S’mores Mousse Cups - VTC


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jeudi 28 septembre 2017

S’mores Mousse Cups

These treats offer an elegant presentation and rich flavor without being over the top. An added bonus is the fact that they can be prepared well in advance and refrigerated until just before serving ... no need to rush around!
Yields: 8 servings


  • For the Mousse
  • 2 ounces unsweetened chocolate
  • 12 cup sugar
  • 3 tablespoons milk
  • 3 eggs, yolks and whites separated
  • 34 cup butter
  • 34 cup confectioners’ sugar, divided
  • Pinch salt
  • 1 teaspoon vanilla extract
  • To Assemble
  • 1 cup graham cracker crumbs
  • 1 cup tiny marshmallows
  • Chocolate Ganache to top 
  • 1 cup whipped cream
  • Chocolate shavings, to garnish
  1. To make the mousse: In a medium saucepan, melt the unsweetened chocolate over low heat. While it melts, whisk the sugar, milk, and egg yolks in a medium bowl. Once the chocolate is melted, add the sugar/egg mixture. Stir constantly until smooth and thickened, about 7–9 minutes. Remove from heat. Cool completely.
  2. In the bowl of a stand mixer, cream the butter on medium speed until fluffy, then add half of the confectioners’ sugar and beat for 2 more minutes.
  3. Add the cooled chocolate mixture to the butter and beat well; leave in the mixing bowl. 
  4. In a separate mixing bowl, whip the egg whites and salt to stiff peaks. Gradually add in the remaining confectioners’ sugar.
  5. Fold the egg white meringue into the chocolate mixture, then add the vanilla. Place the mixture in the refrigerator to cool for 1 hour or more.
  6. To assemble: Line 8 dessert glasses up in a row in assembly line fashion. Spoon graham crumbs evenly into the bottom of each glass.
  7. Mix the marshmallows into the container of mousse; top the graham crumbs with the mousse. Add a spoonful of ganache to the top of the mousse, then pipe or spoon a dollop of whipped cream to the top of the glass. Garnish with chocolate shavings, if desired.

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