A s'mores dessert with a gourmet twist. Cold and creamy chocolate mousse layered with vanilla meringue and graham crackers makes for the perfect summer s'more. Instead of a campfire, a hand held culinary torch gives that fun toasted marshmallow touch. Recipe is gluten free if you use gluten free graham crackers.
1/4tspcream of tartarrecommended for foolproof structure
1/4cupgranulated sugar
1/4tspsalt
Whipped Cream
1/2cupheavy whipping cream
Marshmallow Meringue
3largeegg whites
1/4tspcream of tartar
1/3cupgranulated sugar
1tspvanilla extract
3graham crackersfor garnish
Instructions
Add 1" of water to a medium pot over medium heat. Set a metal (or glass) bowl on top to create a double broiler. Add chopped chocolate, butter, and coffee. Stir just until smooth and melted. Remove and allow to cool slightly.
Whisk egg yolks, coffee, and sugar in a medium bowl over the simmering water until thick and frothy. Stir into the chocolate sauce.
Beat egg whites in a stand mixer fitted with whisk attachment until foamy. Add cream of tartar (recommended) and continue to beat on medium speed until soft peaks. Gradually and slowly add sugar and beat until stiff peaks. Fold meringue into the chocolate.
In same bowl with whisk attachment, beat heavy cream on medium speed just until thick and a bit fluffy. Do not over-mix or the cream will turn to butter. Fold gently but thoroughly into the chocolate mousse. Portion into 6-8 glasses. Cover with plastic wrap and refrigerate for 4-24 hours.
Marshmallow Meringue
Only make the meringue when ready to serve the mousse. Add egg white to the bowl of a stand mixer fitted with whisk attachment. Beat on medium until foamy.
Add cream of tartar and beat until soft peaks.
Add sugar gradually while beating on medium. Pour in vanilla. Beat until stiff peaks. Immediately place a dollop on top of the chocolate mousse. Torch for a few seconds with a culinary butane torch. Garnish with graham cracker.
Notes
For a gluten free variation, be sure to use gluten free graham crackers.Coffee: Use decaf or regular. Water may be substituted (2 Tablespoons) but then you should add 1 teaspoon of vanilla to the chocolate sauce (step 1).Chocolate: You may use any good quality bittersweet or semisweet chocolate bar or chips. Just be sure (if using a bar) to chop the chocolate so it melts evenly.Egg Whites: The egg whites are torched but not cooked. If you have concerns about this, you may find this report on the safety of raw eggs helpful.