It took me a while to really appreciate S’mores. Till this day I only like eating the toasted marshmallow and I completely skip the graham cracker and chocolate. I definitely get weird looks for that move. But you can’t blame me because growing up in the Middle East we didn’t have graham crackers or Hershey’s Chocolate available. Most of the chocolate was either imported from Europe or locally made.
However, I am really starting to appreciate S’mores and understand why it’s a crowd favorite . Especially when it’s in the form of a chocolate mousse dessert like this one!
I find it interesting to observe the different ways people like their marshmallows roasted. It almost tells you a little about their personality. I know some individuals who love their marshmallows almost burnt! It turns black, I call these people a little extreme and you might want to check your taste buds.
Some take their time and roast it slowly until it’s puffy on the outside and super gooey on the inside, these people are patient and value delayed gratification. Others who roast it for 3 seconds only because they want S’mores like stat.
I’d say I’m somewhere in the middle, I like an evenly roasted marshmallow that’s slightly burnt but NOT black- and it has to be gooey on the inside. I just realized I wrote a whole paragraph correlating people personalities with how they roast their marshmallows… Dr. Drew where are you? I need help.
I wanted to create a twist on this classic treat but I also wanted to maintain the simplicity of a S’more. The homemade graham cracker is so delicious, you’ll never go back to the store bought ones. The chocolate mousse is light and sweet. The melted chocolate in between the crust and mousse helps prevent the crust from getting soggy- but a little more chocolate never hurt anyone. Finally, the homemade marshmallow frosting is divine and incredibly easy to make, you’ll eat it right out of a spoon!
Things You Should Know-Chocolate Mousse S’mores
- Make sure to use parchment paper for your pan, it will make your life so much easier to release the dessert from the pan! Check the picture above on what it should look like.
- It’s best to make the mousse a day ahead so sets completely. However, if you want to make it the same day, try to give it 4-6 hours in the fridge.
- The melted chocolate layer helps create a barrier between the mousse and graham cracker to prevent the crust from getting soggy.
- The marshmallow frosting should be made the day you are planning on serving the dessert. Marshmallow frosting will deflate overnight in the fridge and will begin to droop. So keep it fresh.
- If you don’t have a blow torch, the frosting will be just as delicious. Other wise you can get a small one at your nearest hardware store. Make sure you consult with someone first on how to use.
Marshmallow Frosting recipe.