Chocolate Swirl Mousse Bars

Although you don’t really need a reason to celebrate Chocolate, it’s always fun to have little occasions to look forward to. Well, if I’m being honest, I never remember these “days” but this time I did, yay! These bars are the product of my memory lol (and my labour). I made these to celebrate ‘World Chocolate Day’ but who am I kidding? Everyday is chocolate day in my kitchen ๐Ÿ˜› The only difference being, this time I digressed to a more indulging side. These are so easy to make and I mean like a lazy person easy- with the best results! The best kind of treats, ya?

In all honesty, these photos do not do half the justice to how sinful these bars taste. I mean, you might wanna change into your sweatpants for these but oh, how they are worth it! ๐Ÿ˜€ It’s all about the balance really. I’m all for living a healthy lifestyle and how much ever I love baking, surprisingly enough I’m the last one to actually reach out for desserts but in my mantra, occasional indulgence is in fact healthy- healthy for the mind and the soul. You see, till the time it makes you happy. So get your baking hats on and indulge like a boss! B)

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Chocolate mousse bars

Makes: 9 bars


For the crust

  • 150 gms oreos
  • 50 gms unsalted butter

For the chocolate mousse

  • 200 gms good quality semi sweet chocolate
  • 1 1/2 tsp coffee powder
  • 1/4 tsp red chilli powder
  • 220 ml whipping cream
  • 1/2 tsp vanilla extract

For the white chocolate swirl

  • 100 gms good quality white chocolate
  • 2-3 tbsp milk
  • zest of 1 lemon
  • 3-4 shortbread biscuits, crushed



For the crust

  • Line an 8″ square baking tin with baking paper.
  • Blitz oreos and butter together in a food processor until slightly sticky and crumbly. Pour into the prepared baking tin and press down using your fingers to flatten the top. Refrigerate till use.

For the chocolate mousse

  • Place the chocolate, coffee powder and chilli powder in a heatproof bowl and melt over a double boiler until smooth. Let it cool.
  • Whip the whipping cream and vanilla extract on high speed until soft peaks form. Gently fold in the cooled chocolate to incorporate well. Do not mix rigorously or you will deflate the mousse.
  • Pour the mousse over the chilled crust and evenly spread using a spatula. Cover with cling film and refrigerate for min. 2-3 hours.

For the white chocolate swirl

  • Melt the white chocolate and milk in a microwave in intervals until completely melted and smooth.
  • Add in the lemon zest and the crushed shortbread biscuits and mix well.
  • Pour the white chocolate mixture over the mousse and swirl using a toothpick. Add more crushed shortbread biscuits on top if you wish and gently press down to stick. Refrigerate for another 10-15 mins before slicing into pieces. Best served chilled.


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5 Ingredients Homemade Bounty Bars

Okay I made these a while ago and I still don’t know why I have not managed to write this post yet. Writing is not my forte putting me in this block every now and then, mostly now. That’s kind of ironic considering I’ve been preparing for an IELTS exam for the past few days. I’m clearly not ready, am I? Hopefully, this is going to be my last and a successful attempt at finally getting this post up. Let’s get to the exciting part. Maybe that can help build the flow. So, bounty bars, yes.


Growing up, coconut has been one of my favourite flavours. I remember my mum putting together a coconut pudding with ice cream every time we had guests over. It was like her go to dessert. I don’t blame her for it was effortlessly delicious and totally customisable. So that’s the trick. You won’t ever know you’re being served the same dessert twice ๐Ÿ˜› Coconuts are a staple for an Indian household. Like Bounty was for me, haha. It would be only unfair to not make them at home, especially when they are SO simple and easy to make. I haven’t gotten to the best part yet. You get to enjoy the goodness of bounty bars, without all the processed foods and preservatives! That sounds amazing? Hell yeah! ๐Ÿ˜€

They only require 5 simple ingredients, with no hassles or drama. Well, drama is optional. I have used the Wild Forest flavoured honey from Under The Mango Tree here and believe me, their honey is the best ever! I don’t usually feel very comfortable using honey in desserts because of a weird after taste. It’s just not smooth you know. The honey flavour sort of stands out a bit too strongly than you would want. Until, I discovered them. They have the most amazing honey flavours and totally organic. Plus, it’s just so smooth and blends perfectly with literally anything! These bars are a testament to that. You will never figure that it has honey in it. Just pure goodness. I mean come on, coconut bars coated with chocolate! What’s not to love? Disclaimer: you are NOT going to stop at one, I’m telling ya. They are totally addictive! Don’t trust me? Go ahead and try it for yourself. I’ll be waiting with “I told you so!” haha.

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Recipe adaptation: BBC Good Food

Makes: 9 bars


  • 150 gms desiccated coconut
  • 200 ml coconut milk
  • 2 tbsp virgin coconut oil
  • 60 gms organic honey (I use the Wild Forest flavour from Under The Mango Tree)
  • 250 gms good quality organic dark chocolate (I use 65% vegan dark chocolate from Mason & Co.)



  • Line a square tray with cling film wrap. Keep aside.
  • In a large saucepan, mix together the coconut, coconut milk, coconut oil and honey and place it over low heat. Let the mixture cook for about 3-6 mins, stirring occasionally to prevent sticking. Keep an eye on it so as to prevent the coconut from burning. Remove from heat and fill the lined tray with the mixture. Evenly spread out the mixture and press down to make it compact. Cover with cling film and freeze for 2-3 hours or overnight. (I usually like to make them in the evening and freeze overnight)
  • Cut them into slices and put them back in the freezer until you melt the chocolate for coating. Melt the chocolate over a double boiler. Spread a generous layer of chocolate on the bottom of the bars and let them cool until the chocolate hardens. This should take only 2 mins as the bars are freezing cold. Place the bounty bars on a wire rack and pour the remaining chocolate over the bars to coat properly. Even out with a palette knife, if required. Freeze for another hour or until use. There you go!



  • You can store them for up to a week in an airtight container in the refrigerator or the freezer. i would recommend making a large batch as they are hell addictive! ๐Ÿ˜€


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