Light but rich, these bars pack a big flavor punch so you can get away with cutting them into smaller bars than normal bar cookies. A little goes a long way.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 1-1/2 cups vanilla wafer crumbs (about 40 wafers)
- 1/4 cup (1/2 stick) butter, melted
- 3/4 cup heavy whipping cream
- 1 (6 ounces) package semisweet chocolate chips (1 cup)
- 3 eggs
- 1/3 cup sugar
- 1/8 tsp salt
- Chocolate Topping:
- 1/2 cup semisweet chocolate chips
- 1 Tbsp shortening
Preparation:
Preheat oven to 350 degrees F. Line an 8 x 8 x 2-inch baking pan with non-stick foil.Combine vanilla wafer crumbs with melted butter until well-mixed. Press into the bottom of the baking pan. Bake for 10 minutes.
In a double-boiler, warm whipping cream and chocolate chips. Stir until melted and smooth. Remove top of double-boiler to a trivot or pad and let chocolate cool at least 5 minutes. It needs to remain lukewarm and liquid.
In a large bowl, beat eggs, sugar, and salt until light and foamy. While constantly stirring, gradually add melted chocolate to the egg mixture. Pour mousse mixture into baking pan on top of the baked crust.
Bake 25 to 35 minutes. Center should be slightly puffed up and should spring back when lightly touched. Set on a rack to cool at least 15 minutes while making the chocolate topping.
To make topping, melt chocolate chips and shortening in the top of a double-boiler, stirring until smooth. Spread on top of cooled mousse bars. Refrigerate at least two hours to firm up before cutting into bars and serving.
Yield: 16 to 24 chocolate mousse bars, depending on cut size
