Tasty S’mores Chocolate Mousse
Kamis, 15 Agustus 2019
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Fingers crossed you love s’mores and all the delicious flavors the campfire treat brings.
Crackling fire or not, I love serving this nostalgic dessert in many different forms. With desserts like no-bake s’mores cake, s’mores brownie cupcakes, and s’mores chocolate mousse, we can all agree that s’mores-ifying desserts is never going out of style.
National S’mores Day is August 10th, so I’m using this celebration as an excuse to show you how to make real chocolate mousse. We’ll layer the homemade chocolate mousse with graham cracker crumbs and top the whole parfait with homemade marshmallow cream, aka creamy sweet meringue. We’re toasting that marshmallow, too. ♥
If there’s ever been a good excuse to own a kitchen torch, s’mores chocolate mousse is it!
When one recipe concept fails, don’t give up entirely. Spin it into a brand new one, and you just might end up with something extra delicious. I mean, depending on the level of failure of course. Point is, don’t always let go of something that has failed. Instead try to turn the failure into something even better.
Which is exactly what I did with these S’mores bars. And while they are over the top in every way, I could not love them more.
Plus, with Mother’s Day this Sunday, Memorial day following in two weeks, and summer just a few weeks later…It’s safe to say that S’mores season is officially upon us. Time to be a kid again, so enjoy every minute of it. And these S’mores bars, are the deliciously perfect kick off!
Layer one: sweet graham crackers, salty butter, and luscious milk chocolate. Yes, that’s the crust for these bars. I knew I needed to make the crust very sturdy to be able to support both a layer of chocolate mousse and a layer of meringue. So I mixed the chocolate into the graham cracker crumbs to really help everything stick together. Turns out that milk chocolate stirred into graham crackers is incredible. The crust alone could be a dessert…
But, layer two and three are very much needed.
Layer two: light and airy chocolate mousse. Really, is there anything better? If you’ve never made mousse before, it’s simpler than you think, and requires only a handful of ingredients. Since we’re using sweetened chocolate throughout these bars, I decided to leave any additional sweetener out of the mousse. If you prefer an extra sweet dessert, I recommend adding a couple tablespoons of sugar in with the egg yolks. Honestly? I don’t think it’s needed though.
INGREDIENTS
- Graham Cracker Crust
- 3 tablespoons unsalted butter melted
- 3/4 cup graham crackers crushed
- 1/2 tablespoon light brown sugar
- 1/8 teaspoon cinnamon
- Chocolate Mousse
- 2 egg yolks
- 1 cup heavy cream divided
- 3 ounces semi-sweet chocolate I used squares chocolate chips can be substituted
- Marshmallow whipped cream
- 3/4 cup heavy cream
- 1 teaspoon sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup marshmallows
INSTRUCTIONS
Graham Cracker Crust
- Combine all of the ingredients in a small bowl. Mix until combined and the texture is similar to wet sand. Set aside until ready to assemble.
- Chocolate Mousse
- Add egg yolks to a stand mixer with the whisk attachment. On the highest speed whisk yolks until they thicken. Takes about 3-4 minutes.
- Meanwhile, heat 1/2 cup heavy cream in a medium saucepan. Do not boil just warm up the milk.
- Add a splash of the warm milk to the egg mixture and stir gently. We are shocking the eggs so they do not get too hot and scramble.
- Next add the egg mixture with the rest of the milk into the sauce pan.
- Cook mixture until thick, 2 minutes.
- Add in chocolate and stir until melted and take off of the heat.
- Meanwhile, add the remaining 1/2 cup of heavy cream to the stand mixer with the whisk attachment. Whisk until cream forms soft peaks. Very carefully fold the whipped heavy cream into the chocolate mixture. Place in the refrigerator until ready to assemble S'mores Mousse.
- Marshmallow whipped cream
- Add heavy cream to a stand mixer with the whisk attachment. Whisk until cream forms soft peaks.
- Add in sugar and vanilla whisk to combine.
- Fold in marshmallows by hand.
- Place in the refrigerator until ready to use.
To assemble:
- Layer about 1-2 tablespoons (depending on the container you are using) of graham cracker crust in the bottom of your glass or ramekin. Press down.
- Divide mousse evenly in each container. Refrigerate for at least two hours to let the mousse set.
- When ready to serve top with Marshmallow whipped cream and serve immediately.