S'mores Chocolate Mousse Recipe (With Video)

Servings:

Martha transforms the nostalgic combination of chocolate, marshmallows, and graham crackers from campfire classic to the most sophisticated individual desserts, just right for your next dinner party. She calls her creation "s'mousses" a play on words. We dubbed them s'mores chocolate mousses. They have a milk chocolate crumb crust made with graham crackers and a rich semisweet chocolate mousse filling. And here's the thing, the "marshmallow" in this decadent take on s'mores is a lofty meringue topping. Even better, it gets toasted, but with a kitchen torch rather than over a fire!

Chocolate S'mousses — Credit:
Mike Krautter

Directions

Preheat oven and prep molds:

Preheat oven to 350 degrees. On a parchment-lined rimmed baking sheet, arrange eight 3-by-3-inch round ring molds.
Make graham cracker crust:

In a food processor, pulse graham crackers until finely ground. Add flour, salt, butter, and sugar; pulse to combine. Transfer mixture to another rimmed baking sheet and bake 10 minutes.
Chop crust and bake again:

Using a bench scraper or metal spatula, coarsely chop until no large clumps remain. Bake 10 minutes more. Remove and chop again; set aside to cool.
Melt milk chocolate

Meanwhile, melt milk chocolate in a small heatproof bowl set over (not in) a pot of simmering water.
Add melted chocolate to crust mixture

Transfer graham cracker mixture to a large bowl. Add melted milk chocolate and stir to combine.
Divide crust between molds:

Add 1/4 cup to each ring mold and press with a small spoon to pack tightly. Refrigerate until set.
Soften gelatin:

In a small bowl, sprinkle gelatin over 1 tablespoon cold water; let stand until softened, about 5 minutes.
Make mousse filling

Melt semisweet chocolate and butter in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Add gelatin mixture, stirring until dissolved.
Add yolks to filling:

Remove from heat; add egg yolks and whisk until well combined. Let cool to room temperature.
Whisk egg whites:

In a large bowl, whisk together egg whites and salt until stiff peaks form.
Gradually add mousse to chocolate mixture

Whisk one-third of egg-white mixture into semisweet-chocolate mixture; gently fold in remaining egg-white mixture. Gently fold in whipped cream.
Divide mousse between molds and refrigerate:

Divide mousse evenly among ring molds (about 1/4 cup each). Refrigerate until set, at least 2 hours.
Make meringue topping:

Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips.
Whisk topping until stiff

Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form.
Whisk until glossy and cool:

Add cornstarch and vanilla. Continue whisking until meringue is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
Pipe on top of mousse:

Transfer meringue to a pastry bag fitted with a 1/2-inch round tip; pipe on top of mousse to fill mold. Using a small offset spatula, smooth meringue to make it flush with top of mold. Refrigerate until set, about 1 hour.
Unmold:

Let stand at room temperature 5 minutes. To unmold, place ring mold on top of a narrow glass or spice jar; gently pull mold down.

If mousse does not release easily: briefly torch sides of molds with a kitchen torch to loosen (be careful not to overheat).
Brown top of meringues:

Transfer to a heatproof plate. Repeat process with remaining molds. Use kitchen torch to brown tops of meringues. Serve immediately.

S'mores Chocolate Mousse

Directions

Preheat oven and prep molds:

Make graham cracker crust:

Chop crust and bake again:

Melt milk chocolate

Add melted chocolate to crust mixture

Divide crust between molds:

Soften gelatin:

Make mousse filling

Add yolks to filling:

Whisk egg whites:

Gradually add mousse to chocolate mixture

Divide mousse between molds and refrigerate:

Make meringue topping:

Whisk topping until stiff

Whisk until glossy and cool:

Pipe on top of mousse:

Unmold:

Brown top of meringues:

Other Mousse Recipes to Try:

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