Mocha Mousse Bars have a gooey chocolate crust, with the smoothest of smooth coffee flavored mousse ! Absolutely outstanding and perfect for entertaining or as an everyday dessert.

We finished the first Mocha Mousse Bars batch in no time at all. And I am not even a huge fan of coffee in general.

The mousse takes a few hours to set, but once it is set, it is so creamy.

When you take the Mousse Bars out of the refrigerator, serve it immediately as the mousse would soften if left out too long.

This is really the best of both worlds whereas texture is concerned ! A smooth and creamy topping with a very chewy chocolate crust.

I should really call this a base rather than a crust, as a crust is normally crunchy, right? Well, whatever you want to call it, it is pure deliciousness !

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And soooo simple to make, too.

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• Espresso and Chocolate Chip Slices
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• Coffee Cream

Mocha Mousse Bars

Mocha Mousse Bars

Linda Nortje

Mocha Mousse Bars have a gooey chocolate crust, with the smoothest of smooth coffee flavored mousse ! Absolutely outstanding and perfect for entertaining or as an everyday dessert

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Course Dessert

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Setting Time 3 hours hrs

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

Servings 16 Servings

Ingredients

  

1x2x3x

BASE:

• 125 g Butter ( 4 oz )
• 160 g Dark Chocolate chopped, good eating quality ( 5.5 oz )
• 1 Egg
• ⅓ cup Caster Sugar
• ¾ cup Flour
• ½ cup Self-Raising Flour

MOUSSE:

• 2 t Instant Coffee Granules
• 1 TB Boiling Water
• 1 cup Fresh Cream ( whipping cream/double cream )
• 180 g Milk Chocolate plain, melted, good eating quality ( 6 oz )
• 2-3 t Cocoa Powder for dusting

Instructions

 

BASE:

• Pre-heat the oven to 180 deg C (350 deg F) – line a 20 x 20 cm ( 8 x 8 inch ) oven dish with baking paper – let the paper hang over the edges for easy removal
• Melt together the Butter and Dark Chocolate until smooth – cool for a few minutes – stir in the Egg, Caster Sugar, Flour and Self-Raising Flour – pour mixture into the prepared oven dish – bake for 15 minutes – cool in pan

MOUSSE:

• Dissolve the Coffee in the Boiling Water and let cool
• Place the Cream and the dissolved Coffee in a medium mixing bowl – beat until stiff peaks form – set the beater on low and add the melted Milk Chocolate – beat until well combined – pour the mousse over the base – refrigerate 3 hours or until set
• Dust with Cocoa Powder and slice into bars

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA