Spiked Mocha Mousse Bars

Raven Higheagle


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


☆☆☆☆☆ 0 votes

Makes 18 Bars
3 Hr 30 Min
20 Min


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2 stick
2 c
all-purpose flour
4 Tbsp
confectioners' sugar


12 Tbsp
heavy cream
12 oz
bittersweet chocolate chips (i love ghirardelli’s 60% cacao chips)


3 1/2 tsp
unflavored gelatin
4 Tbsp
9 Tbsp
instant espresso powder
1/2 c
sweetened condensed milk
6 Tbsp
bailey’s hazelnut liqueur (or kahlúa)
4 c
well-chilled heavy cream
chocolate covered espresso beans (optional, for topping)

How to Make Spiked Mocha Mousse Bars


  • 1Make the shortbread crust:

    Preheat your oven to 350. Prepare a 9 x 13 in. baking dish with a foil sling.
  • 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).
  • 3Bake 18-20 minutes or until light brown. Set on a wire rack to cool.
  • 4Make the ganache:

    While the shortbread is baking, place the chocolate in a medium bowl.
  • 5Bring the cream to a simmer in a medium saucepan (or microwave it for a couple of minutes).
  • 6Once the cream reaches a simmer, pour the cream over the chocolate and let it stand 1-2 minutes.
  • 7Whisk in small circles until a smooth ganache has formed.
  • 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).
  • 9Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer.
  • 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).
  • 11Place 2 tablespoons of water in a small saucepan and sprinkle the envelopes of gelatin evenly over the top.
  • 12Let it soften for 2 minutes.
  • 13Add in the sweetened condensed milk and instant espresso powder.
  • 14Heat the mixture over medium heat, whisking constantly, until the gelatin is dissolved and the mixture is smooth, about 2-3 minutes.
  • 15Remove the saucepan from the heat, whisk in the Bailey’s (or Kahlua), and then transfer the saucepan to the ice bath.
  • 16Cool, whisking frequently, until the mixture is cold and thick.
  • 17In the meantime, whip the chilled heavy cream to stiff peaks.
  • 18Stir about 1/3 of the whipped cream into the cold espresso mixture to lighten it up.
  • 19Then pour this mixture into your remaining whipped cream, folding it in gently until there are no streaks.
  • 20Pour this mixture over your chilled ganache.
  • 21Chill the entire dessert until it’s set up nicely (a few hours).
  • 22Lift the bars out of the pan, slice into 18 servings, top each bar with a chocolate covered espresso bean, and serve.

Printable Recipe Card

About Spiked Mocha Mousse Bars

Course/Dish: Pies, Chocolate, Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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