Mint Chocolate Bars with Mascarpone Whipped Cream Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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
