S’mores Mousse Cups

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Summer is just around the corner and s’mores are a must in my house. I love the combo of graham crackers, chocolate and toasted marshmallows.

Yesterday, I was craving some s’mores but I didn’t want the regular kind and I did not want to turn on my oven, it was too warm yesterday. So, I decided to make s’mores cups: layers of chocolate mousse and graham crackers, topped with a homemade marshmallow frosting that I toasted with my kitchen torch. The result of this experiment is amazing.

I made a small batch, if you want to make more, just double the ingredients.

Let’s start with the recipe!

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Yield : 6 mason jars ( 4 ounces size) . If you want a bigger batch, just double the ingredients.

Ingredients

For the chocolate mousse layers

2 large egg yolks, room temperature

2 tablespoons white granulated sugar

pinch of salt

1 and 1/4 cup heavy cream (divided)

1/2 teaspoon vanilla extract

4 ounces good quality chocolate. I used Brix Chocolate – MILK . To check their chocolate, visit https://www.brixchocolate.com/

For the graham cracker layers

3/4 – 1 cup graham crackers crumbs

For the marshmallow frosting layer

2 large egg whites, room temperature

1/2 cup white granulated sugar

1/4 teaspoon cream of tartar

1/4 teaspoon vanilla extract

Directions

For the chocolate mousse

1.- In a heat proof container (I used a measurement cup) whish the egg yolks, granulated sugar and salt. I used a fork to do this. Set aside.

2.- Pour 1/4 cup of cream in a small saucepan and in medium heat bring it to a small boil.

3.- Whisking the yolk mixture constantly, add 2 tablespoons of the hot milk into the yolk mixture. Whisk well and then add this yolk/milk mixture into the leftover cream and whisk really good. Cook this for about 4-5 minutes in medium heat until you see it has thicken. Be careful, have an eye in this mixture and whisk constantly, you don’t want it to burn.

4.- When the egg mixture is ready, turn off the heat. Set aside. Melt your chocolate in the microwave. Be careful to not burn your chocolate, that’s why I always recomend to set the microwave to medium and check the chocolate every 30 seconds. Stir well until all the chocolate is smooth and melted.

5.- Add melted chocolate into the egg mixture and whisk really well. Set aside

6.- Now, let’s make the cream part. In a bowl of a stand up mixer, whip the other cup of cream until you see medium peaks. Start in slow speed and then go up to full speed. This will take about 4 minutes.

7.- Pour chocolate/egg mixture into the cream mixture and using a rubber spatula, gently fold together. Do not overmix because your mousse can deflate. Set aside.

Now…

Pour some graham cracker crumbs on the bottom of each cup or mason jar. Then, pour some chocolate mousse (you can use a spoon for this). Add another layer of graham cracker crumbs and another layer of mousse.

In total you will have 2 layers of graham cracker crumbs and 2 layers of chocolate mousse. Chill for 2 hours.

Now, let’s make the frosting (After 2 hours)

For the marshmallow frosting

1.- Place the egg whites into a bowl of a stand up mixer or a heat-proof bowl. Add in the sugar and cream of tartar. Whisk. Place this bowl on the top of saucepan with simmering water. The bowl with your egg whites can not touch the water.

2.- Whisk really well until the sugar dissolves and the mixture gets thinner. This will take about 5 minutes.

3.- Remove the bowl from the heat (it’s going to be hot so use a kitchen towel or an oven mitt) and add vanilla extract. Using a handheld mixer or a stand mixer with the whisk attachment, mix on high speed for 5 minutes until you see stiff glossy peaks form.

4.- Using a piping bag with a tip OR a spoon, frost your cups. You can serve inmmediatly or store in the fridge uncovered for max 2 hours.

If you have a kitchen torch, you can toast the topping before serving.

Tip:

You can assembly your cups with the chocolate mousse and graham cracker crumbs the day before your event and the next day you make the marshmallow frosting. Just be sure to cover your mouse cups with their lids or plastic wrap or foil.

The longer you have the graham cracker crumbs in the fridge, the softer they will get.

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