Sorry, I just really have been wanting to say that line for longest time now and these just seemed like the perfect recipe.
Plus, I have been watching Full House re-runs pretty much every night with Asher before bed while I work.
I kind of love it all over again.
Nick at Nite rules.
And it’s been fun watching it with Asher, who has never seen the series before. She loves little Michelle and oh my gosh can you blame her? She has to be the cutest baby (err babies?) on television. Seriously, those Olsen twins were adorable.
You know what else is adorable?
Actually, lets not use the word adorable because that word sort of annoys me. I think it stems from people always calling me adorable to this day. I may look young, but I am so over being called adorable.
Anyway, these little no bake, S’more Chocolate Mousse in Chocolate cups? They are so stinkin cute! I love them and trust me, it is not just because they are cute.
They are maybe the best “S’more themed” knock off I have ever eaten.
If you know my mom, then you know she is a die-hard chocolate mousse fan.
Like die-hard. She loves the stuff.
Especially if is it really light and airy like this one. Honestly, it’s so light and yet so chocolatey at the same time. Almost like a creamier whipped cream with a hint of custard. It’s so good.
So good that I actually made four, yes four batches of this mousse over the last week and half. I changed up the recipe for one dessert and it was so good. So be on the look out for a few more mousse desserts coming your way over the next few weeks.
They are all different, all amazing, and all so good in their own way!
Let’s talk about the chocolate cups.
The highly edible, highly delicious, chocolate cups. The chocolate cups that are actually filled with graham crackers on the bottom. Yeah, they are just chocolate and graham cracker and they are too are so good.
The mousse may have been my moms favorite part about these, but the chocolate cups are my dads. The crunch from the hard chocolate and the graham crackers with the light whipped mousse is like texture heaven.
Then the marshmallow frosting.
That you actually get to toast!!
It’s pretty fun.
Here’s the thing about the frosting.
It is pretty easy to make, but it requires a kitchen torch. Which I do not have.
I could have just left the frosting un-toasted, but no I needed the warm toasty marshmallow to complete my s’more. I know I could have just toasted a real marshmallow and called it a day and if that is what you want to do I have no problem with that. It’s easier and am sure pretty dang delicious too, but I had to do the frosting…..
So I found a long-handled lighter (you know, one of those grill lighters or large candle lighters) and spent a good five minutes on each cup or cupcake or whatever you want to call them.
Best decision ever.
But, I can’t really recommend it since it took me forever.
Although like I said, it was so worth it!
If you want to make things super duper easy though, just toast some marshmallows and throw them on top. Whatever you do, make the warm chocolate ganache. It is just some chocolate, milk or cream and lots of vanilla, but it is good .
Oh and I heard some buzz around the internet that tomorrow is national S’mores days. I don’t know this for sure since I do not really follow those national food days, but if it is then you kind of have to make make these.
It’s a National day after all.
Ah….(just checked) tomorrow, Saturday August 10th, is indeed National S’mores Day.
S’more Milk Chocolate Mousse filled Chocolate Cups with Marshmallow Frosting
Chocolate Graham Cracker Cups
- 12 ounces semi-sweet chocolate melted
- 3-4 graham cracker sheet plus more for topping
- 6 ounces milk chocolate (can sub your favorite pure chocolate if desired)
- 2 tablespoons butter
- 1 tablespoon water
- 2 egg yolks
- 1/2 tablespoon sugar
- 2 tablespoons water
- 1 3/4 cups cold heavy cream
- 6 ounces semi-sweet chocolate
- 1/2 cup heavy cream or milk
- pinch of salt
- 1 tablespoon vanilla
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.
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.
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.
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.
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.
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).
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.
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.
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.
So yeah, you have to make these.