S’mores chocolate mousse combines fluffy mousse with graham crackers and homemade marshmallow creme. Learn how to make homemade chocolate mousse using this tutorial and whip out your kitchen torch for an unbelievable finish to a fun parfait-style dessert.
Fingers crossed you love s’mores and all the delicious flavors the campfire treat brings. Crackling fire or not, I love serving this nostalgic dessert in many different forms. With desserts like no bake s’mores cake, s’mores brownie cupcakes, s’mores brownie pie, s’mores rice krispie treats—and now s’mores chocolate mousse—we can all agree that s’mores-ifying desserts is never going out of style.
National S’mores Day is August 10th, so I’m using this celebration as an excuse to show you how to make real chocolate mousse. We’ll layer the homemade chocolate mousse with graham cracker crumbs and top the whole parfait with homemade marshmallow creme, aka creamy sweet meringue. We’re toasting that marshmallow, too. ♥
If there’s ever been a good excuse to own a kitchen torch (affiliate link, it’s my favorite), s’mores chocolate mousse is it!
Let’s Make Chocolate Mousse
Have you ever made chocolate mousse before? If not, let me teach you. While the ingredient list is pretty basic, there’s a few steps requiring your attention. Helpful preliminary information: you need 2 cups of heavy cream total. Use some in the beginning, then the rest towards the end.
- Whisk: 4 egg yolks, sugar, and a pinch of salt together. We’ll use the leftover egg whites in the marshmallow topping.
- Simmer: 3/4 cup heavy cream on the stove.
- Temper: While constantly whisking, pour 1/4 cup warm cream into the egg yolks, then pour the egg yolk mixture into the remaining warm cream.
- Cook: Until thickened.
- Stir: Remove pan from heat, then stir in vanilla extract. Pictured on the left below.
- Melt: Melt two 4-ounce semi-sweet chocolate bars until completely smooth. It’s best to use real baking chocolate, such as Baker’s or Ghirardelli. Finely chop each bar, then melt in the microwave in 20 second increments until smooth.
- Combine: Whisk the melted chocolate and egg yolk mixture.
- Whip: Beat the remaining heavy cream into medium peaks.
- Fold: Gently fold the chocolate mixture into the whipped cream.
Whip the heavy cream, pictured below, then fold in the chocolate mixture. This from-scratch chocolate mousse is like a lighter, fluffier, richer tasting chocolate pudding. It’s fantastic plain or you can serve it with whipped cream and fresh berries. The best way to serve it, as you can guess, is with graham crackers and homemade marshmallow. 🙂
How to Make Marshmallow Cream
I’ve taught you how to make homemade marshmallow creme a few times before: Brownie Baked Alaska, S’mores Brownie Cupcakes, and Chocolate Mousse Pie. It’s basically Swiss Meringue, but don’t let the word “meringue” frighten you. This is a simple 4 ingredient mixture cooked on the stovetop, then beaten into stiff peaks. It tastes like marshmallow fluff– but better because it’s homemade.
Whisk egg whites, sugar, and cream of tartar together in a double boiler or heat-proof bowl over a small pot of simmering water. Whisk until sugar has dissolved and mixture has thinned out, about 4 minutes. Remove from heat, add vanilla extract, then whip on high speed for 5-6 minutes until stiff glossy peaks form. Whipping is where the magic happens. The mixture will go from thin liquid to as voluminous as the puffiest cloud in the sky. It’s soft, creamy, sweet, and sticky—all the best parts of marshmallow!
(It’s like Swiss Meringue Buttercream, just without the butter.)
What’s the cream of tartar for? Cream of tartar stabilizes the egg whites and helps the meringue hold its stiff peaks, just like when we make French macarons and chocolate soufflé. It’s an imperative ingredient.
Assemble the S’mores Chocolate Mousse
We will make alternating layers similar to how we assemble chocolate dirt pudding. The chocolate mousse must chill for at least 3 hours before serving. The chilling stage creates that cold, creamy, mousse-like texture. Therefore, I recommend layering the mousse into custard cups, ramekins, or little jars with the graham cracker crumbs before chilling. Chill in the refrigerator, then make the marshmallow creme and pipe it on top of each layered mousse cup.
I only use my kitchen torch a few times per year, but when I need it, I’m SO thankful I have it. Heck, you can’t make awesome crème brûlée without it! What a difference this tool makes in the flavor and texture of your desserts. Whip it out and toast the marshmallow topping. You won’t regret it.
Will you just look at this spoonful!!
Print
S’mores Chocolate Mousse
- Prep Time: 3 hours, 45 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours, 55 minutes
- Yield: six 6-ounce parfaits
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
This fun parfait-style s’mores dessert combines homemade fluffy chocolate mousse, graham crackers, and homemade marshmallow topping.
Ingredients
Chocolate Mousse
- 4 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1/8 teaspoon salt
- 2 cups (480ml) heavy cream, divided
- 1 teaspoon pure vanilla extract
- two 4 ounce semi-sweet chocolate bars (226g), finely chopped*
- 1 cup (100g) graham cracker crumbs (about 8 graham crackers)
Marshmallow Topping
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the mousse: Whisk the egg yolks, granulated sugar, and salt together in a heat-proof bowl. (I use a small glass bowl or liquid measuring cup.) Set aside.
