Candy Bar Mousse Recipes

NO-BAKE CHOCOLATE MOUSSE BARS

Steps:

• Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
• Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
• In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.

CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Transfer the cakes to a rack and let cool 15 minutes. Invert the cakes on the rack, discard the parchment paper then flip the cakes right-side-up again. Move the rack with the cakes over a baking sheet and let the cakes cool completely.
• Make the raspberry mousse: In a small saucepan, mash the raspberries with the sugar and salt and bring to a simmer over medium heat. Cook, stirring often, until thickened and jammy, 6 to 8 minutes. Remove the pan from the heat, press the raspberry mixture through a sieve into the bowl of a food processor and let cool completely.
• Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the mixture into a bowl and refrigerate, checking every 5 minutes, until the mousse is just set enough to spread, 5 to 15 minutes. (Do not let the mousse firm up too much.)
• Place one cake layer on a cake stand and pile the raspberry mousse in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 5 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

HEAVENLY CHOCOLATE MOUSSE BARS

Steps:

• Make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool.
• Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
• Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes sitrring every 20 seconds or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set.

HUNGARIAN CHOCOLATE MOUSSE CAKE BARS

Steps:

• Make cake layers:
• Preheat oven to 350°F and butter 2 (15- by 10- by 1-inch) baking pans. Line bottom and sides of each pan with a large sheet of wax paper and butter paper. Dust pans with flour, knocking out excess.
• Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally. Remove from heat. Beat together butter and 1/2 cup sugar in a large bowl with an electric mixer until light and fluffy and beat in yolks, 1 at a time, beating well after each addition. Beat in chocolate. Sift in flour, cocoa, and salt and beat on low speed until combined well.
• Beat egg whites with cream of tartar in another bowl with clean beaters until they hold soft peaks, then add remaining 1/4 cup sugar, beating until whites just hold stiff peaks. Stir one fourth of whites into batter to lighten and fold in remaining whites gently but thoroughly.
• Divide batter between pans (about 2 1/4 cups per pan) and carefully spread evenly. (Layers will be thin.) Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until cake is set and firm to touch, 14 to 18 minutes total. Cool layers in pans on racks 10 minutes before inverting racks over pans and flipping layers onto them. Remove wax paper carefully and discard. Spread jam evenly over 1 warm layer and cool layers completely. Transfer jam-coated layer to a baking sheet or tray lined with a sheet of parchment or wax paper.
• Make chocolate glaze:
• Bring cream just to a boil and slowly pour over chocolate in a bowl. Stir until smooth and pour over plain cake layer, spreading to coat top evenly. Let stand in a cool place until set, about 1 hour.
• Make chocolate mousse filling:
• Bring cream just to a boil and slowly pour over chocolate in a large metal bowl. Stir until smooth and set bowl in an ice bath. Stir occasionally until cold. Remove from ice bath and beat with an electric mixer until mousse just holds soft peaks. (If mousse becomes grainy, melt over a saucepan of barely simmering water and repeat chilling and whipping.) Quickly spread evenly over jam layer (mousse will stiffen as it stands) and chill while making whipped-cream filling.
• Make whipped-cream filling:
• Sprinkle gelatin over water in a small metal bowl and let soften 1 minute. Put bowl over a small saucepan of boiling water and heat, stirring occasionally, until gelatin is dissolved. Remove pan from heat but keep bowl on pan.
• Beat cream, confectioners sugar, and vanilla with an electric mixer until it holds a soft shape and beat in warm gelatin mixture. Continue beating until cream just holds stiff peaks, then spread evenly over top of mousse-coated layer.
• Assemble cake:
• Cut glazed layer lengthwise into thirds and crosswise into tenths and reassemble bars on top of cream filling. Chill cake, uncovered, until glaze is firm, about 1 hour, then cover with plastic wrap and chill until ready to serve. Just before serving, cut cake with a large knife, wiping it off with a hot damp cloth between cuts.

