S’Mousse Cups are what you get when you cross a S’mores with chocolate mousse. It is a serious win in the flavor and presentation departments! As much as I love chocolate mousse, it lacks texture. So add in the crumbled gluten free graham crackers, the sticky and fluffy marshmallow along with the chocolate shell and you have quite a range of flavors and textures. It is such a fun and adorable dessert for a special occasion or having friends over. You can prep everything ahead of time and assemble it when you are ready to serve too.
About those Chocolate Cups...
The chocolate cups look fancy but they are not difficult to make. It comes down to melting chocolate chips in the microwave and coating the molds. If you don’t want to buy candy molds, no biggie! Just use cupcake liners. Take a look in the pics below at how great they look in those too! Once the chocolate sets in the molds/liners, you just take them out and they are ready to be filled. It only takes them about 5 minutes to set in the freezer or 30 minutes in the fridge. Don’t want the fancy chocolate cup for your S’Mousse? I’m confused, but no problem! You can layer the mousse, marshmallow fluff and graham crackers in a wine or martini glass to make it look extra special.
Super Easy Chocolate Mousse
I played around with several different ways to make this chocolate mousse. My goal was to make it without eggs and it had to be super easy. I have not perfected a dairy free version yet, but it is on my list and you’ll be the first to know when I do;-) To make the mousse, you simply combine the cocoa powder and powdered sugar, then gradually add the cream until you get a smooth chocolatey paste. Then you add the remaining cream and whip it just like you would make whipped cream. It is light, creamy and full of chocolate flavor. Note- although the mousse doesn't have eggs, check the ingredients on the marshmallow fluff/creme and graham crackers if you have an egg allergy. Some brands contain eggs.
Gluten Free Graham Crackers
For this recipe, I used Pamela’s gluten free Honey Graham Crackers. They are fantastic. Great crunch and flavor. I just crushed them and they were good to go. Of course, feel free to use any brand you love! I only make suggestions because I know when I was first navigating the world of gluten free food how hard it was to find products I really enjoyed. It is very expensive to buy allergy friendly food too and it stinks to pay good money for something and not like it:-( I just hope my suggestions help to narrow the field a little for you.
More Tasty Fun with Chocolate
Check out Nutella Creme Filled Chocolates and Fluffernutter Chocolates. They use the same process used in this recipe to make the chocolate cups to make fancy little chocolates like you'd buy for gifting. They are easy enough for kids to make too! Or try my Spiced Chocolate Cheesecake for a new twist on an old favorite.
Ingredients
- 1 cup chocolate chips - any percentage chocolate will work
- 3 cups heavy cream
- ¾ cup powdered sugar
- ½ cup Cocoa or Cacao powder
- 1 cup gluten free graham crackers - I use Pamela's Honey Graham Crackers
- 1 ½ cups marshmallow fluff or creme
Instructions
- In a small microwavable bowl, heat chocolate in 30 second increments until the chocolate becomes shiny and begins to melt. This should take between 1-2 minutes. Stir until all of the chips have melted.
- Spoon 1-2 Tablespoons of chocolate into round molds or cupcake liners. Use the spoon to work the chocolate up the sides and coat it entirely. Try not to put too much chocolate into the mold/liner because you don’t want it to pool at the bottom making a thick layer of chocolate too tough to get a spoon through.
- Let the chocolate chill in the fridge or freezer until they are set. This should take about 5-10 minutes in the freezer, 20-30 minutes in the fridge. Once they are set, remove them from their molds/liners and keep at room temp until ready to serve.
- In a medium sized bowl combine cocoa powder and powdered sugar. Gradually add 1 ½ cups heavy cream until you get a thick batter/paste. Make sure to work out the lumps.
- Add the remaining 1 ½ cups heavy cream using a mixer on low speed. Once all of the cream is combined, turn the mixer to high speed and whip until soft peaks form, just like whipped cream. Store in the fridge until ready to use. I store it in a ziplock bag then cut a corner off to use as a piping bag.
- When you are ready to serve, layer the marshmallow fluff, graham crumbs and chocolate mousse in the cups in any order you would like. Top with a dollop of marshmallow and give it a little color with a kitchen torch if you have one. If not- no worries! It will still be fabulous:-)
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