These super easy Chocolate Mousse Bars start with a crispy Oreo cookie crust, followed by a fluffy chocolate mousse filling, and then topped with a silky chocolate ganache. One bite and you'll be hooked!
If you tried my dark chocolate mousse cake from a few weeks ago, you will also love these chocolate mousse bars. This recipe is even easier, as we are combining whole Oreo cookies and melted butter to make the crust. The chocolate mousse is made without eggs or gelatin and is very similar to a no-bake chocolate cheesecake. The moment you take a bite, the filling immediately melts in your mouth and you're sent to chocolate heaven!
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♡ Why You Will Love These Chocolate Mousse Bars
- Easy to make. This is basically a no-bake recipe with the exception of the crust. It gets baked for 10 minutes and the chocolate filling whips up in just 10 minutes.
- Amazing textures. The chocolate mousse is so silky and fluffy, which pairs wonderfully with the crisp Oreo cookie crust.
- Not too sweet. The great thing about this recipe is that you can control the sweetness, depending on how dark your chocolate is and how much powdered sugar you use in the filling.
- For chocolate lovers. There are 3 layers of chocolate to satisfy all your chocolate cravings. Oreo cookies are made with black cocoa which adds a deeply rich chocolate flavor. The mousse filling is made with both bittersweet chocolate and Dutch cocoa powder. And it's topped with a layer of dark chocolate ganache.
For more chocolate recipes, check out my chocolate hazelnut cupcakes, chocolate tiramisu tart, Earl grey chocolate tart, and chocolate coffee cake.
Ingredient Notes
Here are some notes about all the ingredients used in these chocolate mousse bars. Quantities and full instructions are in the recipe card below!
Oreo Crust 🍪
- Oreo Cookies + Melted Butter - Whole Oreo cookies are combined with melted butter to form the crust. You can use salted or unsalted butter.
Chocolate Mousse 🍫
- Cream Cheese Block - Make sure you're using a full-fat cream cheese block and to soften it at room temperature. This will prevent a lumpy filling.
- Heavy Cream - Adds richness and structure to the mousse.
- Dark Chocolate - I recommend using 60 to 70% chocolate.
- Powdered Sugar - Adds a bit of sweetness and helps thicken the mousse.
- Unsweetened Cocoa Powder - I'm using a dark Dutch-process cocoa powder, but you can also use natural cocoa powder.
- Fine Espresso Powder - Enhances the chocolate flavor.
- Vanilla - I'm using vanilla paste, you can vanilla extract.
Chocolate Ganache 🍫
- Dark Chocolate - Again, we're using dark chocolate here. Chocolate bars or good quality chocolate chips, such as Ghirardelli 60% chips work best.
- Heavy Cream - Heavy cream makes the ganache thick and creamy.
*See recipe card for quantities.
Ingredient Substitution
Oreo Crust 🍪
- For the Oreos - Feel free to use graham crackers, Biscoff cookies or vanilla wafers. You'll need about 1 ½ cups of cookie crumbs (2 cups for a thicker crust) and will need to increase the butter. You can also use whole Golden Oreos with the same amount of butter as written.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Chocolate Mousse Bars! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Pulse Cookies - In a food processor, pulse whole Oreo cookies into fine crumbs, then mix in the melted butter.
Step 2. Bake Crust- Press crumbs into an 8x8 inch pan lined with a parchment overhang. Bake at 350ºF for 10 minutes and let cool completely.
How to Make Eggless Mousse Filling
Step 3. Melt Chocolate - In a medium bowl, melt chocolate in a double boiler. Set aside to cool slightly.
Step 4. In a large bowl, whip softened cream cheese until smooth. Then mix in powdered sugar until combined.
Step 5. Gradually add warm melted chocolate into the cream cheese mixture and mix on low speed until just combined. Do not overmix at this point as it can get grainy.
Step 6. With the mixer on medium speed, slowly drizzle the heavy cream into the chocolate cream cheese mixture until thick and smooth.
💡 tip
When adding the melted chocolate to the cream cheese mixture, it should be warm and pourable. If the chocolate is cool, it can seize when you combine it with the cream cheese. Melt the chocolate again if it's cold.
Step 7. Sift in cocoa powder, fine espresso powder and vanilla paste into the mousse until combined.
Step 8. Spread chocolate mousse over the cooled crust. Chill in the fridge for at least 4 hours or overnight.
Step 9. When ready to serve, make chocolate ganache by combining chocolate and hot cream until smooth.
Step 10. Remove chocolate mousse bars from the pan, then top with the chocolate ganache. Chill in the fridge for 10 minutes, then slice and enjoy.
💡 tip
For clean slices, wipe your knife clean in between each cut. Run the knife's blade under hot tap water or you can fill a tall container with hot tap water, and dip the knife's blade in. This will make it easier to slice though.
Storage
- Refrigerator - Dark chocolate mousse bars can be stored in an airtight container in the fridge for up 5 days. You can eat it cold straight from the fridge or let it sit at room temperature for 10 minutes.
- Freezer - Freeze the bars on a baking sheet, uncovered until firm. Then wrap individual slices in plastic wrap and store in freeze bags. Thaw in the fridge overnight or thaw on the counter for a few hours before serving.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
Be sure to use a cream cheese block. It will make the chocolate mousse thicker and sturdier.
Use chocolate bars or good quality chocolate chips, as they melt more easily and smoothly.
Be sure to sift the cocoa powder into the mousse. Cocoa powder is naturally lumpy, so sifting it will ensure a smooth filling.
