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Chocolate Stout Truffle Mousse Bars with Pretzel Crust

Print Recipe
Servings 9 bars

Ingredients
  

Crust:

  • 3 cups 3 wt oz mini pretzel twists
  • 2 tbs 25g brown sugar
  • 6 tbs 85g melted butter

Middle layer:

  • 10 wt oz dark chocolate 62% cocoa content
  • 1/3 cup 74g chocolate stout
  • ¼ cup 40mL heavy cream
  • 1 tbs 14g unsalted butter

Top Layer

  • 1 cup 226g heavy cream, chilled
  • ¼ cup 26g unsweetened cocoa powder
  • ¾ cup 72g powdered sugar
  • pinch salt
  • 1 tsp 6gvanilla extract
  • 2 tbs 34g stout beer

Instructions
 

  • Preheat the oven to 350.
  • Add the pretzels and brown sugar to a food processor, process until the pretzels have turned to crumbs. While the processor is running add the butter in a slow stream. Allow to process until well combined.
  • Spray an 8X8 pan with cooking spray, add the crust to the bottom of the pan in an even layer. Using your hands or a heavy bottomed mug press the crust until well compacted.
  • Bake at 350 until lightly browned, about 12 minutes.
  • Remove from oven, allow to cool.
  • Add the chocolate, 1/3 cup stout, heavy cream and butter to the top of a double boiler over medium heat. Stir until all the chocolate has melted and is well combined, remove from heat, pour into an even layer on top of the crust.
  • Allow to chill in the fridge while you prepare the next layer.
  • Add the heavy cream, cocoa powder, powdered sugar and salt to the bowl of a stand mixer. Beat on high until soft to medium peaks form.
  • Slowly add the vanilla and beer, mixing until peaks return.
  • Add to the pan in an even layer, chill until set, at least two hours, and up to two days.