CHEF JOHN'S DARK CHOCOLATE MOUSSE

Steps:

• Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
• Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
• Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
• Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

CHOCOLATE MOUSSE S'MORES BARS

Steps:

• Line an 8-inch-square baking pan with parchment paper, letting the paper hang over two sides of the pan to act as handles. Spray the parchment with non-stick spray.
• Place 18 marshmallows (about 4 ounces or 2 cups) in a medium bowl and set aside. Place the remaining 8 ounces of marshmallows (about 4 cups) in a large microwave-safe bowl along with the butter. Microwave on high until the marshmallows and butter are completely melted, about 1 minute, stirring halfway through. Stir to combine. Add the graham crackers and rice cereal and quickly stir them into the melted marshmallows. Immediately scrape the mixture into the prepared pan. Spray the bottom of a measuring cup with nonstick spray and use it to press the mixture into an even layer in the pan.
• Place 1 cup heavy cream to a medium microwave-safe bowl. Microwave the cream until it is just starting to steam, about 1 minute. Add the chocolate chips and cocoa powder. Shake the bowl lightly to make sure the chips are completely submerged in the heavy cream. Let stand about 5 minutes. Whisk the heavy cream and chocolate together until smooth. If any chocolate isn't melted you can microwave for 10-second increments until completely melted. It's important to only microwave 10 seconds at a time so the mixture never gets too hot. Once melted set aside to cool slightly.
• Place the remaining 1 cup of heavy cream in the bowl of an electric mixer or a medium bowl and whip with a mixer or whisk until stiff peaks form. Fold the whipped cream into the melted chocolate until you no longer see any streaks of white. Spoon the mousse over the graham cracker base and smooth the top to make an even layer.
• Cut the reserved 18 marshmallows that were set aside in half horizontally. Press 6 marshmallow halves in a row along the bottom border of the pan. Continue adding lines of marshmallows so that you have 6 rows of 6 marshmallows each covering the mousse. Cover with plastic wrap (preferably reusable) and refrigerate for 4 hours or overnight.
• When ready to serve, cut the bars into 6 long strips following the lines of the marshmallows. Then cut the strips in half so that each bar has 3 marshmallow halves on it. If desired, toast the marshmallows with a kitchen torch and serve. The bars can be refrigerated up to 3 days.

FROZEN MILKY WAY MOUSSE

Steps:

• Chop candy bars, yielding about 1 1/3 cups. Combine with 1/2 cup of
• the cream and chocolate chips in a large bowl over a pot of simmering
• water. Stir occasionally until mixture is melted and combined. Set bowl
• aside to cool.
• In another bowl combine vanilla extract with remaining 2 cups of
• cream; beat until stiff peaks form.
• Fold cream into chocolate mixture then pour 1/2 of mixture into a 1
• 1/2-quart freezer-proof bowl.
• Coarsely chop more candy bars, yielding about 1/3 cup. Sprinkle over
• mousse. Top with remaining mousse. Freeze until firm, 6 hours or
• overnight.
• Thaw slightly at room temperature before serving, about 10 minutes.
• Chop remaining candy bars, yielding about 1/3 cup. Garnish with whipped
• cream and chopped candy.

EASY FAUX CHOCOLATE MOUSSE

Steps:

• Mix mascarpone cheese, whipping cream, and vanilla extract in a bowl.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Fold melted chocolate into the mascarpone cheese mixture.
• Refrigerate until set, 1 to 2 hours.

CHOCOLATE MOUSSE BALLS

Steps:

• In a saucepan over low heat, melt candy bars. Cool for 10 minutes. Fold into the topping. Cover and chill for 3 hours. , Shape into 1-in. balls and roll in wafer crumbs. Refrigerate or freeze.

MOLDED CHOCOLATE MOUSSE

Steps:

• Melt chocolate (see Micro Tip). Set aside to cool.
• Place milk in a 1-quart souffle dish. Stir in sugar. Sprinkle gelatin on top of milk. Let stand for 1 minute.
• Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Whisk. Cook for 1 minute 30 seconds.
• Remove from oven. Pour mixture into bowl for an electric mixer. Place bowl inside another bowl with ice water. Whisk gently but constantly until mixture thickens, about 4 minutes. Remove from ice water.
• Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl. With mixer running, gradually pour in cream. Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes.
• With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. Mix just until incorporated.
• Rinse a 4-cup mold with ice water. Scrape the mixture into the mold. Cover and refrigerate until set, several hours or overnight.
• To unmold, briefly dip mold once or twice into a bowl of hot water. Invert onto serving plate.

CANDY BAR MOUSSE PIE

Steps:

• Place one candy bar, marshmallows and milk ina heavy saucepan.
• Cook over low heat.
• Stirring constantly until chocolate in melted and mixture is smooth.
• Cool.
• Fold in whipped cream.
• Pour into crust.
• Break candy bar into pieces and place on pie.
• Refrigerate for at least 3 hours.