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No bake chocolate mousse bars with an oreo cookie crust and chocolate ganache are sliced into bars.

Chocolate Mousse Bars

Lisa Flinn
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!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 8 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert, Snack
Cuisine American
Yields 8 to 16 Servings

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

  • 20 (232g) Whole Regular Oreo Cookies (not double stuffed)
  • ¼ Cup (56g) 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.
    20 (232g) Whole Regular Oreo Cookies
    ¼ Cup (56g) Unsalted or Salted Butter
  • Bake - Evenly press the cookie crumbs into your prepared pan. Do not firmly pack, as it can make the crust hard. Bake for 8 minutes. Let cool completely on a wire rack at room temperature for 40 minutes or in the fridge for 20 minutes.

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 Block
    Then 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 Powder
    1 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!!

Notes

Use chocolate bars or good quality chocolate chips, as they melt more easily and smoothly. I love using Lindt 70% bars, Ghirardelli 60% bars or Ghirardelli 60% chocolate chips.
Be sure to sift the cocoa powder into the chocolate mousse. Cocoa powder is naturally lumpy, so sifting it will ensure a smooth filling.
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 - 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.
Keyword cheesecake bars, chocolate mousse, mousse bars, no bake bars, no bake cheesecake
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