Mint Chocolate Bars with Mascarpone Whipped Cream Recipe
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.
- 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
