S’mores are no longer just for camping or cozy nights by the fire pit. You can enjoy s'mores any time of year with so many different variations of s'mores it will make your head spin. This decadent s'mores recipe are made with crushed graham cracker cookies, a luscious chocolate mousse layer and topped with a gooey, fluffy, and toasted marshmallow frosting. Each serving of this delicious s'mores dessert is pure bliss in every bite.
THE DECADENT COMPONENTS OF THESE S'MORES CUPS
The three components of this dessert all contribute to the outrageously delicious flavor of these s’mores cups. The base consists of simple crushed graham crackers that add an amazing texture to the rest of the smooth layers fo this dessert.
The chocolatey mouse center is probably the most favorite part for everyone. The chocolate mousse layer is rich and creamy, yet light and fluffy. We used a high quality bittersweet chocolate made of 70% cacao which adds a rich, more intense chocolate flavor. This chocolate mousse layer is piped or spoon over the crushed graham crackers an refrigerated to allow the chocolate to set. The best amount of time in the refrigerator is overnight but a few hours can also work if you are pressed for time.
Finally the marshmallows frosting is homemade and it is best to pipe it right before serving. The base is made of egg white and heated and whip them up with granulated sugar, cream of tartar (to stabilize the egg whites), a pinch of salt, and a little vanilla extract. It is whipped until the frosting forms stiff, glossy peaks. This frosting is so light, fluffy, and gooey that we actually enjoy this even more than buttercream! The added texture from lightly toasting the marshmallows is a definite plus!
DECADENT SMORES DESSERT WITH CHOCOLATE MOUSSE AND MARSHMALLOW FROSTING RECIPE
INGREDIENTS
3 eggs 4.5 oz dark chocolate (70-80% cacao)
1 Tbsp unsalted butter
1/2 cup cream 3 tbsp organic cane sugar
8-10 graham crackers, crushed or broken down to small pieces
FOR THE MARSHMALLOW FROSTING:
4 large egg whites
1 cup granulated sugar 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
DIRECTIONS
FOR THE CHOCOLATE MOUSSE:
While the eggs are still colde, separate egg whites from the egg yolks.. Placethe egg whites in a large bowl and yolks in a small bowl. Whip the egg yolks.
In a heat proof bowl, place the chocolate bar pieces and butter. Fill a small saucepan with water, and place the bowl over the saucepan and allow the water to simmer. Allow the chocolate and butter to slowly melt. Stirring occasionally to prevent burning. This is known as melting the chocolate over a double boiler. Set aside to cool - proceed with other steps.
In a medium bowl, Beat the heavy cream with a hand or electric mixer until stiff peaks form.
In the bowl of egg whites, whip the whites and add the sugar. Beat whites until firm peaks form.
Fold in the whipped egg yolks into the heavy cream using a rubber spatula Do not fold too many times, only approximately 8-10 times. It is ok if it is not completely mixed aftre 10 folds.
Pour the cooled chocolate into cream yolk mixture. Fold through and again, do not overfold the mixture --approximately 8 -10 fold only.
Add 1/3 of the egg white mixture into the chocolate mixture. Fold through until incorporated --try not to overmix.
Pour chocolate mixture into the rest of the egg whites mixture. Fold until incorporated completely.
FOR THE MARSHMALLOW FROSTING:
Add the egg whites, granulated sugar, cream of tarter, and salt to a heat-safe bowl of an stand mixer. Set the bowl over a saucepan filled with a few inches of simmering water.
If you aren’t using a stand mixer, use any large heat-safe bowl, with high sides for mixing.
Heat the mixture, whisking constantly until the egg whites are warm to the touch and sugar has dissolved, about 3 – 4 minutes.
Remove the bowl from the heat and transfer to your stand mixer fitted with the whisk attachment. Mix on high speed, until stiff, glossy peaks form, about 7-9 minutes. Add the vanilla during the last 10 seconds of mixing.
ASSEMBLING THE SMORES DESSERT:
At the bottom of a low glass container or glass single-serve pot, place a layer of the crushed graham cracker, approximately 1/4-inch or 1/4 of the container.
Piper or spoon a thick layer of mousse above the graham cracker layer. It should reach to about 3/4 of the way to the top of the glass.
Refrigerate for 4-5 hours or preferrably overnight.
Pipe the marshmallow frosting at the top of each serving.
With a blow torch, gently torch the marshmallow layer for a light crispy marshmallow layer.
Garnish with chocolate shaving or pieces of graham crackers.
NOTES:
Raw eggs are key for real chocolate mousse, the classic way to make it. This dessert will contain raw eggs.
Here is the blow torch we used to toast the marshmallow frosting:
Enjoy this S'mores dessert recipe! It's definitely one of our favorites!
XoXo
Ali & Marissa
