spiked mocha mousse bars
These mocha mousse bars are so insanely good. They combine a buttery shortbread crust, fudgy bittersweet ganache, creamy coffee mousse with a splash of Bailey’s Hazelnut Liqueur, and a dark chocolate covered espresso bean. If you love tiramisu or a good mocha, you’ll love these bars. Enjoy
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yield
serving(s)
prep time
3 Hr 30 Min
cook time
20 Min
method
Bake
Ingredients For spiked mocha mousse bars
- CRUST INGREDIENTS:
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2 stickbutter
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2 call-purpose flour
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4 Tbspconfectioners' sugar
- GANACHE INGREDIENTS:
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12 Tbspheavy cream
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12 ozbittersweet chocolate chips (i love ghirardelli’s 60% cacao chips)
- COFFEE MOUSSE INGREDIENTS:
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3 1/2 tspunflavored gelatin
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4 Tbspwater
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9 Tbspinstant espresso powder
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1/2 csweetened condensed milk
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6 Tbspbailey’s hazelnut liqueur (or kahlúa)
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4 cwell-chilled heavy cream
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chocolate covered espresso beans (optional, for topping)
How To Make spiked mocha mousse bars
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1Make the shortbread crust: Preheat your oven to 350. Prepare a 9 x 13 in. baking dish with a foil sling.
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2Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6 pulses — and then the bottom of a glass to press the mixture into the pan).
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3Bake 18-20 minutes or until light brown. Set on a wire rack to cool.
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4Make the ganache: While the shortbread is baking, place the chocolate in a medium bowl.
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5Bring the cream to a simmer in a medium saucepan (or microwave it for a couple of minutes).
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6Once the cream reaches a simmer, pour the cream over the chocolate and let it stand 1-2 minutes.
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7Whisk in small circles until a smooth ganache has formed.
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8Set it aside until your crust is finished and has cooled for a few minutes, and then pour it over the crust (it’s okay if it’s not cooled all the way).
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9Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer.
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10Make the coffee mousse: Prepare a large bowl of ice water and set aside as an ice bath (I just stopped up my sink and used it).
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11Place 2 tablespoons of water in a small saucepan and sprinkle the envelopes of gelatin evenly over the top.
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12Let it soften for 2 minutes.
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13Add in the sweetened condensed milk and instant espresso powder.
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14Heat the mixture over medium heat, whisking constantly, until the gelatin is dissolved and the mixture is smooth, about 2-3 minutes.
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15Remove the saucepan from the heat, whisk in the Bailey’s (or Kahlua), and then transfer the saucepan to the ice bath.
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16Cool, whisking frequently, until the mixture is cold and thick.
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17In the meantime, whip the chilled heavy cream to stiff peaks.
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18Stir about 1/3 of the whipped cream into the cold espresso mixture to lighten it up.
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19Then pour this mixture into your remaining whipped cream, folding it in gently until there are no streaks.
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20Pour this mixture over your chilled ganache.
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21Chill the entire dessert until it’s set up nicely (a few hours).
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22Lift the bars out of the pan, slice into 18 servings, top each bar with a chocolate covered espresso bean, and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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