So okay, s’mores are more of a summer food, but sometimes in the middle of a dreary winter, you want to haul out the marshmallows and pretend you’re camping with this dreamy s’mores mousse. Plus it’s almost Valentine’s Day time and that means loads of pink hearts and adorableness that I can’t resist. Don’t judge me for getting excited about conversation hearts. I mean, the aesthetic alone is killer. So sweet, many pastel.
For the graham cracker crusts on these mini s’mores tarts, I cheated with these Keebler pre-made crusts since I had some on hand that I wanted to use up. But you can snag a crust recipe here or below if you’re going for homemade. It’s super easy.
I’ll have more Valentine’s Day recipes coming up for all you who share my love of this silly, Hallmark holiday. They just make it so damned cute, who can resist?
Want more desserts? I bet so. Find the whole archive here! Oh, and a chocolate archive? Hell yes.
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Ingredients
- 2 egg yolks
- 1/2 cup heavy cream
- 3 oz semi-sweet chocolate (I used sugar free)
- 1/2 tsp instant coffee granules
- 1/2 tsp vanilla extract
- Optional: 1 Tbsp s'mores flavoring (I used sugar free Torani)
- 3 tablespoons unsalted butter, melted
- ¾ cup graham crackers, crushed
- ½ tsp light brown sugar
- 1/2 tsp salt
- Toasted marshmallows
- Chocolate shavings
Instructions
- Combine all of the ingredients in a small bowl and mix. Pack crumbs tightly into your tart pan(s).
- Add egg yolks to a stand mixer with the whisk attachment. On the highest speed, whisk yolks until thickened, about 4 minutes.
- Heat ½ cup heavy cream in a medium saucepan, without bringing it to a boil.
- Add just a splash of the warm milk to the egg mixture and stir gently. Make sure not to add too much or the eggs will scramble.
- Add the egg mixture slowly to the rest of the milk into the pan.
- Cook until thick, about 2 minutes.
- Add in chocolate, vanilla, and coffee granules and stir until melted. Remove from heat and set aside.
- Divide mousse evenly into each graham cracker crust.
- Refrigerate for at least 2 hours before serving.
- When ready to serve, brown some large marshmallows with a flame or kitchen torch and top each tart.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
