Mint Chocolate Bars with Mascarpone Whipped Cream Recipe

Introduction

These Mint Chocolate Bars with Mascarpone Whipped Cream are a delightful treat combining rich chocolate, refreshing peppermint, and a creamy topping. Perfect for special occasions or when you want to impress with a homemade dessert that’s both elegant and delicious.

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

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

Tips & Variations

• For a more intense mint flavor, add an extra ½ teaspoon of peppermint extract to the filling.
• Replace mint chocolate candies with crushed peppermint sticks for added crunch.
• Use gluten-free chocolate sandwich cookies to make this dessert gluten-free.
• Allow extra chilling time if your kitchen is warm to ensure the filling sets well.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. The mascarpone whipped cream topping is best fresh but can be gently stirred before serving if it separates. To reheat, bring to room temperature for about 15 minutes; do not microwave as this will melt the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made one or two days ahead and stored in the refrigerator. Just add the mascarpone whipped cream topping right before serving for the best texture and freshness.

What type of semisweet chocolate works best?

A good-quality bar chocolate or baking chips that melt smoothly are ideal. Finely chopping bar chocolate helps it melt evenly into the cream for a silky filling.

Mint Chocolate Bars with Mascarpone Whipped Cream Recipe

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★★★★★

4.7 from 83 reviews

These Mint Chocolate Bars with Mascarpone Whipped Cream feature a rich chocolate cookie crust, a smooth peppermint-infused chocolate filling, and a luxurious mascarpone whipped cream topping sprinkled with mint chocolate candies. Perfect for chocolate lovers looking for a refreshing, decadent dessert with a hint of mint.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 large squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Make the Crust: Line a 9″x13″ baking pan with parchment paper, leaving a 2″ overhang on the two 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; stop before they turn into dust. Transfer the crumbs to a medium bowl, add melted butter, sugar, and salt, and stir until the crumbs are evenly moistened. Pour this mixture into the prepared pan and press down evenly using the back of a measuring cup. Place the crust in the freezer while preparing the filling.
2. Make the Filling: Place finely chopped semisweet chocolate 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, let it stand for 2 minutes to melt, then add the peppermint extract and whisk until the mixture is smooth. Set aside 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 combined. Pour this filling over the prepared crust and spread into an even layer. Cover with plastic wrap and chill for at least two hours until firm.
3. Make the Topping: In a large bowl, beat the 2 cups cold heavy cream with mascarpone cheese using an electric hand mixer on medium speed until stiff peaks form, about four minutes. Dollop the mascarpone whipped cream evenly over the chilled bars. Sprinkle chopped or shaved mint chocolate candies over the top for garnish.
4. Serve: Use a sharp knife to loosen the edges of the bars from the pan (avoiding cutting the parchment). Lift the bars out of the pan using the parchment overhang and transfer to a cutting board. Cut into squares—extra large squares are recommended—and enjoy this refreshing and indulgent treat.

Notes

• Freezing the crust before adding the filling helps maintain a firm base for easier cutting.
• The peppermint extract can be adjusted to taste; start with 1 tsp and add more if a stronger mint flavor is desired.
• Use high-quality semisweet chocolate for the best flavor and smooth texture in the filling.
• Chill the bars for at least 2 hours to ensure they set properly and slice cleanly.
• For a dairy-free version, substitute mascarpone and heavy cream with suitable plant-based alternatives but note this may alter texture.

Keywords: Mint chocolate bars, mascarpone whipped cream, chocolate cookie crust, peppermint dessert, no-bake chocolate bars