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S’more Milk Chocolate Mousse filled Chocolate Cups with Marshmallow Frosting
They are maybe the best "S'more themed" knock off I have ever eaten.
👥 12 Servings⏱️ Prep & Cook: 3h⏳ Prep: 30 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●microwave
- ●pan
- ●whisk
- ●stove
- ●pot
📝 Preparation Steps
1
To make the chocolate graham cracker cups. Melt the chocolate in a microwave safe bowl on ⏱️ 30 second intervals, stirring after each, until melted and smooth. Place 12 cupcake liners in a cupcake mold. Using the back of a spoon or a pastry brush to smooth the chocolate up the sides of the liners. Add a few pieces of crushed graham crackers to the bottom of each cup, drizzle with any reaming chocolate. Place in the freezer for ⏱️ 10 minutes or the fridge for 20.
2
Make the Mousse. In a microwave safe bowl add the chocolate, butter and 1 tablespoon water. Microwave on ⏱️ 30 second intervals, stirring after each, until melted and smooth. Set aside to cool.
butter2 tablespoonswater2 tablespoons
3
In a small sauce pan whisk together the egg yolks, 2 tablespoons water and sugar. Place on the stove over medium heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about ⏱️ 2-3 minutes. Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.
egg yolks2water2 tablespoons
4
Place the cream in the bowl of a stand mixer and whip cream until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
butter2 tablespoons
5
Now add half the whipped cream with cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse.
6
Remove the chocolate cups from freezer and fill to the top with the chocolate mouse. You may have left over mousse, this can be stored in the fridge for up to a week or frozen if needed. Place the cups in the fridge for at least ⏱️ 2 hours (or the freezer for 1).
7
Once your are ready to serve, make the marshmallow frosting. Bring a small pot of water to a simmer. In a heat proof bowl, add the egg whites, sugar and cream of tarter. Place the bowl over the simmering water and whisk constantly for ⏱️ 4 minutes or until a candy thermometer reads 160 degrees F. Remove from the heat and beat the mixture, starting on low speed and gradually increasing the speed until stiff peaks form. Stir in the vanilla.
water2 tablespoonslarge egg whites4vanilla extract2 teaspoonsvanilla1 tablespoon
8
Pipe or spoon the frosting onto the cold chocolate mouse cups. If desired garnish with crushed graham crackers and then using a kitchen torch or a long handled lighter (this is not recommended, but it did work in a pinch) toast the top of the frosting. Drizzle with chocolate ganache.
9
To make the chocolate ganache, add the chocolate, heavy cream and a pinch of salt to a heat proof bowl and microwave on ⏱️ 30 second intervals, stirring after each until melted and smooth. Whisk in vanilla. Pour the warm sauce over the toasted marshmallow frosting.
pinch of saltvanilla extract2 teaspoonsvanilla1 tablespoon
Nutrition Facts
calories
562 kcal
fat Content
37 g
serving Size
1 serving
fiber Content
4 g
sugar Content
37 g
sodium Content
106 mg
protein Content
6 g
cholesterol Content
88 mg
carbohydrate Content
48 g
saturated Fat Content
21 g
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