It’s Summer which means it’s S’MORES SEASON! We love making traditional s’mores every year but this year we wanted to try something a little different. We sort of took a fancy twist on a traditional s’mores. Introducing S’mores Mousse Cups.
These are four layers to these fancy little squares. First is the chocolate shell, then the chocolate mousse made from Ghirardelli Fudge Caramel Chocolate Squares, inside a Smashmallow Toasted Vanilla marshmallow all on top of a delicious graham cracker crust.
This dessert is so good and decadent but it does take a lot of patience. Please don’t get intimidated. The steps are easy but there is a little bit of a wait time for each layer but, it is worth the end result.
Ready to begin? Let’s start making some S’mores Mousse Cups.
The first layer we are going to do is our chocolate shell. Melt some chocolate wafers in a microwave-safe bowl for 30-second intervals until chocolate has melted. Coat the bottom and the sides of your silicone mold. Place mold in the freezer for about 10-15 minutes so the chocolate can harden.
While we are waiting for the chocolate shell to harden we can get started on the chocolate mousse layer.
We love chocolate mousse but it is one of those desserts that we don’t have very often. They don’t really sell it at the store and to be completely honest we have never been really good at making it. In the past, we have always avoided making mousse recipes because every time we’ve tried to make it it would either be to water or chunky. Yuck, right?
But as we have been trying to improve on our culinary skills we thought why not try making mousse one more time? We are so glad we did. This mousse came out perfect. Yes, it took one or two tries for us to get it right but it was worth it.
The mousse filling for this dessert is chocolate caramel eggless mousse. The first step for the mousse is to boil some water and sugar in a small saucepan over high heat. Remove the pan from the heat and stir in about 12 Ghirardelli Milk Chocolate Fudge Caramel Squares, vanilla extract, and sea salt. Allow the mixture to cool for 10-15 minutes.
Next, using a stand or hand mixer whip about 2 cups of cold heavy cream until stiff peaks form. Once you have stiff peaks set aside about a cup and half of the whipped cream.
Add in the chocolate mixture to the whipped cream let in the bowl and stir until combined. Stir in the rest of the whipped cream until combined. It should be fluffy.
Remove your mold from the freezer and fill the mold with a little bit of the mousse then pop a SmashMallow Toasted Marshmallow in the middle then finish filling the cavity with mousse. BE SURE NOT TO FILL THE MOLD CAVITY ALL THE WAY. We still need to add the graham cracker crust. Pop in the freezer for about 8 hours.