These No Bake Chocolate Mousse Bars have three delicious layers! They are made with a buttery Oreo almond crust, creamy chocolate mousse and homemade whipped cream. It’s a simple, make ahead recipe that every chocolate fan will love!
These no bake chocolate mousse bars are my go to for when I want a simple, no bake dessert. Each layer is so easy to make. They’re the perfect make ahead dessert for when you want something rich and chocolatey!
If you’re looking for more delicious brownies and bars, try my indulgent Cookie Dough Brownies and these decadent Nutter Butter Bars.
WHY YOU WILL LOVE THESE CHOCOLATE MOUSSE BARS
- Oreo crust- This buttery Oreo crust is simple and makes these bars extra chocolatey! Almonds make the crust more interesting, but can easily be left out.
- No bake chocolate mousse- Whipped heavy cream and heavy cream with chocolate give this filling a rich chocolate flavor and light, creamy texture.
- Whipped cream- The whipped cream is optional, but recommended! It is creamy and refreshing.
- Chopped Oreos and almonds- Bits of Oreos and chopped almonds add texture and let people know what’s in the dessert!
INGREDIENT NOTES
Here are a few notes about some of the ingredients. Please see the recipe below for a complete list of ingredients and measurements.
- Oreos- Use regular Oreos. Double Stuf Oreos have too much cream and I don’t recommend using them.
- Almonds- Use raw almonds. Toast them or use them as is.
- Semi-sweet chocolate- I used semi-sweet chocolate. You can also use dark, milk or a combination of different types. Use chopped chocolate or semi-sweet chocolate chips. Since the chocolate is the star of this dessert, use a good brand of chocolate.
- 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.
- Vanilla extract- Use pure vanilla extract for the best flavor.
STEP BY STEP INSTRUCTIONS
STEP ONE: 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 TWO: 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!
FREQUENTLY ASKED QUESTIONS
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.
TIPS FOR MAKING
- Plan on refrigerating these bars for at least 3 hours or overnight in order for the mousse to firm up.
- I prefer to make the whipped cream topping just before serving. It can also be made and spread on top at the same time as you make the chocolate mousse.
- Chill your mixing bowl and the beaters or whisk attachment of your mixer for at least ten minutes before whipping the cream.
- To ensure you use the correct amount of chocolate, use a kitchen scale to weigh it.
- Fold the chocolate mixture into the heavy cream gently. Avoid overmixing so that the mousse stays fluffy.
WHAT TOPPINGS TO ADD
I use chopped Oreos and almonds. They’re delicious and look so good. They also act as a visual cue to what’s in the crust. Here are some other suggestions:
- Shaved chocolate
- Fruit- Raspberries are so pretty and add a burst of fresh flavor. Add them right before serving.
HOW TO STORE
Store leftover chocolate mousse bars in an airtight container in the refrigerator for up to four days.
No Bake Chocolate Mousse Bars
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: About 24
- Category: Bars
- Method: No Bake
- Cuisine: American
Description
These no bake chocolate mousse bars are made with a buttery Oreo almond crust, creamy chocolate mousse and homemade whipped cream.
Ingredients
FOR THE ALMOND OREO CRUST
- 3 tablespoons (about 1 ounce) raw almonds, toasted (optional)*
- 1 package 270 grams (9.5 ounces),**Oreos, crushed
- 6 tablespoons unsalted butter, melted
FOR THE CHOCOLATE MOUSSE
- 1 pound (16 ounces) good quality semi sweet chocolate, chopped (or use semi sweet chocolate chips)
- 3 cups heavy cream, cold, divided
- 2 3/4 teaspoons vanilla extract
- 1/2 teaspoon almond extract (substitute with additional vanilla extract)
- 1/4 teaspoon salt
FOR THE WHIPPED CREAM
- 13 ounces heavy cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
FOR THE TOPPING
- Oreos, chopped
- Almonds, chopped
Instructions
FOR THE ALMOND OREO CRUST
- 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.
Notes
*Leave out the almonds, if you prefer. Also, use raw almonds or toasted raw almonds. Toasting the almonds before pureeing them.
** I measured this package of Oreos and it gave me about 4 cups of whole Oreos.
Keywords: bars, mousse, chocolate mousse, whipped cream, Oreos, almonds, no bake, chocolate
Just had to make these chocolate mousse bars. Love all the ingredients so I made the bars and my family loved them. So did I!
★★★★★
So happy you and your family enjoyed these chocolate mousse bars, Barbara! Thank you for taking the time to comment XO Natalie