Bakers Mousse Bars Recipes

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HEAVENLY CHOCOLATE MOUSSE BARS



Heavenly Chocolate Mousse Bars image

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

1 pouch (1 lb 1.5 oz.) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1 cup semi-sweet chocolate chips
1 package (8 oz) cream cheese, softened
1 cup whipping cream
1 cup semi-sweet chocolate chips
1/2 cup whipping cream

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



No-Bake Chocolate Mousse Bars image

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

18 whole graham crackers (about 9 1/2 ounces/269 grams)
8 tablespoons/113 grams unsalted butter (1 stick), melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 pound/454 grams semisweet chocolate, finely chopped
3 cups cold heavy cream, plus more for serving
2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract
Whipped cream (optional)

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



BAKER'S Mousse Bars image

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

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup sugar
1/4 cup flour
1 can (14 oz.) sweetened condensed milk, divided
4 eggs
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping

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



Chocolate Truffle Mousse Bars image

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

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
1/4 cup whipping cream
2 eggs
1/4 cup sugar
2 Tbsp. flour
1-1/2 cups thawed COOL WHIP Whipped Topping

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



Hungarian Chocolate Mousse Cake Bars image

Yield Makes 30 bars

Number Of Ingredients 22

For cake layers
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 stick unsalted butter, softened
3/4 cup sugar
6 large eggs, separated
1/3 cup cake flour (not self-rising)
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup apricot jam, melted and strained
For chocolate glaze:
1/3 cup heavy cream
4 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor
For chocolate mousse filling:
3 cups heavy cream
12 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor
For whipped-cream filling:
1 teaspoon unflavored gelatin
2 tablespoons cold water
1 cup chilled heavy cream
2 tablespoons confectioners sugar
1 teaspoon vanilla

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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