Chocolate Peppermint Bar Cake with Mascarpone Whipped Cream Recipe

Introduction

These Mascarpone Whipped Cremint Chocolate Bars are a decadent treat perfect for chocolate and peppermint lovers. With a crunchy cookie crust, creamy peppermint chocolate filling, and a light mascarpone topping, they offer layers of rich flavor and texture for any occasion.

Ingredients

• 55 chocolate sandwich cookies (about 400 grams)
• 8 Tbsp (1 stick) unsalted butter, melted
• 2 Tbsp granulated sugar
• ½ tsp kosher salt, divided
• 1 lb semisweet chocolate, finely chopped
• 3 cups cold heavy cream, divided
• 1 tsp peppermint extract
• 1 Tbsp pure vanilla extract
• 2 cups cold heavy cream (for topping)
• 1 cup mascarpone cheese
• Mint chocolate candies, chopped or shaved for serving

Instructions

1. Step 1: Line a 9″x13″ baking pan with parchment paper, leaving a 2″ overhang on the two longer sides for easy removal later.
2. Step 2: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a resealable plastic bag and crushing with a rolling pin. Avoid turning them into dust.
3. Step 3: Transfer the cookie crumbs to a medium bowl. Add melted butter, granulated sugar, and ¼ tsp kosher salt, then stir until the crumbs are evenly moistened.
4. Step 4: Pour the crumb mixture into the prepared pan. Press firmly and evenly using the back of a measuring cup. Place the crust in the freezer while you prepare the filling.
5. Step 5: Place the chopped semisweet chocolate in a medium bowl. In a small saucepan, heat 1 cup of heavy cream with ¼ tsp kosher salt until hot but not boiling. Pour this hot cream over the chocolate and let sit for two minutes to melt.
6. Step 6: Add peppermint extract to the chocolate-cream mixture and whisk gently until smooth. Set aside to cool completely.
7. Step 7: In a large bowl or stand mixer, whisk the remaining 2 cups of cold heavy cream with the vanilla extract until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until well combined.
8. Step 8: Pour the filling evenly over the chilled crust and spread smooth. Cover the pan with plastic wrap and refrigerate for at least two hours until firm.
9. Step 9: For the topping, combine 2 cups cold heavy cream and mascarpone cheese in a large bowl. Beat on medium speed with an electric mixer until stiff peaks form, about four minutes.
10. Step 10: Dollop the mascarpone topping evenly over the chilled bars. Sprinkle with chopped or shaved mint chocolate candies for garnish.
11. Step 11: To serve, run a sharp knife along the edges to loosen the bars from the pan (avoid cutting into parchment). Use the parchment overhang to lift the bars onto a cutting board. Cut into squares and enjoy.

Tips & Variations

• For extra flavor, try adding a splash of coffee liqueur or peppermint schnapps to the chocolate filling before folding it into the whipped cream.
• Use gluten-free chocolate sandwich cookies to make this dessert gluten-free without compromising texture.
• Swap mint chocolate candies for crushed candy canes or dark chocolate shavings for a different festive touch.

Storage

Store the bars covered in the refrigerator for up to 4 days. Keep them chilled to maintain the texture of the mascarpone topping. For best results, slice just before serving. You can freeze the bars, wrapped tightly, for up to 2 weeks; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of mascarpone for the topping?

Yes, you can use whipped cream alone, but mascarpone adds a rich, creamy texture and slight tang that complements the peppermint chocolate filling beautifully.

How do I prevent the crust from becoming soggy?

Pressing the crust firmly and chilling it in the freezer before adding the filling helps it set well and resist sogginess. Also, avoid letting the bars sit at room temperature for long periods.

Chocolate Peppermint Bar Cake with Mascarpone Whipped Cream Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

Delight in these rich and creamy Mascarpone Whipped Cremint Chocolate Bars featuring a chocolate cookie crust, a luscious peppermint-infused chocolate filling, and a fluffy mascarpone whipped cream topping adorned with mint chocolate candies. Perfectly balanced with chocolate and refreshing mint, these bars are a decadent treat for any occasion.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 large bars 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. 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 cookies into fine crumbs using a food processor or place them in a resealable plastic bag and crush with a rolling pin, being careful not to turn them into dust. Transfer the crumbs to a medium bowl and mix in melted butter, granulated sugar, and kosher salt until all crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan using the back of a measuring cup to create an even layer. Place the pan in the freezer while you prepare the filling.
2. Make the filling: Place the finely chopped semisweet chocolate into a medium bowl. In a small saucepan, heat 1 cup of heavy cream with ½ teaspoon kosher salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it sit for two minutes to soften. Add peppermint extract and whisk gently until the mixture is smooth and glossy. Set aside and allow it to cool completely. In a separate large bowl or stand mixer bowl, whisk the remaining 2 cups of heavy cream with 1 tablespoon vanilla extract until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until fully combined. Pour this filling over the chilled crust and spread evenly. Cover with plastic wrap and chill in the refrigerator for at least two hours, or until set.
3. Make the topping: Using an electric hand mixer, beat 2 cups cold heavy cream and 1 cup mascarpone cheese together on medium speed until stiff peaks form, about four minutes. Dollop or spread this mascarpone whipped cream mixture evenly over the chilled bars. Finish by sprinkling chopped or shaved mint chocolate candies over the top for a festive and flavorful garnish.
4. Serve: To serve, carefully loosen the edges of the bars by running a sharp knife along the sides without the parchment paper. Use the parchment overhang to lift the entire block from the pan and transfer it to a cutting board. Cut into large squares or your desired size and enjoy the rich, refreshing combination of chocolate and mint!

Notes

• For best results, chill the bars for at least two hours to allow the filling to set firmly before adding the topping.
• If you do not have peppermint extract, pure peppermint oil or a combination of mint extracts can be used, but use sparingly to avoid overpowering the chocolate.
• Use high-quality semisweet chocolate for the filling to ensure a smooth and rich taste.
• Store leftover bars in an airtight container in the refrigerator for up to 3 days to maintain freshness.
• For a gluten-free option, substitute gluten-free chocolate sandwich cookies for the crust.

Keywords: Chocolate bars, peppermint chocolate, mascarpone whipped cream, no-bake dessert, chocolate cookie crust, creamy chocolate bars, peppermint extract dessert