So here we are one week into the new year and I’m already posting a slightly-less-than-healthy dessert. Oops. But it’s S’mores Mousse Cups, guys! How could I not?! I’m a sucker for anything s’mores. And although there’s nothing wrong with an old fashion S’more with two graham crackers, a chocolate bar, and a marshmallow….I wanted to come up with a new way to enjoy that unmistakable sweet treat. And I gotta say, these are kind of amazing. These would make for a delicious bite-sized dessert for game day!
Although there are three separate components to make, the steps are unbelievably easy and you only need a total of 7 ingredients to make everything. Not bad right?! So let’s do this :)
Making the graham cracker cups:
Preheat your oven to 350 degrees F. In a medium bowl combine 1/3 cup of granulated sugar, 6 Tablespoons of melted butter, and 1 and 1/2 cups graham cracker crumbs into a medium bowl. I like to buy the box of graham cracker crumbs but you can crush whole graham crackers too.
Mix the 3 ingredients together until completely combined:
Next spray a mini muffin tin with cooking spray to prevent sticking. Spoon one heaping Tablespoon of crumbs into each cup. Using your fingers, press the crumb mixture into each muffin cup until it’s evenly distributed:
Bake for 4-5 minutes, until slightly golden brown. Remove from the oven and allow it to cool while you prepare everything else.
Making the chocolate mousse:
For some reason I thought chocolate mousse was uber complicated to make, but to my surprise it requires just a handful of good ingredients and a few steps. I have to take a brief intermission to try and explain how delicious this stuff is. I mean, it’s CHOCOLATE. MOUSSE. It’s decadent and rich, yet oh-so light and fluffy. It’s the bee’s knees, I tell ya.
Start by combining 1/4 cup of water, 2 Tablespoons of butter, and 8 ounces of good quality semisweet chocolate into a microwave-safe bowl. I always choose Ghirardelli when I need a good chocolate. And I love using the mini chips because it melts very quickly. Microwave the chocolate in 10 second increments, stirring with a mini spatula after each increment. You’ll end up microwaving it for a total of 40 seconds to get it completely smooth and melted. Set it aside.
Next, in a small saucepan add 3 egg yolks, 1/4 cup of water, and 2 Tablespoons of granulated sugar. Whisk together until well combined:
Cook over medium heat, whisking constantly for 2-3 minutes until the egg mixture is frothy and thick enough to coat the back of a metal spoon:
Remove from the heat, then whisk in the melted chocolate mixture from the previous step, until completely combined:
Fill a big metal mixing bowl with ice. Then put the saucepan on top of the ice to cool.
The last step is to add 1 1/4 cups of COLD heavy whipping cream to a Kitchenaid stand mixer. Whip on high for 3-4 minutes until soft peaks form:
Then add the cooled chocolate mixture to the whipped cream. Fold gently with a spatula until well combined….that right there is heaven!
Making the marshmallow whipped cream:
This doesn’t get any easier. You need two ingredients: 2 cups of COLD heavy whipping cream and 7 oz of marshmallow creme or fluff.
Start by adding the heavy whipping cream into the bowl of a Kitchenaid stand mixer. Whisk on medium for about 2 minutes, then switch to high for about 4 minutes until it forms firm peaks. Next, melt the marshmallow creme/fluff in the microwave in 5 second increments until melted. 25 total seconds worked well for me. Add the marshmallow to the whipped cream:
Then return to the stand mixer and whip on high for one minute until well combined and stiff peaks form.
Assemble the cups:
Gently insert a sharp knife in between each graham cracker cup and the muffin tin. This will loosen the cup out of the tin. Repeat with all 24 cups.
Add a heaping Tablespoon of chocolate mousse to each cup:
Top with some marshmallow whipped cream…..aren’t they cute?
You can make these ahead of time and refrigerate the cups for several hours or up to overnight before serving.
- 1 1/2 cups ground graham crackers
- 1/3 cup granulated sugar
- 6 Tablespoons butter, melted
- 8 ounces semisweet chocolate chips
- 1/2 cup water, divided
- 2 Tablespoons butter
- 3 egg yolks
- 2 Tablespoons granulated sugar
- 1 1/4 cups heavy whipping cream
- 1 cup heavy whipping cream
- 7 ounces Marshmallow creme or fluff
- Preheat oven to 350 degrees F.
- In a medium bowl combine 1/3 cup of granulated sugar, 6 Tablespoons of melted butter, and 1 and 1/2 cups graham cracker crumbs into a medium bowl.Mix together until completely combined.
- Spray a mini muffin tin with cooking spray to prevent sticking. Spoon one heaping Tablespoon of crumbs into each cup. Using your fingers press the crumb mixture into each muffin cup until it's evenly distributed.
- Bake for 4-5 minutes, until slightly golden brown. Remove from the oven and allow to cool.
- Into a microwave-safe bowl, add 1/4 cup of water, 2 Tablespoons of butter, and 8 ounces of semisweet chocolate chips.
- Microwave the chocolate in 10 second increments, stirring after each increment. You'll end up microwaving it for a total of 40 seconds to get it completely smooth and melted. Set aside.
- In a small saucepan add 3 egg yolks, 1/4 cup of water, and 2 Tablespoons of granulated sugar. Whisk together until well combined.
- Cook over medium heat, whisking constantly for 2-3 minutes until the egg mixture is frothy and thick enough to coat the back of a metal spoon.
- Remove from the heat, then combine the egg mixture into the bowl with the melted chocolate. Whisk together until completely combined.
- Fill a big metal mixing bowl with ice. Then put the saucepan on top of the ice to cool.
- Add 1 1/4 cups of COLD heavy whipping cream to a Kitchenaid stand mixer. Whip on high for 3-4 minutes until soft peaks form.
- Add the cooled chocolate mixture to the whipped cream. Fold gently with a spatula until well combined.
- Add the heavy whipping cream into the bowl of a Kitchenaid stand mixer. Whisk on medium for about 2 minutes, then switch to high for about 4 minutes until it forms firm peaks.
- Melt the marshmallow creme/fluff in the microwave in 5 second increments until melted. 25 total seconds should do it.
- Add the marshmallow to the whipped cream. Return to the stand mixer and whip on high for one minute until well combined and stiff peaks form.
- Gently insert a sharp knife in between each graham cracker cup and the muffin tin. This will loosen the cup out of the tin. Repeat with all 24 cups and place on a big dish.
- Add a heaping Tablespoon of chocolate mousse to each cup, then top with some marshmallow whipped cream.
- Tip: You can make these ahead of time and refrigerate the cups for several hours or up to overnight before serving.