Mint Chocolate Bars with Mascarpone Whipped Cream Recipe
These Mint Chocolate Bars with Mascarpone Whipped Cream combine a crunchy chocolate cookie crust, a creamy peppermint-infused chocolate filling, and a light mascarpone whipped cream topping for a decadent no-bake dessert treat that’s perfect for chocolate and mint lovers.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 35 minutes (includes 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
- Make the Crust: Line a 9″x13″ baking pan with parchment paper leaving a 2″ overhang on the 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. In a medium bowl, combine the cookie crumbs with melted butter, sugar, and salt, stirring until evenly moistened. Press this mixture evenly into the bottom of the prepared pan using the back of a measuring cup. Freeze the crust while preparing the filling.
- Make the Filling: Place the chopped semisweet chocolate in a medium bowl. Heat 1 cup of the heavy cream and salt in a small saucepan until hot but not boiling. Pour the hot cream over the chocolate, let it stand for two minutes, then add peppermint extract and whisk until smooth. Allow this mixture to cool completely. In a large bowl or stand mixer, whip the remaining 2 cups of heavy cream with vanilla extract to stiff peaks, then gently fold in the cooled chocolate mixture. Pour evenly over the frozen crust. Cover and chill for at least two hours until firm.
- Make the Topping: In a large bowl, beat cold heavy cream and mascarpone cheese with an electric hand mixer on medium speed until stiff peaks form, about four minutes. Dollop this whipped cream evenly over the chilled bars and sprinkle with chopped or shaved mint chocolate candies.
- Serve: Use a sharp knife to loosen the edges of the bars from the pan (excluding parchment paper), then lift the bars from the pan using the parchment overhang. Transfer to a cutting board and cut into large squares. Enjoy your mint chocolate bars!
Notes
- For best results, chill the crust firmly before adding the filling.
- Ensure the chocolate mixture is fully cooled before folding into whipped cream to prevent curdling.
- Use good quality peppermint extract for a balanced mint flavor.
- The bars can be stored covered in the refrigerator for up to 3 days.
- Adjust the size of the bars according to your preference.
Keywords: mint chocolate bars, mascarpone whipped cream, chocolate dessert, no-bake bars, peppermint chocolate bars
