Decadent Gluten Free No Bake Chocolate Mousse Bars
Gluten Free No Bake Chocolate Mousse Bars are a show stopper. Decadent, rich mousse over a gluten free cookie crust that is delicious!
Servings: 15 People
Cost: 10.00
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.