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.
Enjoy!
No-Bake Chocolate Mousse Bars
Yield: One 8x8 pan
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours40 minutes
Crunchy chocolate feuilletine base, creamy chocolate mousse, and shiny glaze combine in this easy-fancy no-bake dessert.
Ingredients
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
Instructions
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.
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.
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.)
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.
Strain the custard over the melted chocolate and stir to form a smooth ganache.
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.
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).
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.
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.)
If using ganache, scrape the ganache over the mousse and use an offset spatula to smooth it across the entire surface.
Whichever you choose, refrigerate uncovered for an additional 2 hours to fully set the mousse and topping before slicing and serving.
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.
If you’re a fan of AsianASMR YouTube channels, you’ve probably encountered some version of double fromage cheesecake over the years. Popularized by Japanese bakery chain LeTAO, double fromage cheesecake is made up of a sponge cake layer, topped with a layer of baked cheesecake, topped with a layer of cheesecake mousse (or no-bake cheesecake). Once set, the entire cake is dusted with leftover sponge cake crumbs. As with many Asian-style cakes it’s light and lightly sweetened — perfect for warm summer evenings.
LeTAO has actually shared their original recipe on YouTube (it’s in Japanese, but you can get a general idea from the subtitles). With their recipe as a guideline, I created this strawberry version by adding a layer of strawberry gelee between the two cheesecakes and strawberry puree to the cheesecake mousse. To pack a stronger strawberry punch, the whole cake is lightly frosted with strawberry whipped cream and strawberry-speckled cake crumbs (strawberry shortcake Good Humor bar vibes, anyone?).
This strawberry double fromage cheesecake isn’t hard to make, but it does take some time for the different layers to set. You can make it leisurely over one day, or break up the work over a couple days to fit your schedule.
Baker’s Notes:
You’ll need strawberry puree for the strawberry gelee and strawberry cheesecake mousse layers. I made my own by simply whizzing up some fresh strawberries in a blender, but you can use store-bought puree or use frozen berries (thaw before blending). I like to strain my puree to get rid of the seeds, so I always start with 50% more berries (by weight) than what I need for the recipe. (In this case, I suggest starting with 225g fresh strawberries). Freeze any extras for a later use, or just toss into your next smoothie or swirl into yogurt!
I absolutely love the flavor combination of strawberries and elderflower, so I used some IKEA elderflower syrup in both the gelee and mousse. You could use another brand or even elderflower liqueur (like St-Germain). No biggie if you don’t have it, though — subs are in the recipe!
Strawberry Double Fromage Cheesecake
Makes one 6″ cake | Adapted from LeTAO and Baked to Order
Ingredients:
For the sponge cake:
45g milk
30g neutral oil (I used grapeseed)
1/8 tsp kosher salt
1/2 tsp vanilla extract
3 large eggs, separated (cold is fine)
1/4 tsp cream of tartar
75g granulated sugar, preferably caster or superfine
80g cake flour, sifted
For the baked cheesecake:
165g full-fat cream cheese, at room temperature
50g granulated sugar
1/4 tsp kosher salt
1 large egg, at room temperature
2g (1/2 tsp) vanilla extract
3g (3/4 tsp) lemon juice
80g sour cream, room temperature
5g (2 tsp) cake flour
For the strawberry gelee:
2g (scant 3/4 tsp) powdered gelatin
10g cold water
85g strawberry puree (strained or unstrained, depending on your preference)
Preheat the oven to 350F with a rack in the middle. Line the bottom of a round 8″ cake pan (with at least 2″ sides) with parchment. Lightly grease the parchment, but don’t grease the sides of the pan.
Combine the milk, oil, and salt in a small saucepan. Heat over low until warm (but not hot) to the touch. Remove from heat, add the vanilla, and keep warm while you prepare the rest of the batter.
Place the egg whites in a large, spotlessly clean stainless steel bowl. (You will eventually be mixing all the cake batter in this bowl, so pick one that’s nice and wide.) Using a handheld electric mixer, mix the egg whites on low until foamy. Add the cream of tartar and continue whisking on low to medium-low until the bubbles tighten and resemble shaving cream. Add the sugar a spoonful at a time, whisking all the while. Turn the speed up to medium and whisk until the meringue holds stiff, shiny peaks when the beaters are raised slowly.
