First off, how much fun is this animated GIF?! And it’s so easy to make. I use Photoshop Elements and this took me maybe 15 minutes start to finish, including photo editing. Gotta love those people who post YouTube tutorials! You can rest assured that if something I make has layers you’ll be seeing one of these again.
This sweet dessert is inspired by the s’mores pot de creme at Sweet Houston. Their version is a little different. They have a layer of chocolate cake crumbles (I think) along with the graham layer, chocolate mousse (or maybe it’s pudding) and marshmallow cream. They come in darling little glass jars, but I found that these Beechnut baby food jars work just as well!
The name of this retro dessert in the cookbook I found it in is chocolate marlow, but I figured that while that might intrigue some people, it would be better to describe it more…descriptively. It’s a chocolate and marshmallow mousse that’s frozen then topped with whipped cream, sugar coated graham crackers and some chopped chocolate. In other words, amazing.
If you like the flavors of a s’more but want something a little different and dressed up, then you’ll love this. The marshmallow flavor is there but is not overwhelming or cloying. The graham crackers are baked with egg white and a sprinkling of sugar that transforms them into something really incredible. There’s a terrific crunch from the sugar and a kind of toasted-ness that makes these a perfect garnish. I’d definitely make more graham crackers next time since they’re also a good alternative to a spoon or fork!
After making a chocolate base of marshmallow, chocolate and milk it is chilled then folded in with whipped cream. After a 1 hour chill in the freezer it is perfectly scoop-able. If you allow it to harden completely in the freezer you need to let it sit out for 20-30 minutes before scooping.
After scooping I decided topping this with a little sweetened whipped cream couldn’t hurt anybody. A couple of the graham crackers and a square of chocolate top this off perfectly.
Crumble up the graham crackers over everything before enjoying!
6 ounces semisweet chocolate (I used 4 ounces semisweet and 2 ounces 60% cocoa) chopped
2 teaspoons vanilla
1 1/3 cups heavy cream
Sugared Crackers
4 whole graham crackers (or more)
1 egg white, lightly beaten
granulated sugar
Garnish
Sweetened whipped cream
chocolate squares
Directions
Mousse
Combine the marshmallows, milk and chocolate in a saucepan over medium heat and cook, stirring constantly until marshmallows are melted completely and mixture is smooth.
Pour the mixture into a bowl, cover with plastic wrap and chill for an hour in the refrigerator.
Whip cream to soft peaks and stir in vanilla.
Fold whipped cream into chocolate mixture,
Scoop into a 2 quart souffle dish and freeze for 1 hour.
Sugared Graham Crackers
Preheat oven to 350°F.
Lay crackers out on cookie sheet. Brush each with the egg white, then sprinkle evenly with sugar.
Bake for about 5 minutes, then let cool completely and break into pieces.
Assemble
If mousse is still scoop-able, scoop into dessert bowls. If it is too hard to scoop, let warm up a bit.
Top with whipped cream, a couple of crackers and a chocolate square.