No-Bake Chocolate Mousse Bars

Steps

Crust

1. 1

   Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.

2. 2

   Crush the graham crackers in a food processor or resealable plastic bag until they become fine crumbs, stopping before they turn to dust. You should have about 2 1/4 cups.

3. 3

   Transfer the crumbs to a medium bowl.

4. 4

   Add the melted butter, granulated sugar, and 1/4 teaspoon kosher salt, then stir until evenly moistened.

5. 5

   Tip the crumb mixture into the prepared pan and press it into an even layer over the bottom.

6. 6

   Transfer the crust to the freezer while preparing the filling.

Filling

7. 7

   Place the finely chopped chocolate in a medium bowl.

8. 8

   In a small saucepan, heat 1 cup of the heavy cream, the espresso powder, and 1/2 teaspoon kosher salt until hot but not boiling.

9. 9

   Pour the hot cream mixture over the chocolate and let it stand for 2 minutes.

   Start 2-minute timer
10. 10

    Add the vanilla extract and whisk until the chocolate mixture is smooth.

11. 11

    Set the chocolate mixture aside to cool completely.

12. 12

    In a large bowl, or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until stiff peaks form.

13. 13

    Add the cooled chocolate mixture to the whipped cream and gently fold until combined.

14. 14

    Pour the mousse mixture over the prepared crust and spread it into an even layer.

15. 15

    Cover the pan with plastic wrap and chill until firm, at least 2 hours.

    Start 2-hour timer
16. 16

    To serve, cut the two edges without parchment free with a sharp knife. Use the parchment overhang to transfer the bars to a cutting board.

17. 17

    Cut into squares and serve with a dollop of whipped cream, if desired. For neat slices, warm a long sharp knife in hot water and wipe it clean before each cut.