Best Decadent Chocolate Mousse Bars Recipes

WHITE CHOCOLATE MOUSSE BARS

Steps:

• Heat oven to 350°F. Lightly grease 8- or 9-inch square pan with shortening or cooking spray. In small bowl, mix cookie crumbs and butter with spoon; press firmly in pan. Bake 10 minutes.
• Meanwhile, in 1-quart saucepan, heat whipping cream and baking chips over low heat, stirring frequently, until chips are melted. Remove from heat. Cool 5 minutes. In large bowl, beat eggs, sugar and salt with wire whisk until foamy. Pour white baking chip mixture into egg mixture, stirring constantly.
• Pour filling over baked crust. Bake 25 to 35 minutes or until center springs back when touched lightly. Cool in pan on cooling rack 15 minutes.
• Meanwhile, in 1-quart saucepan, melt topping ingredients over low heat, stirring frequently.
• Spread topping over bars. Refrigerate uncovered until chilled, about 2 hours. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

DECADENT CHOCOLATE MOUSSE BARS

Steps:

• To make crust:.
• Line a 9 x 13" cake pan with parchment paper.
• Melt milk chocolate in a double boiler.
• Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
• Spread mixture evenly into prepared pan and cool in refrigerator.
• To make Mousse:.
• Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.
• Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate.
• Continue mixing and add egg yolks, one at a time, beating well after each addition.
• Fold in heavy cream that has been beaten to firm peak.
• Mix well to incorporate, leaving no white streaks in the chocolate.
• Spread mousse over crust.
• Chill about 2 hours, until set. Cut into desired size bars with a sharp knife dipped in hot water. (1 x 4-1/2 " cuts will yield about 2 dozen bars).
• Place bars on a cooling rack that has been placed over a clean baking sheet. (Bars may be completed at this time or coated with ganache).
• If bars are soft, place rack in freezer until ganache is ready.
• To make ganache:.
• Melt chocolate in double boiler.
• Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat(be careful not to scorch the cream).
• Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.
• Strain mixture to remove any pieces of unmelted chocolate.
• Let cool for about 1 hour.
• Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
• The bars should be stored in the refrigerator.