FAQs
Yes, you can make these several days ahead. Keep in mind that the cookie crust starts to soften on the 3rd day.
Absolutely! Freeze the bars on a baking sheet, uncovered until firm. Then wrap individual slices in plastic wrap and store in freeze bags. Thaw in the fridge overnight or thaw on the counter for a few hours before serving.
Yes, you'll just need to use gluten-free cookies and pure chocolate bars.
Sure, you can use a round 8-inch (20cm) springform pan, which will give you slightly thicker slices. Don't forget to line the sides with parchment paper for easy removal. You can also make it in a 9x9 inch pan, but it will be very flat.
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📖 Recipe
Chocolate Mousse Bars
Equipment
- 8x8 Inch (20cm) Pan
- food processor
- Electric Mixer
- Mixing Bowls
- Small Pot - double boiler for melting the chocolate & heating cream for ganache
- Measuring Cups/Spoons
- Silicone Spatula
- Offset Spatula
- Theomemter
INGREDIENTS
Oreo Crust
- 22 (256g) Whole Regular Oreo Cookies (not double stuffed)
- 5 Tablespoons (70g) Unsalted or Salted Butter melted
Chocolate Mousse
- 6 Ounces (169g) Dark Chocolate Bars (60 to 70%) melted
- 8 Ounces (227g) Full-Fat Cream Cheese Block room temp
- ¾ Cup (86g) Powdered Sugar
- 1 ½ Cup (360g) Heavy Cream cold
- 3 Tablespoons Unsweetened Cocoa Powder (Dutch or Natural) sifted
- 1 Teaspoon Fine Espresso Powder
- 1 Teaspoon Vanilla
Chocolate Ganache
- 4 Ounces (113g) Dark Chocolate Bar (60 to 70%) finely chopped
- ½ Cup (120g) Heavy Cream
Instructions
Oreo Crust
- Preheat Oven & Prep Pan - Preheat the oven to 350ºF (180ºF). Lightly butter and line an 8x8 inch (20cm) pan with parchment paper, making sure to leave an overhang for easy removal.
- Pulse Cookies - In a food processor, pulse whole Oreo cookies (with the filling) into fine crumbs, then pulse in the melted butter until combined. You can also crush cookies in a ziploc bag with a rolling pin.22 (256g) Whole Regular Oreo Cookies 5 Tablespoons (70g) Unsalted or Salted Butter
- Bake - Evenly press the cookie crumbs into your prepared pan and bake for 10 minutes. Let cool completely on a wire rack at room temp or in the fridge before moving on to the next step.
Chocolate Mousse
- Melt Chocolate - Add finely chopped chocolate or chocolate chips to a heatproof medium bowl. Place the bowl over a small pot of simmering water, making sure the bottom doesn't touch the water, and heat until the chocolate is melted and smooth. Set aside to cool slightly.6 Ounces (169g) Dark Chocolate Bars (60 to 70%)
- Beat Cream Cheese & Powdered Sugar - In a large bowl, and using an electric mixer, whip softened cream cheese until smooth and fluffy. 8 Ounces (227g) Full-Fat Cream Cheese BlockThen mix in the powdered sugar until well combined.¾ Cup (86g) Powdered Sugar
- Add Melted Chocolate - Gradually add warm melted chocolate into the cream cheese mixture and mix on low speed until just combined. Do not overmix at this point as it can get grainy.
- Add heavy Cream - With the mixer on medium speed, slowly drizzle the cold heavy cream into the chocolate cream cheese mixture until thick and smooth.1 ½ Cup (360g) Heavy Cream
- Add Cocoa, Espresso & Vanilla - Sift in cocoa powder, fine espresso powder and vanilla paste into the mousse until combined. Taste and if you would like it to be sweeter, you can sift in a bit more powdered sugar.3 Tablespoons Unsweetened Cocoa Powder (Dutch or Natural)1 Teaspoon Fine Espresso Powder1 Teaspoon Vanilla
- Chill - Using an offset spatula, evenly spread the chocolate mousse mixture over the cooled crust. Cover and chill in the fridge for at least 4 hours or overnight.
Chocolate Ganache
- Chop Chocolate - Finely chop chocolate and transfer to a small heatproof bowl.4 Ounces (113g) Dark Chocolate Bar (60 to 70%)
- Heat Cream - Over medium-low heat, and in a small saucepan, heat heavy cream to a low simmer, about 180ºF (82ºC). Submerge hot cream over the chocolat, cover and let stand, untouched for 4 to 5 minutes. ½ Cup (120g) Heavy Cream
- Remove Bars - While ganache is sitting, run a paring knife along the sides of the pan to loosen the cake. Grab the parchment sling and lift the cake straight out of the pan. Carefully peel the paper from the sides and slide it onto a serving board.
- Top with Ganache - Using a silicone spatula, gently stir the ganache until smooth. Evenly spread it on top of the mousse layer. Place it back in the fridge for 10 minutes, then use a sharp knife and slice into 8 bars, 9 squares, or 16 squares. Enjoy!!
Sydney says
The most delectable dessert I've had in a long time. The recipe couldn't be any easier to prepare. Looking forward to making again. Thx!
Lisa Flinn says
Yay, I'm so happy you enjoyed this recipe, Caroline! It's one of my favorites! 😊
Sheena says
Easy to make and even easier to eat. It melts in your mouth with just the right amount of sweetness. I can’t wait to make these again! xo
Lisa Flinn says
That makes me so happy to hear, Sheena! Thank you for your making the recipe and for your lovely comment! 😊