"A little chocolate mousse, a little graham cracker, a little marshmallow. Believe it or not this is the miniature version of tomorrow's dessert. Is there a support group for people like me?"
S'mores In A Jar
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For the Graham Cracker Base:
Preheat oven to 350ºF. Combine 2 packages crushed graham crackers (store bought graham cracker crumbs will also suffice) with 2 tablespoons of melted butter and 1 tablespoon sugar. Crumble mixture evenly over a cookie sheet and bake for 10 minutes until fragrant and dark golden brown. Allow to cool completely.
For the Chocolate Mousse:
2 cups chilled heavy whipping cream
8 oz fine-quality bittersweet chocolate, broken up
4 large egg yolks
3 tablespoons sugar
1 and 1/2 teaspoons vanilla
1 tablespoon espresso, or strong brewed coffee.
Place 1 cup of heavy whipping cream in a small saucepan and heat to a near simmer. In a separate bowl whisk the egg yolks and sugar. Temper your heated cream into the egg mixture by adding a splash at a time whisking all the while. Continue until fully combined. Return to saucepan and whisk continuously on medium heat until it begins to thicken. Remove from heat. Add vanilla and espresso. Set aside.
Melt 8 oz of chocolate in a metal bowl set over a saucepan of simmering water. When chocolate is fully melted and smooth gradually add the custard. Whisk until combined.
In a chilled bowl whisk remaining 1 cup cream on high with an electric mixer until stiff peaks form. Add 1/3rd of the chocolate custard mixture and gently fold to lighten. Fold in the remaining custard being careful not to over-stir. This way your mousse will stay light and airy!
To Finish:
Divide the graham cracker crumbs evenly in the bottom of 6 mason jars. Repeat with the chocolate mousse. Refrigerate. For final presentation top jars with marshmallow fluff and ignite using a pastry torch. Enjoy!!