Frozen Chocolate Mousse S’mores Bars

Happy Valentine’s Day!! If you’re still trying to figure out what to get your Valentine this year, this is the perfect gift. It’s got graham cracker crust velvety chocolate mouse and beautiful light and airy toasted meringue on top. It’s like everyones favorite childhood desert but better!

Graham Cracker Crust

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 6 tbsp. melted butter
• 6 oz chocolate bar

Directions

Preheat oven to 350 degrees

In a small bowl combine the graham cracker crumbs with the sugar and then pour in the melted butter. Mix it all together so it’s all combined. Pour into glass 9×9 baking dish. Bake for about 8-10 minutes. Then chill and set it aside. Once chilled break up the chocolate bar and place through out the pan.

Chocolate Mousse

Ingredients

• 3/4 cup chilled heavy cream, divided
• 4 large egg yolks
• 1/4 cup brewed strong coffee of espresso
• pinch of salt
• 1 tsp. vanilla
• 3 tbsp. granulated sugar divided
• 6 oz. semi sweet chocolate, chopped
• 2 large egg whites

Directions

Beat 1/2 cup of heavy cream in a small bowl until stiff peaks form, cover and place in the fridge.

Combine the egg yolks, espresso, salt, and two tbsp. sugar in a heat proof bowl. Set on a sauce pan with a little simmering water. (Do not let it touch the water) Cook it whisking constantly until it’s lighter in color almost doubled in size and a thermometer reads about 160 degrees. It’s take a minute or two.

Remove from heat and add the chopped chocolate bar and mix until the mixture is completely smooth. Set it aside and let it come to room temperature.

In a large bowl with an electric mixer beat the egg whites until foamy and then add in the remaining 1 tbsp. sugar. Continue beating on high, until stiff peaks form.

Fold in the egg whites into the chocolate mixture in 2-3 additions, then fold in the reserved whipped cream. Mix everything until it is light and blended. Pour over the chilled crust cover and pop into the freezer to set for like 20 minutes while you make the meringue.

Meringue

Ingredients

• 4 egg whites
• 3/4 cup granulated sugar
• 1 1/2 tsp corn starch
• 2 tsp. vanilla

Directions

In a large bowl with an electric mixer, beat the egg whites until foamy. Slowly pour in the sugar. Add in the vanilla and cornstarch. Then continue beating on high until they are stiff and glossy.

Spread over the chocolate mousse. Pop it back into the freezer to set for about 1-2 hours.

Once set and right before serving use a blow torch to toast up the meringue. Once toasted serve right away. Keep it covered in the freezer. Enjoy!