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S'mores Mousse Parfait

A different take on the traditional s'mores: layers of graham cracker crumble, chocolate mousse, and marshmallow whipped cream!
Servings 6 people
Author Olivia

Ingredients

For the Chocolate Mousse

  • 6.5 oz Semisweet Chocolate (chopped)
  • 6 tbsp Unsalted Butter (cubed)
  • 3 Large Eggs (eggs and yolks separated)
  • 1/4 tsp Kosher Salt
  • 1 1/2 tsp Granulated Sugar
  • 1/4 + 1/8 tsp Cream of Tartar
  • 1 1/2 cups Heavy Cream

For the Graham Cracker Crumble

  • 10 Full Graham Cracker Sheets (about 1 3/4 cups of graham cracker crumbs)
  • 1 stick Unsalted Butter (melted)
  • 1 tbsp + 1 tsp Granulated Sugar
  • 3/4 tsp Ground Cinnamon
  • 1/4 tsp Kosher Salt

For the Marshmallow Fluff Whipped Cream

  • 1 1/4 cup Heavy Cream
  • 1 1/4 cup Marshmallow Fluff
  • 1 1/4 tsp Vanilla Extract
  • Pinch of Kosher Salt

For Topping the Parfait

  • Marshmallows
  • Chocolate Squares
  • Graham Crackers

Instructions

For the Chocolate Mousse

  • In a stand mixer with the whisk attachment, whip the heavy cream on high speed until you develop stiff peaks. If you dip the whisk attachment into the whipped cream and pull it out, the cream should form a peak and remain stable and upright. If you choose to whip your cream by hand, place the bowl in the freezer to chill a few minutes before whipping the cream. When the bowl had chilled, add in the cream and whip with a whisk until you get stiff peaks. Set aside the whipped cream in the fridge.
  • In a bowl over a double boiler, melt the chocolate and butter. Whisk frequently to combine the butter and the chocolate and prevent seizing. Once the butter and chocolate have melted, remove the bowl from the double boiler. While whisking the chocolate, add in the egg yolks one at a time. The constant whisking helps to prevent the eggs from cooking from the heat of the chocolate. Add in the kosher salt and mix. Set the mixture aside to cool slightly.
  • While the chocolate is cooling, use a whisk or a stand mixer with the whisk attachment to whip your egg whites. Once the eggs have become foamy, add in the sugar and cream of tartar. Increase the whipping speed to high until you develop stiff peaks.
  • Gently fold in half of the whipped egg whites into the melted chocolate. When most of the egg whites have been incorporated, fold in the remaining half of the whipped egg whites. After the egg whites have been combined, repeat the same process with the whipped cream. Once everything if fully combined, set the mousse aside in the fridge.

For the Graham Cracker Crumble

  • Preheat your oven to 350˚F.
  • Line a sheet tray with parchment paper.
  • Place the graham cracker cookie sheets in a food processor and pulse until the cookies have been broken down into crumbs. You do not want the crumbs to be too fine, as you want some texture. The crumbs should resemble the size of panko bread crumbs. Alternatively, you can place the graham crackers in a ziploc bag and crush them with a heavy object like a rolling pin.
  • In a medium sized bowl, add in the graham cracker crumbs, sugar, cinnamon, kosher salt, and melted butter. Mix until combined and the texture resembles wet sand. Spread the crumbs onto the sheet tray in an even layer and place it in the oven.
  • Bake the crumbs for about 8 minutes, stirring halfway through the baking process. Once the crumbs have turned golden brown and give off a toasted aroma, remove the tray from the oven and set aside to cool.

For the Marshmallow Fluff Whipped Cream

  • In a stand mixer with the whisk attachment, whip the heavy cream and vanilla extract until you form very soft peaks. Add in the marshmallow fluff and kosher salt and whip, increasing the speed to high. When you develop stiff peaks, the whipped cream is finished.

To Assemble the Parfait

  • Transfer the mousse and marshmallow whipped cream into separate piping bags. In your serving glass, add a few spoonfuls of the graham cracker crumble. It should be enough to cover the bottom of the glass. Pipe a layer of the marshmallow whipped cream over the crumble. Then pipe a layer of the chocolate mousse on top of the marshmallow whipped cream. Repeat this entire process starting with the graham cracker crumble until you reach 1/2 an inch from the top of your glass.
  • Add a layer of marshmallows on top of your last layer. Use a blow torch to toast the marshmallows to your liking. Garnish the parfait with a toasted marshmallow on the rim and a square of chocolate and graham cracker. Enjoy!

Notes

*This makes enough to fill 6 large glasses