Mint Chocolate Bars with Mascarpone Whipped Cream Recipe
These Mint Chocolate Bars feature a rich chocolate crust topped with a luscious peppermint-infused chocolate cream filling and finished with a fluffy mascarpone whipped cream topping. Perfect for mint and chocolate lovers, these bars are chilled until firm and garnished with chopped mint chocolate candies for an elegant and refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 12 large bars 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the Crust:
- 55 chocolate sandwich cookies (about 400 grams)
- 8 Tbsp (1 stick) unsalted butter, melted
- 2 Tbsp granulated sugar
- ½ tsp kosher salt
For the Filling:
- 1 lb semisweet chocolate, finely chopped
- 3 cups cold heavy cream, divided
- 1 tsp peppermint extract
- ½ tsp kosher salt
- 1 Tbsp pure vanilla extract
To Finish:
- 2 cups cold heavy cream
- 1 cup mascarpone cheese
- Mint chocolate candies, chopped or shaved for serving
Instructions
- Prepare the crust: Line a 9″x13″ baking pan with parchment paper, leaving a 2″ overhang on the two longer sides for easy removal. In a food processor or a resealable plastic bag, crush the chocolate sandwich cookies into fine crumbs, taking care not to pulverize them into dust. Transfer the crumbs into a medium bowl and mix in the melted butter, granulated sugar, and kosher salt until all crumbs are evenly moistened. Press the crumb mixture firmly into an even layer in the prepared pan using the back of a measuring cup. Place this crust in the freezer while you prepare the filling.
- Make the filling: Place the chopped semisweet chocolate into a medium bowl. Heat 1 cup of the heavy cream and the kosher salt in a small saucepan over medium heat until hot but not boiling. Pour the hot cream over the chocolate and let it sit undisturbed for two minutes to melt the chocolate. Add the peppermint extract and whisk the mixture until smooth and glossy. Set this chocolate ganache mixture aside to cool completely. In a separate large bowl or stand mixer bowl, whisk the remaining 2 cups of heavy cream and vanilla extract until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream, combining thoroughly without deflating it. Pour this filling evenly over the frozen crust and spread into a smooth layer. Cover with plastic wrap and refrigerate until firm, at least two hours.
- Prepare the topping: In a large bowl, combine the cold heavy cream and mascarpone cheese. Using an electric hand mixer, beat on medium speed until stiff peaks form, approximately four minutes. Spoon or dollop the mascarpone whipped cream evenly over the chilled bars. Sprinkle generously with chopped or shaved mint chocolate candies for an attractive and flavorful finish.
- Serve: To serve, run a sharp knife around the edges of the bars where parchment paper does not cover to loosen them. Use the parchment paper overhang to carefully lift the bars out of the pan and place on a cutting board. Cut into squares, noting that the recipe makes extra-large bars for indulgence. Enjoy chilled.
Notes
- Ensure the cream used in the filling and topping is cold for better whipping results.
- You can substitute peppermint extract with fresh mint finely chopped for a fresher flavor, but reduce the quantity to avoid overpowering.
- For a gluten-free option, use gluten-free chocolate sandwich cookies for the crust.
- Chilling the crust before adding the filling helps to maintain a firm and stable base.
- Use high-quality semisweet chocolate for best flavor and texture.
- The mascarpone whipped cream topping can be prepared a few hours ahead and refrigerated to save time.
Keywords: Mint Chocolate Bars, Peppermint Chocolate Dessert, No-Bake Bars, Mascarpone Whipped Cream, Chocolate Crust Dessert
