S’mores Mousse

03.06.2013

smores mousse8

Smore’s. Beautiful, heavenly, roasty toasty, blissfully chocolaty, soft and perfectly melty marshmallow smore’s, how I miss you. I don’t care that it’s not summer yet, I just care that I can’t form a bon fire atop of the snow to roast a mallow to sandwich between two crisp grahams with a generous amount of melted chocolate. I don’t need the sunshine, I need a s’more =).

So this crazy, highly unusual thing happened at my house today. I opened my fridge to make sugar cookies and ahhhhh… I only had a half of  a stick of butter. I hoard butter because I bake so much and I couldn’t believe I was out. It was because I had margarine sitting their (stupid margarine) and mistook if for butter so I didn’t buy any butter when I was at the store and I wasn’t about ready to turn right back around and head back to the grocery store. I normally don’t even own margarine but I was working on a Paradise Bakery chocolate chip cookie copycat recipe (yes and their cookies are made with margarine). Anyway, none of that has anything to do with this recipe other than the fact that it left me with a lack of time to make a dessert before the daylight was completely faded to get a photo to share with you, and also the issue it left me with making a dessert that contained a very small amount of butter. After a little searching through my cupboards and rummaging through ingredients I had on hand, I decided something along the lines of a S’more would be perfect.

Normally I’m all about made from scratch but due to the lack of time I needed a quick mousse that wouldn’t have to cook and chill for an hour or two. Every now and again I will get out some sort of boxed something when I’m in a hurry and just try to enhance it a bit. I found this recipe for the mousse and decided it was perfect because, no I don’t like pudding made from the box, BUT if it has cream and sweetened condensed milk (two of my favorite ingredients) in it then it’s got to be good, right? I decided it wasn’t nearly chocolaty enough though so I added in some cocoa powder to easily solve that problem. It is fluffy, creamy and of course, completely simple. It pairs perfectly with the light, melt in your mouth marshmallow creme and crisp graham cracker crust. This is s’more meets mousse, meets chocolate cream pie. Decadent divinity in a cup. Enjoy!

smores mousse9

S’mores Mousse

Prep Time: 20 minutes

Yield: 6 Servings

Ingredients

    Instant Chocolate Mousse
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup cold water
  • 1 (3.9 oz) pkg instant chocolate pudding mix (I used chocolate fudge)
  • 3 - 5 Tbsp cocoa powder, to taste, sifted
  • 1 cup heavy cream, whipped to stiff peaks
  • Marshmallow Creme
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • Graham Cracker Crust
  • 1 cup + 2 Tbsp crushed graham crackers
  • 2 Tbsp packed light-brown sugar
  • 3 Tbsp salted butter, melted

Directions

  • For the chocolate mousse:
  • In a large mixing bowl, whisk together sweetened condensed milk, water, instant chocolate pudding mix and cocoa powder until well blended, about 1 minute. Cover mixture and refrigerate 5 minutes. Remove from refrigerator and fold in whipped cream. Return to fridge until ready to assemble S'mores Mousse.
  • For the marshmallow creme:
  • Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are very warm to the touch, about 4 minutes (mixture so register 160 degrees on a candy thermometer). Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6 - 8 minutes. Add vanilla during the last 10 seconds of mixing.
  • For the graham cracker crust:
  • In a small mixing bowl, whisk together crushed graham crackers and light-brown sugar. Using a fork or clean fingertips, blend in melted butter until mixture is evenly moistened.
  • To assemble mousse cups:
  • Divide graham cracker mixture among 6 cups, pouring about 1/4 cup into each. Gently press into an even layer. Pipe or spoon chocolate mousse over graham cracker layer. Spoon or pipe marshmallow creme over chocolate mousse layer. Using a kitchen torch, toast the tops. For best results serve immediately.
  • Recipe Source: Chocolate Mousse - adapted slightly from allrecipes, Marshmallow Creme - Martha Stewart
http://www.cookingclassy.com/2013/03/smores-mousse/

18 comments

  • Kim @ Soliloquy Of Food & Such: It is gorgeous; a work of art. Those toasted ridges in the marshmallow…I almost don’t want to eat it….never mind, I want to eat it! March 6, 2013 at 11:53pm Reply

  • Kayle (The Cooking Actress): I love all things s’mores and this mousse looks beaaautiful and perfectly delicious March 7, 2013 at 8:13am Reply

  • Kimberley: Say what!?! This looks so good!! I am loving all of the smore recipes lately…….I think I am craving summer time here after way too many months of snow!

    I am also glad I’m not the only butter hoarder out there, it’s pretty much a devastation if I open the fridge and there is no butter to be found! March 7, 2013 at 8:20am Reply

    • Jaclyn: Indeed a devastation =). March 8, 2013 at 5:00pm Reply

  • Marilyn: Any ideas how I could toast the top if I don’t have a kitchen torch? March 7, 2013 at 8:41am Reply

    • Jaclyn: A candle lighter (the kind that has the long handle), I’ve used one before it just takes a lot longer and it doesn’t toast quite as well. March 7, 2013 at 9:32am Reply

  • Chung-Ah | Damn Delicious: Oh my goodness – this is pure sinful. Well done! March 7, 2013 at 12:26pm Reply

  • Curry and Comfort: Wow… this little desserts are beauties. That toasted marshmallow topping looks fantastic. :) You definitely made the best out of your butter situation. :) March 9, 2013 at 4:09pm Reply

  • Monique @ Ambitious Kitchen: Chocolate mousse is probably one of my all time favorite desserts. This is beautiful! Also, I hate when I run out of butter. I only use it for baking! March 10, 2013 at 1:08pm Reply

    • Jaclyn: Thanks Monique! Yes running out of butter is the worst! Maybe I need to keep an emergency package of it in the freezer at all times so it doesn’t happen anymore =). Not sure how well it freezes but it would be better than having none. March 11, 2013 at 5:48pm Reply

  • Elizabeth @ SugarHero.com: I live in fear that I’ll accidentally run out of butter one day, that’s why I hoard it like a crazy person and have frozen butter blocks leaping from my freezer every time I open the door. Looks like you made lemonade from lemons, though, because these cups are adorable! March 18, 2013 at 1:16am Reply

    • Jaclyn: Thanks Elizabeth and yes I’m going to have to start doing what you do =)! March 18, 2013 at 10:19am Reply

  • 10 Dessert Shooters: […] {8} Live Laugh Rowe Banana Pudding Shots {9} Meaningful Mama Key Lime Pie Shooters Recipe {10} Cooking Classy S’mores […] July 16, 2013 at 6:23am Reply

  • Laura: I’m planning to make this today, but am going to try putting it in a 9×7 glass dish instead of individual dishes. Think it will work? September 5, 2014 at 6:29am Reply

    • Jaclyn: I think that should be fine, it just will be messier to serve. I hope you love it! September 5, 2014 at 3:22pm Reply

      • Laura: It worked, but was very messy :) September 5, 2014 at 6:00pm Reply

      • Laura: I did it, but it was messy serving it. September 5, 2014 at 8:29pm Reply

Add your comment:

Copyright 2014 Cooking Classy
Design by cre8d