There’s no other word for these Gluten Free Chocolate Mousse Bars that I can think of other than decadent. They are rich and delicious. A little piece goes a long way.
This recipe is great for church socials, pot lucks and dinner parties. It’s a perfect make ahead dessert since it has to chill for a while in the fridge.
This is a recipe people will be requesting from you on a regular basis.
Is It Ok To Eat Raw Eggs In Chocolate Mousse?
The CDC suggests NOT eating raw eggs due to the risk of salmonella. The CDC website also provides thorough information on reducing the risk of Salmonella, what groups are at high risk for getting the bacteria, and what to do should you think you’ve contracted it.
This information will help you make a decision on if using raw eggs in this recipe the best option for you.
What Raw Eggs Are Safe To Eat In Chocolate Mousse?
If you are making the recipe and using raw eggs, the CDD recommends using pasteurized eggs.
Recipe Tips
Use Room Temperature Eggs – Room temperature eggs will blend better into the recipe.
Chill/Freeze the Bowl and Beaters – Freezing or chilling the bowl and beaters helps the heavy cream whip up faster.
Leave out the Coconut or Walnuts – If you don’t like either of these ingredients or have an allergy leave them out. They add some texture to the mousse but the recipe works without one or both of them.
The next time you want a showstopper dessert for a dinner party, gathering or pot luck give these Gluten Free No Bake Chocolate Mousse Bars a try.
More Gluten Free Chocolate Recipes
Gluten Free Chocolate Cream Pie – A rich and creamy pie made in a gluten free vanilla wafer crust. This recipe is a classic!
Gluten Free Air Fryer Oreos – A fun and easy way recipe for making fair food at home without the deep fried mess.
Gluten Free Chocolate Chip Cheesecake Bars – Bars with a cookie crust and crumb topping with a creamy middle. It’s easy 4 ingredient gluten free dessert!
Gluten Free Bakers One Bowl Brownies – These are fudgy, chewy, and delicious! It’s an easy recipe to cure that chocolate fix.
Gluten Free Chocolate Chip Bundt Cake – A gluten free cake using shortcuts like cake mix and instant pudding for an easy chocolatey dessert.
Find more Gluten Free Recipes on YouTube and Pinterest.
Decadent Gluten Free No Bake Chocolate Mousse Bars
Ingredients
- 2 Cups Finely Crushed Gluten Free Oreos, About 25 Cookies
- ⅓ Cup Butter, Melted
- 2 Cups Powdered Sugar
- 1 Cup Butter, Softened (2 Sticks)
- 8 oz. Cream Cheese, Softened
- 4 oz. Unsweetened Chocolate, Melted And Cooled
- 4 Eggs
- 2 tsp. Vanilla Extract
- 1 Cup Flaked Coconut
- 1 Cup Walnuts Or Pecans, Chopped
- 1 ½ Cups Heavy Cream, Whipped
Instructions
Make the Crust
- Crush the cookies into crumbs using a food processor or other preferred method.
- In a medium bowl stir together the crushed cookies and 1/3 cup melted butter.
- Reserve a fourth of a cup crumb mixture and set aside.
- Press remaining crumb mixture on bottom of 13 x 9 pan.
Melt the Chocolate
- Finley chop the chocolate squares and place in a microwave safe bowl.
- Microwave the chocolate at 50% power in 30 second increments, stirring between increments, until the chocolate is melted. It should take a minute or so total.
- Set chocolate aside to cool slightly.
Make the Mousse Bars
- In large mixer bowl combine powdered sugar, 1 cup butter, cream cheese, chocolate, eggs and vanilla.
- Beat at medium speed. Scrape the bowl often until smooth and fluffy. About 2 to 3 minutes.
- Stir in the coconut and walnuts by hand.
- In a chilled bowl beat, chilled whipping cream at high-speed, scraping bowl often, until soft peaks form.
- Fold in the chocolate mixture and pour over crumb crust.
- Sprinkle with reserve 1/4 cup crumb mixture.
- Cover and refrigerate at least six hours
- Cut into squares and serve.
- Store the mousse bars covered and refrigerated.
Video
Notes
- Use Room Temperature Eggs – Room temperature eggs will blend better into the recipe.
- Chill/Freeze the Bowl and Beaters – Freezing or chilling the bowl and beaters helps the heavy cream whip up faster.
- Leave out the Coconut or Walnuts – If you don’t like either of these ingredients or have an allergy leave them out. They add some texture to the mousse but the recipe works without one or both of them.
