Mint Chocolate Bars with Mascarpone Whipped Cream Recipe
These Mint Chocolate Bars with Mascarpone Whipped Cream combine a crisp chocolate cookie crust with a rich, mint-infused chocolate filling, all topped with a luscious mascarpone whipped cream and sprinkled with mint chocolate candies. Perfectly chilled and easy to slice, these bars offer a refreshing twist on classic chocolate desserts and are ideal for mint lovers and special occasions.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- 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
- Make the Crust: Line a 9″x13″ baking pan with parchment paper, leaving a 2″ overhang on the two longer sides. Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a resealable plastic bag and crushing with a rolling pin, taking care not to create dust. Transfer the crumbs to a medium bowl, then add the melted butter, sugar, and salt. Stir until the 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 the crust in the freezer while preparing the filling.
- Make the Filling: Place the finely chopped semisweet chocolate in a medium bowl. In a small saucepan, heat 1 cup of the heavy cream with ½ tsp kosher salt until hot but not boiling. Pour the hot cream over the chocolate and let it sit for two minutes to melt the chocolate. Add the peppermint extract, then whisk until smooth and glossy. Set aside to cool completely. Meanwhile, in a large bowl or stand mixer, whisk the remaining 2 cups heavy cream with the vanilla extract until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until combined. Pour this filling evenly over the chilled crust and smooth the surface. Cover with plastic wrap and refrigerate until firm, at least two hours.
- Make the Topping: In a large bowl, beat the 2 cups cold heavy cream and mascarpone cheese with an electric hand mixer on medium speed until stiff peaks form, approximately four minutes. Dollop the mascarpone whipped cream evenly over the set chocolate filling. Sprinkle generously with chopped or shaved mint chocolate candies.
- Serve: To serve, run a sharp knife along the edges of the bars to loosen them where parchment is not present. Use the parchment paper overhang to lift the bars onto a cutting board. Cut into large squares and enjoy immediately or keep chilled until serving.
Notes
- Use a quality peppermint extract to ensure a fresh, natural mint flavor.
- For best results, chill the crust thoroughly before adding the filling to prevent sogginess.
- The mascarpone whipped cream topping is best added just before serving to maintain its texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can substitute chocolate sandwich cookies with any chocolate cookie of your choice for a different flavor profile.
Keywords: mint chocolate bars, mascarpone whipped cream, no-bake dessert, chocolate cookies, peppermint dessert, holiday dessert, easy chocolate bars
