No-Bake Chocolate Mousse Bars

Last month I made an updated version of my favorite showstopper chocolate raspberry mousse cake. It was delicious and I will absolutely be making it again; but that cake is definitely a multi-day, special occasion project. I had some elements leftover from assembly and decided to try remixing them into a more casual bake. Thus, these no-bake chocolate mousse bars were born!

These bars feature a crunchy feuilletine layer, a rich but airy dark chocolate custard mousse, and a shiny berry glaze. The berry glaze was an obvious choice for me since I had some leftover from my cake; but if you’re short on time you could sub that for a thin layer of ganache (quantities/instructions included in recipe card) or even a dollop of whipped cream.

BTW, if you’re wondering what feuilletine is, head on over to my newsletter where I tell you all about this magical ingredient and how to get it or make it yourself! For these bars, I used homemade feuilletine.

These bars are assembled in a standard 8×8 pan and don’t require an oven or a stand mixer. (A hand mixer is helpful for whipping the cream, but you could do it by hand if so inclined!) They’re easily whipped up in an afternoon, but fancy enough to serve at a party.


chocolate mousse bars

No-Bake Chocolate Mousse Bars

Yield: One 8x8 pan
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours 40 minutes

Crunchy chocolate feuilletine base, creamy chocolate mousse, and shiny glaze combine in this easy-fancy no-bake dessert.


For the feuilletine base:

  • 100g feuilletine flakes, crushed
  • 100g bittersweet chocolate, melted (I used 70%)
  • 100g pistachio or hazelnut cream (such as Pisti brand, or Nutella)

For the chocolate mousse:

  • 257g bittersweet chocolate (I used 55%), chopped
  • 2 large egg yolks
  • 14g granulated sugar
  • 68g heavy cream (cream 1)
  • 68g whole milk
  • 266g heavy cream (cream 2)

For the topping:

  • 150g berry mirror glaze (see notes) OR
  • 100g milk chocolate
  • 50g heavy cream


  1. Prep: Line an 8 x 8-inch pan with two criss-crossing pieces of parchment, leaving about 3 inches of overhang on two sides, and lightly grease.
  2. Make the feuilletine layer: Place the crushed feuilletine in a medium bowl. Whisk together the melted chocolate and hazelnut paste until smooth. Scrape the mixture over the feuilletine and mix well to coat. Spread evenly and firmly into the base of the prepared pan. Refrigerate to set while you prepare the mousse.
  3. Make the chocolate mousse: Place the chocolate in a medium heat-safe bowl. Melt in the microwave in 15-20 second intervals, stirring well between bursts. Set aside to cool slightly. (Alternatively you can do this in a double boiler/bain-marie.)
  4. In a medium saucepan, whisk together the egg yolks and sugar until well combined. Add cream 1 and the milk and whisk until well combined. Cook over medium-low heat, stirring frequently, until the custard thickens enough to coat the back of a spoon and registers 175-180F.
  5. Strain the custard over the melted chocolate and stir to form a smooth ganache.
  6. In a large bowl, whip cream 2 to barely soft peaks. Use a whisk or silicone spatula to gently fold in the slightly warm ganache a third at a time. Fold just until the mixture is homogenous. Scrape the mousse over the prepared base and smooth with an offset spatula. Refrigerate uncovered for at least 2 hours before adding the glaze.
  7. Make the topping: If using berry glaze, prepare the berry glaze and cool to ~90F (it should be fairly liquid and a little warmer than room temperature).
  8. If using ganache, combine the chopped milk chocolate and heavy cream in a heat safe bowl. Melt in the microwave in 15-20 second intervals, stirring well between bursts, until smooth. For this small amount it should only take a couple bursts.
  9. Add the topping: If using the berry glaze, gently pour the glaze over the mousse, tilting the pan if needed to cover the entire surface. (Note: I like to pour the glaze through a small sieve to catch any air bubbles.)
  10. If using ganache, scrape the ganache over the mousse and use an offset spatula to smooth it across the entire surface.
  11. Whichever you choose, refrigerate uncovered for an additional 2 hours to fully set the mousse and topping before slicing and serving.
  12. To slice: Use the excess parchment to remove the mousse bars and transfer to a cutting board. For the cleanest slices, dip a sharp chef's knife in hot water and dry off the blade between slices. Serve chilled. Refrigerate leftovers in an airtight container for up to a week.


For the topping I used this berry mirror glaze recipe from King Arthur Baking. I made the entire recipe and used it for several baking projects; it freezes well.

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