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Ingredients
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Base
Chocolate Mousse
Topping
Method
Base
- 1
Prepare the Base
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 2
Press the Base
Press the mixture firmly into the bottom of a lined 8x8 inch baking dish. Use the back of a measuring cup to compact it evenly.
- 3
Chill the Base
Place the baking dish in the refrigerator for about 30 minutes to set while you prepare the mousse.
Chocolate Mousse
- 4
Melt the Chocolate
In a microwave-safe bowl, melt the chopped dark chocolate in 30-second intervals, stirring between each interval until smooth. Allow it to cool slightly.
- 5
Bloom the Gelatin
In a small bowl, combine the gelatin powder with water and let it sit for about 5 minutes until it becomes gelatinous.
- 6
Incorporate Gelatin
Heat the bloomed gelatin in the microwave for about 10 seconds until it is liquid. Stir this into the melted chocolate until fully combined.
- 7
Whip the Cream
In a large mixing bowl, whip ¾ cup of heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 8
Combine Mousse Ingredients
Gently fold the whipped cream into the chocolate mixture until no streaks remain. Then fold in the cocoa nibs.
- 9
Pour Mousse Over Base
Pour the mousse mixture over the chilled graham cracker base, smoothing the top with a spatula.
- 10
Chill the Mousse
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
Topping
- 11
Prepare the Topping
Once the mousse is set, whip the remaining ¼ cup of heavy cream until stiff peaks form.
- 12
Serve the Bars
Cut the mousse into bars, top with whipped cream, and sprinkle with cocoa nibs before serving.