Introduction

These Mint Chocolate Bars with Mascarpone Whipped Cream are a decadent treat combining rich chocolate, refreshing peppermint, and creamy mascarpone topping. Perfect for chocolate lovers who enjoy a cool, minty twist in every bite.

The image shows a grid of small square chocolate mousse cakes with two visible layers: a thick dark brown chocolate base and a creamy white top layer. Each piece is topped with a crushed cookie piece and a small cookie half placed in the center. The squares are arranged on a wire rack over white parchment paper, set on a white marbled surface. The texture of the chocolate layer looks smooth and dense, while the white cream layer appears soft and fluffy. Some crumbs are scattered lightly on the cream surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Line a 9″x13″ baking pan with parchment paper, leaving a 2″ overhang on the two longer sides.
Step 2: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a resealable plastic bag and smashing them, being careful not to turn them into dust.
Step 3: In a medium bowl, combine the cookie crumbs with melted butter, granulated sugar, and kosher salt. Stir until evenly moistened.
Step 4: Press the crumb mixture firmly into the prepared pan using the back of a measuring cup to create an even layer. Transfer the crust to the freezer while you make the filling.
Step 5: Place the chopped semisweet chocolate in a medium bowl. In a small saucepan, heat 1 cup of heavy cream with kosher salt until hot but not boiling.
Step 6: Pour the hot cream over the chopped chocolate and let it sit for two minutes. Add peppermint extract, then whisk until smooth. Set aside to cool completely.
Step 7: In a large bowl or stand mixer bowl, whisk the remaining 2 cups of heavy cream with vanilla extract until stiff peaks form.
Step 8: Gently fold the cooled chocolate mixture into the whipped cream until combined.
Step 9: Pour the filling over the crust in the pan and spread into an even layer. Cover with plastic wrap and chill in the refrigerator for at least two hours to set.
Step 10: To make the topping, beat 2 cups cold heavy cream and 1 cup mascarpone cheese in a large bowl with an electric mixer on medium speed until stiff peaks form, about four minutes.
Step 11: Dollop the mascarpone whipped cream evenly over the chilled bars and sprinkle with chopped or shaved mint chocolate candies.
Step 12: To serve, loosen the bar edges from the pan using a sharp knife, then lift the entire dessert out using the parchment paper overhang. Cut into squares and enjoy.

Tips & Variations

For an extra minty punch, increase the peppermint extract slightly but use sparingly to avoid overpowering the chocolate.
Substitute peppermint extract with fresh mint leaves infused in the cream for a natural mint flavor.
Use dark chocolate instead of semisweet for a richer, more intense chocolate flavor.
Top with crushed peppermint candies or cocoa nibs for added texture.
If you don’t have mascarpone, cream cheese can be used as a substitute, though the flavor will be tangier.

Storage

Store the bars covered in the refrigerator for up to 4 days. The mascarpone whipped cream topping is best fresh but will keep its texture if gently covered. To reheat slightly, allow bars to come to room temperature for 15 minutes before serving—avoid microwaving to preserve texture.

How to Serve

The image shows a slice of layered dessert with four distinct layers. The bottom layer is dark and looks like a crumbly chocolate crust. Above that is a thick, smooth dark brown chocolate layer. Next is a thick white cream layer that looks soft and fluffy. On top, there are dollops of white cream, sprinkled with small chocolate crumb pieces. Two round chocolate pieces stand vertically on the cream on top. The slice is placed on a white plate over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day in advance and stored in the refrigerator. Just add the mascarpone whipped cream topping and candies right before serving for best presentation.

Can I freeze the bars?

You can freeze the bars without the mascarpone topping in an airtight container for up to one month. Thaw overnight in the refrigerator and add the topping fresh before serving.

Mint Chocolate Bars with Mascarpone Whipped Cream Recipe

Print Recipe

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These Mint Chocolate Bars with Mascarpone Whipped Cream are a decadent no-bake dessert featuring a crisp chocolate cookie crust, a creamy peppermint-infused chocolate filling, and topped with luscious mascarpone whipped cream and mint chocolate candies. Perfect for mint lovers looking for an elegant yet easy-to-make treat.

Author: zara
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 3 hours 35 minutes
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

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 longer sides for easy removal. Crush the chocolate sandwich cookies into fine crumbs using a food processor or a resealable plastic bag with a rolling pin, taking care not to grind to dust. In a medium bowl, mix the crumbs with melted butter, granulated sugar, and kosher salt until evenly moistened. Press this mixture firmly into an even layer in the prepared pan using the back of a measuring cup. Place the crust in the freezer to chill while preparing the filling.
Prepare the Filling: Set the chopped semisweet chocolate aside in a medium bowl. Heat 1 cup of heavy cream and kosher salt in a small saucepan over medium heat until hot but not boiling. Pour the hot cream over the chocolate and let it stand for two minutes to melt. Add peppermint extract and whisk gently until the mixture is smooth and glossy. 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 chocolate mixture into the whipped cream until completely combined. Pour this filling evenly over the chilled crust and smooth the top. Cover with plastic wrap and refrigerate until firm, at least two hours.
Make the Topping: In a large bowl, beat the 2 cups of cold heavy cream and mascarpone cheese together using an electric hand mixer on medium speed until stiff peaks form, approximately four minutes. Dollop or spread this mascarpone whipped cream evenly over the chilled chocolate bars. Sprinkle with chopped or shaved mint chocolate candies for a decorative and flavorful finish.
Serve: To serve, loosen the edges of the bars by running a sharp knife around the pan without cutting through the parchment. Use the parchment overhang to lift the bars out and transfer to a cutting board. Cut into squares—larger portions work well—and enjoy your rich, creamy Mint Chocolate Bars with Mascarpone Whipped Cream.

Notes

Use quality semisweet chocolate for the best flavor and smooth texture.
Chilling the crust before adding the filling helps maintain a firm base and prevents sogginess.
Ensure the chocolate mixture is fully cooled before folding into whipped cream to prevent deflation.
For an extra minty kick, add a little more peppermint extract to taste, but be careful not to overpower the chocolate.
The mascarpone whipped cream topping can be prepared a few hours ahead and kept refrigerated until serving.
Store leftovers covered in the refrigerator for up to 3 days.

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