Layers of silky chocolate-hazelnut mousse, a buttery cookie crust, and a salted caramel drizzle — these mousse bars are pure indulgence. They look like a patisserie showpiece but come together with simple steps, and they’re the perfect make-ahead dessert.
Ingredients
- 2 cups chocolate cookie crumbs (about 24 cookies)
- 1/2 cup unsalted butter, melted
- 12 oz semi-sweet chocolate, chopped
- 1 cup chocolate-hazelnut spread
- 2 cups heavy cream, divided
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1/3 cup toasted hazelnuts, chopped
- Flaky sea salt, for finishing
Instructions
- Make the crust: Mix the cookie crumbs with melted butter until it resembles wet sand. Press firmly into a parchment-lined 9×9-inch pan. Refrigerate while you make the mousse.
- Whip and fold: Whip the remaining 1 1/2 cups heavy cream to soft peaks. Gently fold into the chocolate mixture in three additions until no streaks remain.
- Chill: Spread the mousse over the crust, smooth the top, and refrigerate at least 4 hours or overnight until firm.
- Finish and serve: Drizzle with salted caramel, sprinkle with chopped hazelnuts and flaky sea salt. Slice with a hot, dry knife for clean cuts.
Pro tip: These bars slice cleanest when fully chilled — run your knife under hot water and wipe dry between cuts. They keep in the fridge for up to 5 days, and the flavor actually improves on day two.
Estimated nutrition per serving: 520 calories, 7g protein, 36g fat, 44g carbohydrates.
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