Luscious Mousse Bars
When temperatures rise into the 80s and beyond I am not eager to turn my oven on and bake something. But everyone still wants dessert so why not something that doesn’t need to be baked? Steamed cakes are one option and I’ve done my fair share of those during this time of shelter-in-place. But how about something cold to combat the heat? Dairy-Free Chocolate Mousse Bars fit the bill in every way. These luscious treats are so chocolatey and so easy to make that there’s no reason not to have at least one at the end of every meal. The crust is baked but it doesn't have to be. Baking it just makes it stick together better and taste a little richer.
“Even on the hottest summer day, dessert must never be left off the menu. That would just be wrong.” Kasha
I really love to eat these mousse bars frozen and that’s how I serve them. The mousse doesn't freeze hard and the crust provides a lovely crunch to make the perfect texture combination. But a friend of mine prefers them cold, not frozen, so I pull a couple of bars out of the freezer and put them into the refrigerator a few hours before it’s time to serve dessert. We both get what we want and isn’t that a beautiful thing?
Cookie specifics
Dairy-free Chocolate Mousse Bars. My brother-in-law, who has very high standards when it comes to chocolate, says: “The variety of textures—velvety mousse and crunchy crust—make these unique. This is definitely a dessert to put on your ‘save, and don't lose’ list. Well done!” I’m not sure I can add anything to that description so I won’t.
Best way to cut these bars?
I usually cut these into 12 rectangles but 16 squares would be just fine, too.
My Family Recipes
After looking at a ton of non-dairy chocolate pudding and mousse recipes, I decided to combine a little of this one and a little of that one. I knew on my first attempt that I was really close to what I wanted. By the time I made the second batch, I’d found what I was looking for. A non-dairy mousse that you didn’t have to bake and that didn’t contain tofu or taste overwhelmingly like coconut.
My Recipe
Brownie Brittle: sugar, chocolate, eggs, oil, vanilla, gluten-free flour, cocoa powder, baking powder, salt, chocolate chips
Chocolate Crust: brownie brittle (see above), cocoa powder, butter, salt, chocolate chips
Chocolate Mousse: chocolate, coconut cream, CocoWhip frozen topping, espresso powder, vanilla extract, salt
Plate, Box or Bag?
Disposable Cake Board. To serve the mousse bars, I arranged them on a cardboard cake circle covered with aluminum foil. This made it easy to store them in the freezer until it was time for dessert.
Storage. For the leftovers, I double-wrapped individual bars in plastic wrap, then placed them in a resealable freezer bag. This makes it easy to grab one out of the freezer for a late-night snack or any time.
What I’ve learned...
These bar cookies were made with the best ingredients I could find and are dairy free. Most of my family and many friends are restricting dairy or avoiding it entirely so I’ve spent some time finding good substitutes that produce creamy desserts. Coconut cream seems to be a good replacement and that’s what I use in the mousse for these bars. The text is light and literally melts in your mouth. Other substitutes include tofu — which tastes odd to me — and — surprising, but true — avocado. I’m still on the hunt, so expect to see more non-dairy desserts in the future. Baking delicious cookies and desserts takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?
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