Mint Chocolate Bars with Mascarpone Whipped Cream Recipe
These Mint Chocolate Bars with Mascarpone Whipped Cream boast a decadent cookie crust, a creamy chocolate-mint filling, and a luscious mascarpone topping sprinkled with mint chocolate candies. Perfectly chilled and rich in flavor, this no-bake dessert is a refreshing twist on classic chocolate bars, combining cool peppermint notes with creamy textures for an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (heating and melting chocolate)
- 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
For the Topping:
- 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. Crush the chocolate sandwich cookies into fine crumbs using a food processor or by sealing them in a plastic bag and crushing with a rolling pin. Mix the crumbs with melted butter, sugar, and salt until evenly moistened. Press the mixture evenly into the bottom of the prepared pan using the back of a measuring cup, then freeze while preparing the filling.
- Make the filling: Place the chopped semisweet chocolate in a medium bowl. Heat 1 cup of the cold heavy cream with salt in a small saucepan until hot but not boiling. Pour the hot cream over the chocolate and let it sit for two minutes. Add peppermint extract and whisk until smooth. Allow the chocolate mixture to cool completely. In a separate large bowl or stand mixer bowl, whip the remaining 2 cups of heavy cream with vanilla extract until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until fully combined. Pour this filling evenly over the prepared crust.
- Chill the bars: Cover the pan with plastic wrap and refrigerate for at least two hours or until the filling is firm and set.
- Prepare the topping: In a large bowl, beat the 2 cups of cold heavy cream with the mascarpone cheese using an electric mixer on medium speed until stiff peaks form, approximately four minutes. Dollop or spread this creamy topping evenly over the chilled bars. Sprinkle generously with chopped or shaved mint chocolate candies.
- Serve: Run a sharp knife around the edges to loosen the bars from the pan where there is no parchment. Use the parchment overhang to lift the bars onto a cutting board. Cut into squares – larger portions recommended for an indulgent dessert. Enjoy chilled.
Notes
- Make sure the cream mixture poured over chocolate is hot but not boiling to ensure smooth melting without seizing the chocolate.
- Pressing the crust firmly and chilling it before adding the filling helps maintain structure when slicing.
- Use high-quality semisweet chocolate and peppermint extract for the best flavor balance.
- Bars are best served chilled and can be stored covered in the refrigerator for up to 3 days.
- The amount of mint chocolate candies can be adjusted based on preference for garnish and mintiness.
Keywords: mint chocolate bars, mascarpone whipped cream, no-bake dessert, chocolate dessert, peppermint dessert, creamy chocolate bars
