S'mores Mousse Cups
Whether over the campfire or the backyard fire pit, folks have been toasting up marshmallows to smush between graham crackers and chocolate for years, creating the classic s’more. My first memory of making s’mores goes back to Girl Scouts… and I’m sure I got a bellyache from too much gooey goodness. But it was – and always is – so worth it.
I’ve never thought about changing up the s’more ingredients, or even using them together to create other dishes. Until now. Food blogger and professional baker Susan Whetzel of Pearisburg has written “The S’mores Cookbook,” filling it with everything from s’mores brownies to s’mores stuffed French toast, and everything imaginable in between. It’s true s’more heaven.
Whetzel says she was inspired to create this unusual cookbook because of the fond memories that s’mores evoke. And she’s had the pleasure of making s’more memories with her own family. I hope to do the same with my daughter one day.
The cookbook is complete with a history of the s’more, a breakdown on the three classic ingredients and of course recipes for cakes, pies, cookies and drinks. Whetzel also dedicated a chapter to different types of s’mores, like the Black Forest S’mores that include cherry pie filling and dark chocolate squares.
I took to the kitchen to test Whetzel’s S’mores Mousse Cups. If the rest of her recipes are anywhere near as good as the silky, incredibly decadent mousse, then I’m in for an amazing treat! This dessert features layers of graham cracker crumbs, chocolate mousse and ganache (a combination of heavy cream and chocolate chips). Give me s’more, indeed.
S’Mores Mousse Cups
For the mousse:
2 oz. unsweetened chocolate
½ cup sugar
3 Tbl. milk
3 eggs, yolks and whites separated
¾ cup butter
¾ cup confectioner’s sugar, divided
pinch of salt
1 tsp. vanilla extract
1 cup graham cracker crumbs
1 cup tiny marshmallows
chocolate ganache (1/2 cup chocolate chips melted into ½ cup heavy cream)
1 cup whipped cream
chocolate shavings, to garnish
To make the mousse: In a medium saucepan, melt the unsweetened chocolate over low heat. While it melts, whisk the sugar, milk and egg yolks in a medium bowl. Once the chocolate is melted, add the sugar/egg mixture. Stir constantly until smooth and thickened, about 7-9 minutes. Remove from heat. Cool completely.
In the bowl of a stand mixer, cream the butter on medium speed until fluffy, then add half of the confectioner’s sugar and beat for 2 more minutes.
Add the cooled chocolate mixture to the butter and beat well; leave in the mixing bowl.
In a separate mixing bowl, whip the egg whites and salt to stiff peaks. Gradually add in the remaining confectioner’s sugar.
Fold the egg white meringue into the chocolate mixture, then add the vanilla. Place the mixture in the refrigerator to cool for 1 hour or more.
To assemble: Line 8 dessert glasses in a row in assembly line fashion. Spoon graham crumbs evenly into the bottom of each glass.
Mix the marshmallows into the container of mousse; top the graham crumbs with the mousse. Add a spoonful of ganache to the top of the mousse, then pipe or spoon a dollop of whipped cream to the top of each glass. Garnish with chocolate shavings, if desired.
Want to win "The S'Mores Cookbook? Comment below with your favorite memory
of eating s’mores. We'll randomly select a winner on Oct. 18.