Chocolate Peppermint Bar Cake with Mascarpone Whipped Cream Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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
