HEAVENLY CHOCOLATE MOUSSE BARS
Love chocolate mousse? Create an easy cookie bar with a chocolate lovers' creamy mousse filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 7
Steps:
- Make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool.
- Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
- Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes sitrring every 20 seconds or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set.
Nutrition Facts : Calories 180, Carbohydrate 17 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 11 g, TransFat 1 g
NO-BAKE CHOCOLATE MOUSSE BARS
Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it's important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.
Provided by Samantha Seneviratne
Categories cookies and bars, custards and puddings, dessert
Time 30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
- In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 13 grams, Sodium 124 milligrams, Sugar 15 grams, TransFat 0 grams
BAKER'S MOUSSE BARS
These BAKER'S Mousse Bars offer layered lusciousness, from a cakey, brownie-like bottom to a creamy pudding center to a drizzle of melted chocolate on top.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Melt 6 oz. chocolate as directed on package. Mix sugar, flour, 1/4 cup milk and eggs until blended; stir in melted chocolate. Pour into 9-inch square pan sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool completely.
- Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over dessert. Melt remaining chocolate; drizzle over pudding layer. Refrigerate until chocolate is firm.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE TRUFFLE MOUSSE BARS
Conquer your next bake sale with Chocolate Truffle Mousse Bars. These mousse bars start with a brownie base and are topped with a melted chocolate drizzle.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 18 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 3 oz. chocolate and cream in microwaveable bowl on HIGH 1 min. Whisk until chocolate is completely melted; cool. Add eggs, sugar and flour; mix well. Pour into prepared pan.
- Bake 20 min. or until toothpick inserted in center comes out clean. Cool. Meanwhile, melt 2 oz. chocolate as directed on package; cool.
- Stir COOL WHIP into melted chocolate; spread onto dessert. Refrigerate 1 hour. Use ends of foil to lift dessert from pan. Cut into bars. Melt remaining chocolate; drizzle over bars.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0.9938 g, Sugar 0 g, Protein 2 g
HUNGARIAN CHOCOLATE MOUSSE CAKE BARS
Yield Makes 30 bars
Number Of Ingredients 22
Steps:
- Make cake layers:
- Preheat oven to 350°F and butter 2 (15- by 10- by 1-inch) baking pans. Line bottom and sides of each pan with a large sheet of wax paper and butter paper. Dust pans with flour, knocking out excess.
- Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally. Remove from heat. Beat together butter and 1/2 cup sugar in a large bowl with an electric mixer until light and fluffy and beat in yolks, 1 at a time, beating well after each addition. Beat in chocolate. Sift in flour, cocoa, and salt and beat on low speed until combined well.
- Beat egg whites with cream of tartar in another bowl with clean beaters until they hold soft peaks, then add remaining 1/4 cup sugar, beating until whites just hold stiff peaks. Stir one fourth of whites into batter to lighten and fold in remaining whites gently but thoroughly.
- Divide batter between pans (about 2 1/4 cups per pan) and carefully spread evenly. (Layers will be thin.) Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until cake is set and firm to touch, 14 to 18 minutes total. Cool layers in pans on racks 10 minutes before inverting racks over pans and flipping layers onto them. Remove wax paper carefully and discard. Spread jam evenly over 1 warm layer and cool layers completely. Transfer jam-coated layer to a baking sheet or tray lined with a sheet of parchment or wax paper.
- Make chocolate glaze:
- Bring cream just to a boil and slowly pour over chocolate in a bowl. Stir until smooth and pour over plain cake layer, spreading to coat top evenly. Let stand in a cool place until set, about 1 hour.
- Make chocolate mousse filling:
- Bring cream just to a boil and slowly pour over chocolate in a large metal bowl. Stir until smooth and set bowl in an ice bath. Stir occasionally until cold. Remove from ice bath and beat with an electric mixer until mousse just holds soft peaks. (If mousse becomes grainy, melt over a saucepan of barely simmering water and repeat chilling and whipping.) Quickly spread evenly over jam layer (mousse will stiffen as it stands) and chill while making whipped-cream filling.
- Make whipped-cream filling:
- Sprinkle gelatin over water in a small metal bowl and let soften 1 minute. Put bowl over a small saucepan of boiling water and heat, stirring occasionally, until gelatin is dissolved. Remove pan from heat but keep bowl on pan.
- Beat cream, confectioners sugar, and vanilla with an electric mixer until it holds a soft shape and beat in warm gelatin mixture. Continue beating until cream just holds stiff peaks, then spread evenly over top of mousse-coated layer.
- Assemble cake:
- Cut glazed layer lengthwise into thirds and crosswise into tenths and reassemble bars on top of cream filling. Chill cake, uncovered, until glaze is firm, about 1 hour, then cover with plastic wrap and chill until ready to serve. Just before serving, cut cake with a large knife, wiping it off with a hot damp cloth between cuts.
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- Line a 9-inch-by-13-inch baking pan with nonstick foil, leaving a 2-inch overhang on 2 sides. In a food processor, process the graham crackers until you have crumbs. You should have about 2 1/4 cups. Add the butter, sugar and salt and pulse until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
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- Place the crackers into a large bag and crush into crumbs using the end of a rolling pin. Pour into a bowl, then mix in the melted butter until thoroughly combined. Spoon into a into a loose-bottomed 9″ square cake tin and push down so it’s tightly packed and level. Place in the refrigerator whilst you make the mousse.
- Place two thirds of the Jell-O crystals in a jug and pour in 1/3 cup + 1 tbsp of boiling water. Stir to dissolve the Jell-O and put to one side to cool slightly. Place the cream cheese in a bowl and whisk for a few seconds with a hand whisk to loosen it up. Add the confectioners’ sugar and whisk again until combined. Stir in the condensed milk and then finally the Jell-O mixture.
- Take the biscuit base out of the refrigerator and pour the strawberry mixture on top. Make sure it goes all the way to the sides and corners with no gaps. Place in the refrigerator to set for at least one hour.
- Place the remaining Jell-O powder in a jug and add 1/3 cup boiling water, stir to dissolve and leave to cool slightly. Take the tin out of the refrigerator and spoon on the chopped strawberries, then carefully pour on enough of the Jell-O mixture to just fill the gaps in between the chopped strawberries (any more than that and it will start to seep out the bottom of the tin). If it does start to seep out, line a carrier bag with kitchen paper and place the tin in the bag before putting back in the refrigerator to set for another hour (the bag and paper should soak up any excess liquid without making a mess of your refrigerator).
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Estimated Reading Time 5 mins
- To create the crust layer: mix together the almond flour, cinnamon, powdered sweetener and dash of salt.
- Stir in melted butter. Pour the mixture into a parchment paper lined pan and press down firmly. Set aside for now.
- To create the caramel/pecan layer: combine all the ingredients, minus the xantham gum and pecan halves in a pot. Begin to melt over medium heat.
- Stir in xantham gum and bring to a slight boil. Continue to simmer until the mixture has thickened. Remove from heat.
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- In a large mixing bowl, add the crushed chocolate graham crackers and add the melted butter. Stir until evenly distributed and the crumbs look like wet sand. Spread into the bottom of the pan evenly and use the bottom of a measuring cup to press into the pan. Place in the freezer for 15 minutes.
- NOTE: If you are using Brownie Brittle, you will need two 5 oz. bags to get to three cups of crumbs for the crust.
- Pour one cup of heavy cream into a small saucepan and bring to steam on low-medium heat. Add the chocolate chips to a separate bowl. Once the cream starts steaming, pour over the chocolate chips and allow to sit for about 2 minutes and begin to stir using a rubber spatula until the mixture is smooth and creamy. Set aside.
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