Name: Mint Chocolate Bars with Mascarpone Whipped Cream Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 55 chocolate sandwich cookies (about 400 grams); 8 Tbsp (1 stick) unsalted butter, melted; 2 Tbsp granulated sugar; ½ tsp kosher salt; 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; 2 cups cold heavy cream; 1 cup mascarpone cheese; Mint chocolate candies, chopped or shaved for serving

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Introduction

These Mint Chocolate Bars with Mascarpone Whipped Cream combine a crisp chocolate cookie crust with a rich, peppermint-infused chocolate filling. Topped with fluffy mascarpone cream and mint chocolate candies, they make an indulgent treat perfect for any occasion.

The image shows two square pieces of chocolate mousse cake on white plates, each with three layers. The bottom layer is a dark brown chocolate crust with a firm texture, the middle layer is a smooth, rich chocolate mousse in a slightly lighter brown shade, and the top layer is a thick dollop of white whipped cream. On top of the whipped cream and sprinkled over the plate are small, thin chocolate shavings adding texture and decoration. The plates are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Line a 9″x13″ baking pan with parchment paper, leaving a 2″ overhang on the two longer sides.
Step 2: In a food processor or a resealable plastic bag, crush the chocolate sandwich cookies into fine crumbs without turning them to dust.
Step 3: Transfer the cookie crumbs to a medium bowl. Add melted butter, sugar, and salt, then stir until the mixture is evenly moistened.
Step 4: Pour the crumb mixture into the prepared pan. Using the back of a measuring cup, press it into an even layer. Place the pan in the freezer while preparing the filling.
Step 5: Set the chopped semisweet chocolate aside in a medium bowl. In a small saucepan, heat 1 cup of heavy cream with salt until hot but not boiling. Pour the hot cream over the chocolate and let it stand for two minutes.
Step 6: Add the peppermint extract to the chocolate mixture and whisk until smooth. Set aside to cool completely.
Step 7: In a large bowl or stand mixer bowl, whisk the remaining 2 cups of heavy cream with vanilla extract until stiff peaks form.
Step 8: Gently fold the cooled chocolate mixture into the whipped cream until combined.
Step 9: Pour the filling over the chilled crust and spread it into an even layer. Cover with plastic wrap and chill until firm, at least two hours.
Step 10: To make the topping, beat the 2 cups heavy cream and mascarpone cheese with an electric mixer on medium speed until stiff peaks form, about four minutes.
Step 11: Dollop the mascarpone whipped cream evenly over the firm filling and sprinkle with chopped or shaved mint chocolate candies.
Step 12: To serve, loosen the edges (except those under parchment) with a sharp knife. Use the parchment overhang to lift the bars onto a cutting board, then cut into squares and enjoy.

Tips & Variations

For a stronger mint flavor, increase peppermint extract slightly, but add it gradually to avoid bitterness.
Use your favorite type of chocolate, such as bittersweet or milk chocolate, to change the intensity of the filling.
If you don’t have mint chocolate candies, crushed peppermint sticks or fresh mint leaves can be a tasty alternative for garnish.
To make smaller bars, cut into bite-sized squares and serve as party treats.

Storage

Store the bars covered in the refrigerator for up to 3 days to maintain freshness. Before serving, let them sit at room temperature for 10–15 minutes for easier slicing. Leftovers can be frozen for up to one month; thaw overnight in the fridge and re-whip the topping if needed.

How to Serve

Two square pieces of chocolate dessert are shown, each with three layers: a dark brown bottom crust, a thick smooth milk chocolate middle layer, and a fluffy white whipped cream topping. The whipped cream is soft and rounded on top, sprinkled with thin, dark chocolate shavings. One piece is placed on a white plate with green and beige patterns, centered in front of the other on a plain white plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars dairy-free?

While this recipe relies heavily on cream and mascarpone, you can try substituting coconut cream and a dairy-free cream cheese alternative, but the texture and flavor will differ from the original.

How do I prevent the crust from getting soggy?

Press the crust firmly and chill it before adding the filling, as described. Keeping it well chilled between steps helps maintain a crisp texture when the creamy filling is added.