Many of my friends have seen my baking cupboard…that spot where I keep extracts, baking soda, baking powder, cocoa powder and stacks of Ghirardelli chocolate bars. We go through A LOT of those chocolate bars. But I hadn’t baked with Ghirardelli’s 60% Cacao Bittersweet Chocolate Baking Chips till I tested out these scrumptious Dark Chocolate Mousse Bars.
This recipe was a cinch to whip up…with a phenomenal pay off. To start, an easy graham cracker crust was mixed, tamped, baked and then cooled while the filling was prepped. Room temperature cream cheese was whipped and then a cup of the bittersweet chocolate baking chips was mixed in. Those chocolate babies melted like a dream. I then whipped up some cream and folded it into the chocolate mixture to lighten the mousse. So far so good. The mousse layer was spread onto the crust and then the remaining baking chips were melted with a bit more cream to make the ganache topping. I popped the pan in the fridge to chill…and immediately began tapping my toes. Yes, I wanted to dive right into this layered chocolate wonder.
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tablespoons butter, melted
- 1 10-ounce bag Ghirardelli Bittersweet Chocolate Chips (60% Cacao)
- 8 ounces cream cheese, at room temperature
- 11/2 cups whipping cream, divided
- ¼ cup powdered sugar
- 1 teaspoon vanilla