Add the egg yolks one at a time, whisking on low after each addition. Mix just enough so the color is homogenous.
Sift in the flour in 2 batches. Use a balloon whisk or flexible spatula to fold the flour in after each addition. Fold just until the flour is mixed in, doing your best not to deflate the batter. Take extra care to scrape the sides and bottom of the bowl, as flour likes to hide and stick there!
Scoop about 1/2 a cup of batter into the milk-oil mixture. Whisk to combine — no need to be gentle about this; you’re just “tempering” the liquid so it’s more similar in consistency to the rest of the main batter, making it easier to fold the two together with minimal deflation.
Drizzle half the milk-oil mixture around the perimeter of the main batter. Use a balloon whisk or flexible spatula to fold in. Repeat with the remaining milk-oil mixture. Fold just until no streaks of liquid remain and you have one homogenous batter. (Again, scrape the sides and bottom of the bowl thoroughly!)
Scrape the batter into the prepared pan and smooth the top. Whack the pan firmly on the counter 2-3 times to break any large air bubbles.
Bake until golden and springy to the touch, about 30 minutes. Remove from the oven and immediately drop the pan onto the counter from a height of 12″. (This helps minimize shrinkage.) Let cool for about 10 minutes on a wire rack, then run a thin spatula around the edge. Leave in the pan to cool completely.
Right before preparing the baked cheesecake batter, cut the cake horizontally so you have a round about 1/2″ thick (save the rest of the cake for another use). Use a 6″ cake ring to punch out a circle of cake. Remove the excess cake around the outside of the ring; but do not discard. Remove cake and clean the ring. Line the ring with parchment paper and place on a cake round or sheet pan. Place cut round on the bottom of the ring.
Trim the brown parts off the cake you removed from outside the ring; wrap and refrigerate or freeze — you’ll use this for decorating the outside of the cake.
Make the baked cheesecake:
Preheat the oven to 300F with one rack in the middle and one below.
In a medium bowl, combine the cream cheese, sugar, and salt. Mix on medium-low with a handheld electric mixer. Scrape down the sides, add the egg, and mix until smooth. Add the vanilla and lemon juice, and mix until smooth. Add the sour cream and mix until well combined. Add the flour and mix until smooth.
Pour the batter into the prepared ring. Tap the pan on the counter several times to dislodge any large air bubbles.
Transfer the cheesecake to the middle rack in the oven. On the rack below, place a cake pan filled with about 2 inches (5 cm) of hot water. Bake until the edges are set but the center still gently wobbles, about 30 minutes. Cool to room temperature on a wire rack, then refrigerate uncovered until cold (at least 2 hours).
Make the strawberry gelee:
When the cheesecake has chilled completely, prepare the strawberry gelee. In a small bowl, sprinkle the gelatin evenly over the cold water. Let stand for 5 minutes to bloom.
In a small saucepan, combine the strawberry puree, elderflower cordial, and sugar. Heat over medium until the sugar has melted and the mixture is steaming but not boiling. Remove from heat and add the bloomed gelatin. Stir until the gelatin has completely dissolved, then scrape into a heatproof jug or container. Let cool for 10 minutes, then pour over the baked cheesecake layer. Chill while you prepare the strawberry cheesecake mousse.
Make the strawberry cheesecake mousse:
Whip the heavy cream until just before soft peaks. Chill while you prepare the rest of the mousse.
In a small bowl, sprinkle the gelatin evenly over the cold milk to bloom. Set a sieve over a clean, heatsafe bowl.
Fill a small saucepan with an inch of water and bring to a simmer over medium heat. In a heatproof bowl (that will fit over the saucepan without the bowl touching the water), whisk together the egg yolk, sugar, and elderflower cordial (or water). Heat, whisking constantly, until the mixture thickens and registers 155F on a digital thermometer. (This is to pasteurize the egg yolk.) Remove from double boiler and whisk in the gelatin mixture until completely dissolved. Whisk in the cream cheese and strawberry puree. Strain into the prepared bowl.
Using a flexible spatula, fold in the whipped cream in two portions, just until homogenous. Pour over the gelee layer. Refrigerate until set, at least 4 hours (or overnight).
Finish the cake:
When the mousse has set and you’re ready to decorate, make the strawberry whipped cream. Combine the cream and ground freeze-dried strawberries in a small bowl and whip to medium-firm peaks. (You can also do this in a mini food processor — grind the strawberries to a powder, if whole, then add the cream and pulse until thick like yogurt. It doesn’t take long!) Refrigerate until ready to use.
