S’Mores Mousse Recipe

Name: S’Mores Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 3 Tablespoons Unsalted Butter, melted; 3/4 cups Graham Crackers (crushed); 1/2 Tablespoons Light Brown Sugar; FOR THE MOUSSE:; 2 whole Egg Yolks; 1 cup Heavy Cream, Divided; 3 ounces, weight Semi-sweet Chocolate (I Used Squares Chocolate Chips Can Be Substituted); FOR THE WHIPPED CREAM:; 3/4 cups Heavy Cream; 1 teaspoon Sugar; 1/4 teaspoons Vanilla Extract; 1/2 cups Marshmallows

Servings: persons

FOR THE CRUST:
3 Tablespoons Unsalted Butter, melted
3/4 cups Graham Crackers (crushed)
1/2 Tablespoons Light Brown Sugar
FOR THE MOUSSE:
2 whole Egg Yolks
1 cup Heavy Cream, Divided
3 ounces, weight Semi-sweet Chocolate (I Used Squares Chocolate Chips Can Be Substituted)
FOR THE WHIPPED CREAM:
3/4 cups Heavy Cream
1 teaspoon Sugar
1/4 teaspoons Vanilla Extract
1/2 cups Marshmallows

1
Note the recipe requires at least 2 hours of refrigeration once assembled, so plan ahead.
2
For the graham cracker crust: Combine all of the ingredients in a small bowl. Mix until combined and the texture is similar to wet sand. Set aside until ready to assemble.
3
For the chocolate mousse: Add egg yolks into the bowl of a stand mixer with the whisk attachment. On the highest speed whisk yolks until they thicken. This takes about 3-4 minutes.
4
Meanwhile, heat half of the heavy cream in a medium saucepan. Do not boil, just warm up the milk.
5
Add a splash of the warm milk to the egg mixture and stir gently. We are shocking the eggs so they do not get too hot and scramble. Next add the egg mixture with the rest of the milk into the saucepan. Stir to combine. Cook mixture until thick, about 2 minutes. Add the chocolate and stir until melted then take pan off of the heat.
6
Meanwhile, add the remaining half of the heavy cream to the stand mixer with the whisk attachment. Whisk until cream forms soft peaks. Very carefully fold the whipped heavy cream into the chocolate mixture. Place in the refrigerator until ready to assemble your S'mores Mousse.
7
For the marshmallow whipped cream: Add heavy cream into the bowl of a stand mixer with the whisk attachment. Whisk until cream forms soft peaks. Add in sugar and vanilla whisk to combine. Fold in marshmallows by hand. Place in the refrigerator until ready to use.
8
To assemble: Layer about 1-2 tablespoons (depending on the container you are using) of graham cracker crust in the bottom of your glass or ramekin. Press down. Divide mousse evenly in each container. Refrigerate for at least two hours to let the mousse set. When ready to serve top with marshmallow whipped cream and serve immediately.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CRUST:, 3 Tablespoons Unsalted Butter, melted, 3/4 cups Graham Crackers (crushed), 1/2 Tablespoons Light Brown Sugar, and more.

Yes, S’Mores Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

S’Mores Mousse

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