- Bring 3/4 cup (180ml) heavy cream to a simmer in a medium saucepan over medium heat. (The remaining heavy cream is used in step 6.) Once simmering, lower the stove’s heat to low.
- Temper the egg yolks: Whisking the egg yolk mixture constantly, pour in 1/4 cup of the warm heavy cream. Whisk together until combined. Now, whisking constantly, pour the egg yolk/cream mixture back into the saucepan. Whisking constantly, cook the mixture until smooth and thickened, about 3 minutes or until it registers 160°F on a candy/oil thermometer. (I usually don’t measure the temperature, but you can if desired.)
- Remove from heat and stir in the vanilla extract. Set aside.
- Melt chopped chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Stir melted chocolate into the egg yolk mixture. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the remaining 1 and 1/4 cups (300ml) heavy cream on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate/egg yolk mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate the mousse. Makes 4 cups chocolate mousse.
- Spoon a heaping Tablespoon of graham cracker crumbs into the bottom of a 6-ounce (or larger) glass, custard cup, ramekin, parfait glass, bowl, etc. Spoon 1/3 cup chocolate mousse on top. Spoon another heaping Tablespoon of graham cracker crumbs on top, then another 1/3 cup of chocolate mousse. Repeat with 5 remaining parfaits. Each parfait has 2/3 cup of mousse and 2-3 Tablespoons of graham cracker crumbs.
- Chill for at least 3 hours and up to 1 day. If chilling longer than 3 hours, cover each with plastic wrap or aluminum foil.
- Make the marshmallow: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Remove from heat. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff glossy peaks form.
- Spoon marshmallow cream on top of each chilled mousse cup. If desired, use a large piping tip instead. I used Ateco round piping tip 808. Serve immediately or store in the refrigerator, uncovered for 1-2 hours. If desired, toast the marshmallow topping with a kitchen torch just before serving.
- Cover and store leftover mousse cups in the refrigerator for up to 1 day.
Notes
- Make Ahead Instructions: You can assemble the mousse cups with the graham cracker crumbs up to 1 day in advance. (Step 8.) The graham cracker crumbs may become soggy after that. You can add the marshmallow topping up to 1-2 hours before serving. For best taste and texture, I recommend toasting the marshmallow cream immediately before serving.
- Special Tools (affiliate links): Whisk | Small Glass Bowl or Liquid Measuring Cup | Medium Saucepan | Double Boiler | Electric Mixer (Handheld or Stand) | Kitchen Torch
- Use any 6 ounce or 8 ounce glasses, parfait glasses, custard cups, ramekin, bowls, etc. Recipe serves about 6 generous portions. Feel free to divide between smaller cups for a higher yield. Recipe can be doubled.
- Chocolate: For the best looking and tasting mousse, use two 4 ounce “baking chocolate” bars found in the baking aisle. I prefer Bakers or Ghirardelli brands. You need 2 four ounce bars for this recipe, 8 ounces (226g) total. You can use semi-sweet or bittersweet chocolate. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the proper consistency.
I have a question about the egg whites. Do I need to worry about bringing them up to a specific temperature so they are safe to eat?
Hi Darla, you’ll want the thermometer to register 160°F (71°C).
Delicious and forgiving. I made the mousse last night while tipsy and had all the finesse of a steam roller when combining the chocolate to the whipping cream. It was a fail and I needed to start over this morning. Problem was I only had one bittersweet cooking bar left. While it doesn’t have the chocolate punch it would with 8 oz of chocolate, it is still really delicious and very light and fluffy. Definitely a winning recipe when made correctly and sober 🙂
Good Morning my fellow Sally Addict! I LOVED your comment, it was so cute & yet you answered a question I wondered…”what if you don’t have enough chocolate”.
I love your recipes Sally. Could you make a trifle with this recipe? Would you need to make two batches in that case? Many thanks!
Hi Michael, you certainly could! Amount of mousse will really depend on your preferences and size of your trifle dish,
Can I leave the mousse in one big bowl to set, and then transfer to the cups later? Or is it best to assemble the cups right away?
Hi Kat! It is best to assemble right away.
I’ve made this mousse for my Dad’s birthday for the past two years and he wants it again this year. I’ve always just made it the day before however this year I’m not going to have time to do that. I was wondering, how far in advance can I make this?
Hi Anne, we really don’t recommend making this more than one day in advance.
Hi Sally, I’ve been following your recipes for years! I wanted to try this for my mom’s birthday, but I had a question. Is this recipe enough to make a Chocolate Mousse cake or would the consistency be different?
Hi Sabrina, you can certainly use this as the filling for chocolate mousse cake. It yields just the right amount!
I made this for company tonight and everyone loved it.
The recipe is great! My one problem is that the marshmallow mix still could top 8 more cups of dessert. All in all, it was delicous! Looks like we’ve got marshmallow topping for everything in the house