To make the strawberry crumbs, pulse the reserved cake scraps in a food processor until fine (or press through a sieve). Stir in the freeze dried strawberries.
To decorate, remove the cake ring and parchment paper. Frost the entire cake with a light coat of the strawberry whipped cream. Immediately press the strawberry crumbs all over the sides of the cake (you can do the top too, if you like, but I kept it naked). Transfer any remaining strawberry whipped cream to a piping bag fitted with a French star tip. Pipe a few swirls on top and garnish with fresh strawberries. Refrigerate until ready to serve. Cake is best the day it’s assembled, but you can refrigerate leftovers in an airtight container for up to 3 days.
Do you have a cooking or baking bucket list? On my ever-growing one is gourmet pasta, multiple types of dim sum, and French entremets. Admittedly most of the things left on my list are a tad complicated and/or time consuming, so I’ve resigned myself to the reality that I probably won’t get to them for another decade or so (i.e. when the littles are more self-sufficient, at least).
While 7-layer entremets may have to wait, I’ve been able to tackle a couple other “fancy” cakes that are a little less complicated. The latest was this mango charlotte, which featured alternating layers of sponge cake and mango mousse surrounded by ladyfingers and topped with a mango glaze. The result was a beautifully light, sophisticated cake bursting with mango flavor. I’m eager to try this again with different fruits (raspberries? blackberries?); as it is definitely a nice alternative to a typical American-style layer cake.
Most charlottes call for a classic genoise as the cake portion. I used a Japanese genoise, which is a little sweeter and more m-m-moist than its European counterpart. To be honest, sponge cakes aren’t my forte but I’ve had good success with this one. The keys, I’ve found, are to whisk the eggs for a long time on a low speed (to build structure) and to fold in the flour with a slotted spoon (it’s faster and more efficient than a spatula). I tend to err on the side of undermixing, but don’t be like me unless you want failed batches of genoise with a) rubbery bottoms (from not mixing in the fats evenly) or b) flour bits (self-explanatory).
The star of the show is the fruit, though; I think I used about 7 medium-sized whole mangoes to make this cake! So you really do need to find very ripe, flavorful mangoes for this cake. Look for ones that have a little give when you gently squeeze them; and smell strongly of mango when you give them a sniff. If anything, err on the side of over-ripe!
While the mousse and glaze should be prepared right before using, the cake and ladyfingers can be baked in advance (freeze if you’re not using the same day). If you’re pressed for time, store-bought ladyfingers will do just fine as well.
Mango Charlotte Cake
Makes one 9-inch cake
Ingredients
For the ladyfingers Makes about 3 dozen; freeze the extras or snack on them! | Adapted from The Cake Bible
567g (20 oz., about 4 medium-large) ripe fresh mangoes, cut into chunks (note: you will need additional mango (some pureed, some cut into chunks for the mirror glaze and filling; I recommend cutting up a couple extra mangoes and setting aside for that purpose)
2 to 2 1/2 dozen ladyfingers (4-inch tall), bottoms trimmed
Simple syrup
~1 c fresh mango chunks
Fresh berries for garnish (optional)
White chocolate curls for garnish (optional)
9×3 cake ring (or springform pan)
9-inch cake board
Acetate (can also use parchment paper or plastic wrap)
Method
Make the ladyfingers
Preheat the oven to 400F. Line two large baking sheets with parchment paper (you may need 3 if your pans are small).
In a large mixing bowl, beat the yolks and 1/2 c sugar on high for 5 minutes, or until the mixture is very thick and ribbons when dropped from the beater. Lower the speed and beat in the vanilla and water. Increase the speed to high and beat for another 30 seconds, or until thick again. Sift the flour over the yolk mixture without mixing in and set aside
In another large bowl, beat the whites until foamy. Add the cream of tartar, and beat until soft peaks. Gradually beat in the remaining 1/4 c sugar, beating until very stiff peaks.
Add 1/3 of the whites to the yolk mixture and use a slotted spoon or spatula to fold until all the flour is incorporated. Gently fold in the remaining whites.
Transfer some of the batter to a piping bag fitted with a large round tip. Pipe 4 inch lines (“fingers”), leaving about 1/4 inch between each. (They will bake into each other, forming continuous strips.) Continue piping until you have used all the batter.
