🍦 Frozen Chocolate Mousse Bars

A light, airy no-bake treat with a crisp chocolate shell. Perfect for make-ahead entertaining.

For the Mousse Filling:

For the Chocolate Coating:

Optional Garnishes:

Prepare Equipment: If using silicone bar molds, place them on a baking sheet for stability. If you don’t have molds, line a small loaf pan with parchment paper (you will slice these into bars once frozen).
Whip the Mousse: In a chilled large bowl, beat the cold heavy cream until it starts to thicken. Add the sifted powdered sugar, cocoa powder, vanilla, and espresso powder (if using). Continue whipping until soft peaks form. The mixture should be thick enough to hold its shape but still airy.
Fill Molds: Spoon or pipe the mousse into the molds. Smooth the tops with a spatula and tap the tray on the counter to pop any air bubbles.
Initial Freeze: Freeze for at least 4–6 hours, or ideally overnight, until the bars are completely rock-solid.
Prepare Coating: Melt the chopped chocolate and coconut oil in the microwave in 20-second bursts, stirring in between until smooth. Let the chocolate cool slightly so it isn’t piping hot when you dip.
Dip and Decorate: Remove bars from the molds. Working quickly, dip each bar into the chocolate. Let the excess drip off, then place on a parchment-lined tray. Add toppings immediately before the chocolate sets.
Final Set: Return the bars to the freezer for 15–30 minutes to let the shell fully harden.
Serve: Remove from the freezer 2–3 minutes before eating for the perfect texture.

The “Cold” Factor: Keep your cream, bowl, and beaters as cold as possible. This ensures the mousse stays stable and airy.
Batch Dipping: If you are making a large batch, keep half the bars in the freezer while you dip the first half. If the mousse starts to soften, the chocolate won’t “snap” correctly.
Storage: These keep beautifully for up to 4 weeks in an airtight container. Use parchment paper between layers to prevent them from sticking together.