crust into the pan spreading evenly. Place in the freezer for at least 30 minutes.
Meanwhile, make the filling. Place chocolate into medium bowl. Heat one cup of heavy cream in a sauce pan over medium heat until hot, but not boiling. Pour over chocolate and let set for two to three minutes before stirring and adding peppermint extract, set aside to cool completely. Pour the remaining two cups of cream into a mixer fitted with the whisk. Beat until stiff peaks form. Gently fold chocolate into whipped cream. Next pour filling on top of crust using a spatula if needed to spread evenly. Refrigerate for at least two hours to set. To serve, remove from pan with parchment and slice into bars. Best enjoyed chilled.
Recipe inspired by the NYT No-Bake Chocolate Mousse Bars
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Photography by ROSE & IVY