Sift powdered sugar completely over the fingers. Once the sugar has dissolved, sift a second coat on.
Bake for 8-10 minutes, or until light golden brown and springy to the touch. Transfer to a wire rack to cool slightly. Remove from the sheets while still a little warm (to prevent cracking) using a long, thin spatula or pancake turner. Cool completely on racks before using or store in an airtight container. (Note: If you aren’t using that day, I recommend freezing the fingers for longer storage as they do stale. They defrost quickly, so just pull them out about an hour before you want to assemble the cake.)
Make the Japanese Genoise Cake
Preheat the oven to 350F. Line the bottoms of two 8-inch cake pans with parchment paper. Grease and flour the pans and set aside.
In the bowl of a stand mixer, heat the eggs, sugar and glucose, whisking constantly, over a bain marie until the mixture reaches 45-50C. Transfer the bowl to the stand mixer and mix on high speed until pale and fluffy. Reduce the speed to low and keep whisking for an additional 7 minutes. This allows the air bubbles to be even and small hence making it more stable so you will not knock so much air out when you fold in the flour.
In a saucepan (or in the microwave), heat the milk, butter and vanilla essence until the butter has melted and the mixture is warm. Mix about 1 cup of the egg mixture into the butter mixture and whisk to combine. Set aside.
Sift the flour in three parts into the egg mixture, folding each part in with a large slotted spoon (my preferred tool) or a silicone spatula before adding more flour. You want to fold gently but also ensure the flour is completely mixed in; otherwise you will have lumps in your cake. Once the flour is well incorporated, pour the butter mixture into the egg batter and fold it in until it is well incorporated. Do not overmix, but again make sure the butter mixture is well incorporated; otherwise the bottom of your cake will be rubbery. The batter should still be fluffy and almost as if it’s heaving.
Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until golden brown on top, the cake springs back when lightly pressed, and the cake is pulling away from the sides of the pan. Rotate the pans after about 20 minutes for even baking (don’t open the oven sooner or your cakes may collapse). Transfer the finished cakes to a wire rack. Cool for about 10 minutes in the pan; then turn the cakes out and finish cooling them completely on the rack.
Prepare the cake pan
Line your cake ring with acetate and place a cake board on the bottom. Trim the tops and bottoms of the cakes. Place one cake round in the center of the cake ring and brush liberally with simple syrup. Place the ladyfingers around the edge, fitting them in tightly to ensure there are no gaps (you may have to trim the edge of the last one to fit neatly). Set aside while you prepare the mousse.
Make the Mango Mousse
Whip the cream to soft peaks and keep refrigerated until ready to use.
Combine the mango chunks, sugar, and lemon juice in a food processor and process until smooth. Strain the mixture through a sieve into a medium bowl. You should have ~2 cups of puree.
Heat about one third of the mixture in a small saucepan or in the microwave until warm but not boiling. Sprinkle the gelatin evenly over the surface and stir to combine completely. Stir the warmed mixture back into the rest of the puree. Cool the mixture back to room temperature, stirring occasionally. When the mango is cooled, whip the cream to stiff peaks. Gently but thoroughly fold the mango mixture into the cream. Use immediately.
Continue assembling the cake
Evenly spread about a cup of mousse over the first cake layer, making sure to go right to the edges. Sprinkle the mango chunks evenly over the mousse. Spread on another ~1/2 cup of mousse (or enough to cover the mango chunks). Place the second cake layer on top and press down to ensure it’s level. Brush liberally with simple syrup. Evenly spread on another cup of mousse, leaving about an inch from the top for the mirror glaze and garnish. Refrigerate until mousse is set, at least 4 hours or overnight.
Make the Mango Mirror Glaze
Heat the water, sugar, and puree in a small saucepan until warm but not boiling. Remove from heat and immediately stir in the bloomed gelatin. Transfer mixture to a glass measuring cup (preferably with a spout for easy pouring) and cool until just slightly warm, stirring occasionally. Use immediately.
Glaze and finish cake
Remove the chilled cake from the fridge. Pour the glaze evenly over the top of the cake. Return the cake to the fridge to set completely (about 1/2 an hour).
Remove the cake ring and acetate. Garnish top with fresh berries and white chocolate curls, if desired. Refrigerate until ready to serve.
