S’mores Mousse

Servings: 6
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes


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


  1. For the chocolate mousse:
  2. 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.
  3. For the marshmallow creme:
  4. 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).
  5. 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.

  6. For the graham cracker crust:
  7. 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.
  8. To assemble mousse cups:
  9. 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.
  10. Recipe Source: Chocolate Mousse - adapted slightly from allrecipes, Marshmallow Creme - Martha Stewart