S’mores Mousse

Note the recipe requires at least 2 hours of refrigeration once assembled, so plan ahead.

For the 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.

For the chocolate mousse: Add egg yolks into the bowl of a stand mixer with the whisk attachment. On the highest speed whisk yolks until they thicken. This takes about 3-4 minutes.

Meanwhile, heat half of the 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 saucepan. Stir to combine. Cook mixture until thick, about 2 minutes. Add the chocolate and stir until melted then take pan off of the heat.

Meanwhile, add the remaining half of the 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 your S’mores Mousse.

For the marshmallow whipped cream: Add heavy cream into the bowl of 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.