S’mores Mousse Cake
Rating
This fluffy S'mores Mousse Cake is the most decadent summer dessert EVER.
Ingredients
- FOR THE CRUST
- 1 sleeve graham crackers, finely crushed (about 1 ½ cups)
- ¼ c. granulated sugar
- 5 tbsp. melted butter
- FOR THE CHOCOLATE MOUSSE
- 2 tsp. unflavored gelatin
- 2½ tbsp. cold water
- 2¼ c. chocolate chips
- 3 c. heavy cream, divided
- ½ c. powdered sugar
- FOR THE MERINGUE
- 3 large egg whites
- ¼ c. granulated sugar
- ¼ tsp. cream of tartar
Instructions
- Make crust: In a medium bowl, combine crushed graham crackers, sugar, and melted butter and stir until mixture resembles coarse sand. Pat mixture into an even layer in an 8" or 9" springform pan.
- Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes.
- Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer, then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining 2 cups cream with powdered sugar until stiff peaks form. Stir in about ¼ cup of whipped cream into melted chocolate mixture. Then gently fold in remaining whipped cream until fully incorporated. Refrigerate until set, 4 hours.
- Make meringue: Place egg whites, sugar, and cream of tartar in heatproof bowl. Set bowl over a small pot of boiling water to create a double boiler, ensuring bottom of bowl isn’t touching water. Whisk until sugar is completely dissolved and mixture reaches 160°. Remove from heat.
- Unmold cake and top with meringue. Use a kitchen torch to toast meringue.Beat egg white mixture until medium peaks form.
