S’mores Mousse Cake

 

By Makinze Gore, Delish 

 

What could be better than a melty s'more made right over the campfire? Not much and that's why we love turning all of our favorite things into s'mores desserts. This S'mores Mousse Cake is now at the top of our list. This no-bake dessert gets topped with a toasted meringue so now there's no more stressing over setting your marshmallow aflame!

Yields:

10 servings

Prep Time:

0 hours 10 mins

Total Time:

4 hours 45 mins

Ingredients

For the crust

• 1sleeve graham crackers, finely crushed (about 1 ½ cups)
• 1/4 c.granulated sugar
• 5 tbsp.melted butter

For the chocolate mousse 

• 2 tsp.unflavored gelatin
• 2 1/2 tbsp.cold water
• 2 1/4 c.chocolate chips
• 3 c.heavy cream, divided
• 1/2 c.powdered sugar

 

For the meringue

• 3large egg whites
• 1/4 c.granulated sugar
• 1/4 tsp.cream of tartar

Directions

• 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 1/4 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.
• Beat egg white mixture until medium peaks form.
• Unmold cake and top with meringue. Use a kitchen torch to toast meringue.