Frozen S’mores Mousse

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.

Frozen S'mores Mousse | Hottie Biscotti

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.

Frozen S'mores Mousse | Hottie Biscotti

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.

Frozen S'mores Mousse | Hottie Biscotti

Crumble up the graham crackers over everything before enjoying!

Frozen S'mores Mousse | Hottie Biscotti

Frozen S’mores Mousse

From America’s Best Lost Recipes 

Serves 6-8

Ingredients

Mousse

  • 2 cups mini marshmallows
  • 2/3 cup milk
  • 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

  1. 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.
  2. Pour the mixture into a bowl, cover with plastic wrap and chill for an hour in the refrigerator.
  3. Whip cream to soft peaks and stir in vanilla.
  4. Fold whipped cream into chocolate mixture,
  5. Scoop into a 2 quart souffle dish and freeze for 1 hour.

Sugared Graham Crackers

  1. Preheat oven to 350°F.
  2. Lay crackers out on cookie sheet.  Brush each with the egg white, then sprinkle evenly with sugar.
  3. Bake for about 5 minutes, then let cool completely and break into pieces.

Assemble

  1. If mousse is still scoop-able, scoop into dessert bowls.  If it is too hard to scoop, let warm up a bit.
  2. Top with whipped cream, a couple of crackers and a chocolate square.