S'mores Mousse, as seen on Food Network Kitchen Live.
Recipe courtesy of Zac Young

S'mores Mousse

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 8 to 10 servings





Special equipment:
a candy thermometer and a kitchen blowtorch
  1. For the mousse: In a stand mixer fitted with the whisk attachment, whip the cream to medium stiff peaks. Transfer to a large bowl and refrigerate until ready to use.
  2. Microwave the chocolate in a microwave-safe dish in 30-second increments until melted; set aside. 
  3. In the stand mixer with a clean bowl, whisk the egg yolks and salt on medium-high speed. Meanwhile, heat the sugar and 1/4 cup water in a saucepan fitted with a candy thermometer to 240 degrees F. With the mixer running, stream the hot sugar syrup into the yolks and beat until room temperature. Fold in the slightly cooled melted chocolate, then the whipped cream. Serve immediately or chill before serving. 
  4. For the topping: Spoon the mousse into small glasses or jars and top with the graham crackers, mini marshmallows and chocolate shavings. 

Cook’s Note

You can use a kitchen blowtorch to carefully toast your marshmallows. Don't have a torch? Add marshmallows to a sheet tray and broil for 1 minute, watching constantly, until toasted.