These No Bake Chocolate Mousse Bars are made with a buttery Oreo almond crust, creamy chocolate mousse and homemade whipped cream. It’s a simple, make ahead recipe that chocolate fans will love!
These rich and delicious chocolate mousse bars are a simple, no bake dessert. Each layer is easy to make. It’s the perfect make ahead recipe.
Why This Recipe Works
- The buttery Oreo crust is so easy to make. It makes the bars extra chocolatey!
- The simple chocolate mousse filling is light, creamy and decadent.
- Homemade whipped cream makes the perfect topping. You only need 2 ingredients to make it.
- This dessert comes together with no baking. You can also make it in ahead of time. Just store it in the fridge until you’re ready to serve it.
- This recipe is perfect for a crowd. You can also halve the recipe.
Here are a few notes about some of the ingredients.
- Oreos- Use regular Oreos. I do not recommend Double Stuf Oreos. They have too much cream in them.
- Almonds- Almonds add a nutty flavor to the Oreo crust. Use raw almonds. Toast them or use them as is. If you have a nut allergy, you can simply leave the almonds out.
- Semi-sweet chocolate- I use semi-sweet chocolate. You can also use dark, milk or a combination of different types. Use chopped chocolate or chocolate chips.
- Heavy Cream- Heavy cream makes the chocolate mousse both rich and fluffy! Use heavy whipping cream. It has a higher fat content and whips to stiff peaks better.
Please see the recipe below for a complete list of ingredients and measurements.
Substitutions & Variations
- Use a package of Oreo crumbs as a shortcut for the crust.
- Chocolate curls make another great topping. Use a vegetable peeler to shave the side of a bar of baking chocolate. Use white chocolate, dark chocolate or both.
- Serve these bars with fresh fruit on top or on the side. I’d go with fresh raspberries, strawberries, or blueberries.
STEP 1: Prepare the Oreo crust. First, pulse the almonds in a food processor. Add the Oreos until a fine crumb forms. Use a fork to mix the Oreos and almonds in a bowl with melted butter. Press the crumbs tightly into a 9 by 13 inch pan lined with parchment paper.
STEP 2: Chill the crust. Place crust in the freezer while you make the mousse.
STEP 3: Combine hot cream and chocolate. Place chocolate chips or chopped chocolate in a medium heat proof bowl. Pour hot cream over chocolate. Allow to sit for 2 minutes. Add the vanilla extract and whisk til chocolate has melted and mixture is smooth. Allow to cool completely
STEP 5: Whip the cream. Beat 2 cups of cold heavy cream to stiff peaks. Gently fold in the chocolate mixture. Spread mixture over the prepared crust. Cover and chill in the refrigerator at least 3 hours.
STEP 6: Make the whipped cream topping. In the bowl of an electric mixer, whisk the heavy cream, sugar, vanilla extract, and salt. Beat til cream has doubled in size and stiff peaks form. Spread whipped cream over the chocolate mousse layer.
STEP 5: Top with chopped Oreos and almonds. Top with chopped Oreos and almonds if you like. Use a sharp knife to slice into the sizes you like!
Yes! Divide the recipe in half and use either and 8 by 8 inch pan or 9 by 9 inch square pan.
Stiff peaks are when the mixture holds its shape and peaks stand straight up. Lift beaters up or whisk attachment up to check.
Mousse is a French dessert. It’s similar to but fluffier than pudding. Mousse traditionally has eggs in it. We are leaving them out since this is a no bake recipe.
Store leftover chocolate mousse bars in an airtight container in the refrigerator for up to 4 days.
- Tip #1: Refrigerate these bars for at least 3 hours or overnight. This help the mousse firm up.
- Tip #2: To ensure you use the correct amount of chocolate, use a kitchen scale to weigh it.
- Tip # 3: Fold the chocolate mixture into the heavy cream gently. Avoid overmixing so that the mousse stays fluffy.
No Bake Chocolate Mousse Bars
Almond Oreo Crust
- 1 ounce raw, toasted almonds optional (about 3 tablespoons)
- 9.5 ounces Oreos crushed (about 270 grams)
- 6 tablespoons unsalted butter melted
- 1 pound semi-sweet chocolate chopped (16 ounces)
- 3 cups heavy cream cold, divided
- 2 ¾ teaspoons vanilla extract
- ½ teaspoon almond extract substitute with additional vanilla extract
- ¼ teaspoon salt
- 13 ounces heavy cream cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- Oreos chopped
- raw almonds chopped
- Line a 9 by 13 inch baking pan with parchment paper, leaving a 2 inch overhang on the two longer sides.
- In a food processor, pulse the almonds until finely chopped. Add the Oreos and pulse until Oreos and almonds are crumbs. Turn almond-Oreo mixture out into a medium sized bowl and stir with butter until all the crumbs are well coated with butter. Press mixture into the bottom of the prepared pan. Make sure to pack the crumbs in well. Place crust in the freezer.
- Add the chopped chocolate or chocolate chips to a medium sized heat proof bowl.
- In a small saucepan, heat 1 cup of heavy cream with the salt til very hot but not boiling.
- Pour hot cream over the chocolate. Push chocolate down into the heavy cream if needed. Allow to sit 2 minutes. Add the vanilla extract. Stir until chocolate has melted and mixture is smooth. Allow to cool completely.
- Once the chocolate mixture has cooled, pour 2 cups of cold heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip the heavy cream to stiff peaks.Add the cooled chocolate mixture and gently fold to combine. Pour the mixture over the chilled crust. Use an offset spatula, a spatula or the back of a spoon to spread evenly.
- In the bowl of an electric mixer fitted with the whisk attachment or in a large bowl using a hand held mixer, add the heavy cream, powdered sugar, vanilla extract and salt. Beat on low for 40 seconds. Increase speed to medium and beat another minute or until you reach stiff peaks. Spoon whipped cream over the chocolate mousse layer and spread evenly. Top with chopped Oreos and almonds, if desired. Cover with plastic wrap and place in the refrigerator for at least 3 hours or overnight, until mousse is firm and set. When ready to serve, slice with a sharp knife. Store leftover chocolate mousse bars in an airtight container in the refrigerator for up to 4 days.
Please note that nutritional values are created by an online calculator and should only be used as an estimate.