So who remembers being a kid and torching marshmallows over a campfire? Well I do, I also remember torching them over our BBQ in the backyard. My brother and I would light them on fire and run around with this burning flame on a stick as it turned into a black ball. Then we would pull off that black outer layer (when it cools, don’t do it hot you will burn yourself) and expose the gooeyness underneath. We would either eat that or burn it once again and repeat and repeat and repeat until we were so full of marshmallow, covered in marshmallow or just plain exhausted. More more more! Those were the days…
Well that is what s’mores always remind me of because when I’m making s’more desserts and torching the marshmallows, it smells like my childhood. To me, one of the best smells in the world!
You can do many different desserts with this combo; a pie, bar, ice-cream, pretty much anything. So tonight I have made mini chocolate mousse s’mores cups. A decadent and delicious dessert to serve at a dinner party or just because. I used mini shot glasses for this recipe as they are so darn cute!…and you can have more than one 🙂
Hope you enjoy!
(Recipe makes approx 24 mini mousse cups)
MINI CHOCOLATE MOUSSE S’MORE CUPS
*Graham Cracker Rim
300 grams graham crumb
150 grams sugar
100 grams butter (melted)
Mix graham crumble and sugar in a medium bowl. Melt butter and pour over graham mixture; be sure to incorporate well. Place mixture spread out on a lined sheet pan and bake at 350’f for 5 minutes or golden brown. Let cool.
Dip rim of shot glass in water or simple syrup to moisten edge. Place shot glass upside down into graham mixture to create a coated rim, as thick or thin as you like.
Set aside until chocolate mousse is ready.
7 egg yolk
150 grams sugar
75 ml water
400 grams chocolate (dark above 60%)
700 ml heavy (whipping) cream
In a saucepan bring sugar and water to a boil and continue boiling until it hits 116′ C.
Beat egg yolks in a countertop mixer on high speed until light and fluffy. Continue beating while heating sugar syrup.
Carefully pour sugar syrup mixture into whipping egg yolks and let double in size making a Pate a Bombe.
Melt chocolate in a glass bowl over a Bain Marie and set aside. Whip cream until you acheive medium stability and set aside (do not over whip).
Fold melted chocolate into egg yolk and sugar mixture (Pate a Bombe) until well incorporated then fold in whipped cream a little at a time to form a rich creamy mousse. If you try adding the whipped cream too quickly you might cause the chocolate to seise. Slow and steady!
Pipe mousse into rimmed shot glasses. Place in fridge until marshmallow is ready.
22 grams gelatin (I like to use gelatine sheets)
425 grams sugar
140 grams water
100 grams glucose
175 grams egg whites
1 grams salt
Bloom gelatin in a bowl of cold water. Let sit until sugar reaches desired temperature.
Boil sugar, water and glucose in a large pot until the temperature reaches 140’c.
In a countertop mixer fitted with a whisk, place egg-whites and sugar. When sugar syrup reaches 120’c start whipping egg-whites on high speed.
Once sugar syrup has reached 140’c take pot off burner and add bloomed Gelatin. Stir until fully incorporated (be careful as syrup will rise and hot steam will form)
Carefully pour syrup into whipping egg whites and let beat on high speed for at least 10 minutes.
Continue beating until marshmallow is slightly warm and is forming nice peaks. Once this is formed you can either pipe your marshmallow into peaks on top of chocolate mousse (like I have done on the finished product) or spread it on a sheet pan (like the picture below) and cut into squares. Coat any leftover marshmallow in a mixture of corn starch and icing sugar to prevent them from sticking together and store at room temperature in an airtight container.
Once the mousse has been topped with the fresh marshmallow, use a brûlée torch to achieve toasted finish.
Just try and resist this graham cracker crust, chocolate mousse and homemade toasted marshmallow!