This is two decadent desserts in one! It's layered with a crisp graham cracker base, a luscious easy to make chocolate mousse and it's finished with a light as air marshmallow cream topping. A must try dessert!
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.