Heavenly Chocolate Mousse Bars Recipe - Allrecipes.com
Heavenly Chocolate Mousse Bars Recipe

Heavenly Chocolate Mousse Bars

Recipe by  

"Love chocolate mousse? Create an easy cookie bar with a chocolate lover's creamy mousse filling."

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Original recipe makes 3 dozen bars Change Servings
  • PREP

    30 mins

    1 hr 10 mins


  1. Mix cookie dough as directed on package. Spread in bottom of ungreased 13x9-inch pan.
  2. Bake at 350 degrees F for 12 to 15 minutes or until light golden brown; cool.
  3. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In a bowl, beat cream cheese until smooth. Add melted chocolate to cream cheese; blend. Beat 1 cup whipping cream 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.
  4. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. Stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. Store tightly covered in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2010

Fun simple recipe with reliable results. I made with homemade sugar cookie dough and with half the chocolate topping. I did it more as a chocolate drizzle than a full coating. Very good!

Most Helpful Critical Review
Jul 26, 2011

Out of 6 reviews so far I guess I am the only one who did not like this at all. First, I don't think this is 'simple' as others have said. There are several steps where the time is off (for instance mine never 'set' at the specified times making this recipe go on for what seemed like forever!) Additionally, the finished product is bitter and horribly heavy with too much chocolate. The top layer of just chocolate and whipping cream is so bitter and heavy it makes one feel sick. The best part of this is the cookie mix on bottom. As one reviewer stated it would be much better just drizzling the top with chocolate as opposed to making a whole layer. Perhaps by doing that, this would have been spared the garbage.


11 Ratings

Apr 14, 2011

What a big pay-off for such little effort! This was beautiful, delicious and decadently chocolate (almost too chocolaty for me but not for Hubs or any other serious chocolate lovers). I made a half recipe, using the "Snack Size" Betty Crocker Cookie Mix, which is roughly half the regular size. I wanted it a little more glamorous so I used a 9-inch springform pan. So easy. I used Ghiradelli Semi-Sweet chocolate bars rather than the chocolate chips. LOVE that this recipe calls for real whipped cream rather than "frozen whipped topping." I cut it in small wedges and garnished it with whipped cream, mint and fresh raspberries.

Feb 07, 2011

These are delicious and memorable - perfect for a gathering. They do take a lot longer than the suggested time because the three layers have to cool individually. I let the first two layers chill overnight before adding the topping. Also, as a novice cook, I find it easier to double the topping to make sure it spreads across the whole pan. Will make many more times!

Apr 22, 2011

Mmmm:) Amazing! Followed the recipe except for making Cream Cheese Sugar Cookies from this site for the sugar cookie crust (half recipe).

Jun 01, 2011

This is very good and easy to make. I used 1/2 cup (instead of 1 cup) of butter with the Better Crocker cookie mix and it turned out great.

Jul 18, 2011

Amazing! It was very simple to make. I will definitely add this to my favorite dessert choices.


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  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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