Chocolate Mousse S’mores
Servings
16squares
Cook Time Passive Time
1hour 4 hours
Servings
16squares
Cook Time Passive Time
1hour 4 hours
Ingredients
Graham Cracker Crust
Chocolate Mousse
Marshmallow Frosting
Instructions
Graham Cracker
  1. Preheat oven to 325 degrees F. Grease an 8×8 inch square pan with butter and line with parchment paper. Make sure the paper goes over the edges of the pan for easier release.
  2. Place all the dry ingredients in a small bowl and mix to incorporate. In a bowl of a stand mixer, beat the butter, honey and molasses until smooth and light in a color (3 minutes). Add the dry ingredients and mix on slow until the flour is JUST incorporated. Take the dough and press it into the prepared pan as evenly as possible. Poke holes in the dough with a fork. This helps release the steam while baking and keep the crust from puffing up. Place the dough in the fridge for about ten minutes. Then bake in preheated oven for about 25 minutes until the crust is evenly golden brown.
  3. Once the crust is done, remove from oven and allow to cool. Take the half cup of chopped semi-sweet chocolate (or chips) and place in a heat proof bowl. Place it in the microwave and melt the chocolate at 20 second increments stirring after each round. It took me four times but microwave temps vary. Once the chocolate has completely melted pour over graham cracker crust and spread into a thin layer. Set aside to cool down completely.
Chocolate Mousse
  1. Sprinkle 1/2 tsp of gelatin over 1 Tbs of cold water and allow to sit for 5 minutes. Chop the milk chocolate into small pieces and place in a heat proof bowl.
  2. In a small sauce pan, heat 1/3 cup of the heavy cream until steaming. Add the gelatin and espresso (if using) and whisk until completely dissolved. Pout the hot cream over the chopped chocolate and allow to sit for 20 -30 seconds, then whisk together until the mixture is smooth.
  3. Place remaining heavy cream ( leftover is almost a cup, doesn’t have to be exact) into a bowl of a stand mixer and whip the cream into soft peaks. The cream should droop but not fall off the whisk. Using a spatula, take about half of the whipped cream and fold into the milk chocolate mixture. Add the rest and fold until there are no visible streaks. Pour the mousse into the 8×8 pan and allow to cool in the fridge for up to 4 hours or preferably overnight.
Marshmallow Frosting
  1. Add 2 inches of water into a medium sauce pan and bring the water to a simmer on medium heat. Place the egg whites, cup of sugar, cream of tartar, and salt in a heat proof bowl and whisk to combine. Transfer the bowl onto the sauce pan with hot water (make sure the water is NOT touching the bowl) and whisk continuously until the sugar has completely dissolved-check with you fingers. Once the sugar has melted transfer the egg white mixture to a stand mixer and whisk on medium high speed for about 5 minutes. Until it turns fluffy, white and glossy! Add the vanilla and mix quickly until incorporated.
  2. Gently release the mousse s’mores from the pan by pulling the edges of the parchment paper. There is two ways for assembling the s’mores. You can spread the entire frosting on top of the mousse OR what I did, was cut them first then placed a dollop on each square. But I only did this because I wanted a specific look for the pictures. However, the first way is much easier and less messy! Lightly, torch the marshmallow frosting with a blow torch and serve immediately !