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S’mores chocolate mousse combines fluffy mousse with graham crackers and homemade marshmallow creme. Learn how to make homemade chocolate mousse using this tutorial and whip out your kitchen torch for an unbelievable finish to a fun parfait-style dessert.

s'mores chocolate mousse in a jar with a spoon

Fingers crossed you love s’mores and all the delicious flavors the campfire treat brings. Crackling fire or not, I love serving this nostalgic dessert in many different forms. With desserts like no bake s’mores cake, s’mores brownie cupcakes, s’mores brownie pie, and s’mores chocolate mousse, we can all agree that s’mores-ifying desserts is never going out of style.

National S’mores Day is August 10th, so I’m using this celebration as an excuse to show you how to make real chocolate mousse. We’ll layer the homemade chocolate mousse with graham cracker crumbs and top the whole parfait with homemade marshmallow creme, aka creamy sweet meringue. We’re toasting that marshmallow, too. ♥

If there’s ever been a good excuse to own a kitchen torch (affiliate link, it’s my favorite), s’mores chocolate mousse is it!

toasted marshmallow cream on top of s'mores chocolate mousse

Let’s Make Chocolate Mousse

Have you ever made chocolate mousse before? If not, let me teach you. While the ingredient list is pretty basic, there’s a few steps requiring your attention. Helpful preliminary information: you need 2 cups of heavy cream total. Use some in the beginning, then the rest towards the end.

  1. Whisk: 4 egg yolks, sugar, and a pinch of salt together. We’ll use the leftover egg whites in the marshmallow topping.
  2. Simmer: 3/4 cup heavy cream on the stove.
  3. Temper: While constantly whisking, pour 1/4 cup warm cream into the egg yolks, then pour the egg yolk mixture into the remaining warm cream.
  4. Cook: Until thickened.
  5. Stir: Remove pan from heat, then stir in vanilla extract. Pictured on the left below.
  6. Melt: Melt two 4-ounce semi-sweet chocolate bars until completely smooth. It’s best to use real baking chocolate, such as Baker’s or Ghirardelli. Finely chop each bar, then melt in the microwave in 20 second increments until smooth.
  7. Combine: Whisk the melted chocolate and egg yolk mixture.
  8. Whip: Beat the remaining heavy cream into medium peaks.
  9. Fold: Gently fold the chocolate mixture into the whipped cream.
2 images of egg yolk mixture in saucepan and adding melted chocolate to egg yolk mixture

Whip the heavy cream, pictured below, then fold in the chocolate mixture. This from-scratch chocolate mousse is like a lighter, fluffier, richer tasting chocolate pudding. It’s fantastic plain or you can serve it with whipped cream and fresh berries. The best way to serve it, as you can guess, is with graham crackers and homemade marshmallow. 🙂

2 images of whipped cream and chocolate mousse mixture

How to Make Marshmallow Cream

I’ve taught you how to make homemade marshmallow creme a few times before: Baked Brownie Alaska, S’mores Brownie Cupcakes, and Chocolate Mousse Pie. It’s basically Swiss Meringue, but don’t let the word “meringue” frighten you. This is a simple 4 ingredient mixture cooked on the stovetop, then beaten into stiff peaks. It tastes like marshmallow fluff– but better because it’s homemade.

Whisk egg whites, sugar, and cream of tartar together in a double boiler or heat-proof bowl over a small pot of simmering water. Whisk until sugar has dissolved and mixture has thinned out, about 4 minutes. Remove from heat, add vanilla extract, then whip on high speed for 5-6 minutes until stiff glossy peaks form. Whipping is where the magic happens. The mixture will go from thin liquid to as voluminous as the puffiest cloud in the sky. It’s soft, creamy, sweet, and sticky– all the best parts of marshmallow!

(It’s like Swiss Meringue Buttercream, just without the butter.)

What’s the cream of tartar for? Cream of tartar stabilizes the egg whites and helps the meringue hold its stiff peaks, just like when we make French macarons and chocolate soufflé. It’s an imperative ingredient.

meringue topping in saucepan and in a stand mixer

homemade marshmallow cream on a whisk attachment

Assemble the S’mores Chocolate Mousse

The chocolate mousse must chill for at least 3 hours before serving. The chilling stage creates that cold, creamy, mousse-like texture. Therefore, I recommend layering the mousse into custard cups, ramekins, or little jars with the graham cracker crumbs before chilling. Chill in the refrigerator, then make the marshmallow creme and pipe it on top of each layered mousse cup.

I only use my kitchen torch a few times per year, but when I need it, I’m SO thankful I have it. Heck, you can’t make awesome crème brûlée without it! What a difference this tool makes in the flavor and texture of your desserts. Whip it out and toast the marshmallow topping. You won’t regret it.

s'mores chocolate mousse in a glass cup
a spoonful of s'mores chocolate mousse

Will you just look at this spoonful!!

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s'mores chocolate mousse in a glass cup

S’mores Chocolate Mousse

  • Author: Sally
  • Prep Time: 3 hours, 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours, 55 minutes
  • Yield: six 6-ounce parfaits 1x
  • Category: Dessert
  • Method: Cooking
  • Cuisine: American


This fun parfait-style s’mores dessert combines homemade fluffy chocolate mousse, graham crackers, and homemade marshmallow topping.



Chocolate Mousse

  • 4 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1/8 teaspoon salt
  • 2 cups (480ml) heavy cream, divided
  • 1 teaspoon pure vanilla extract
  • two 4 ounce semi-sweet chocolate bars (226g), finely chopped*
  • 1 cup (100g) graham cracker crumbs (about 8 graham crackers)

Marshmallow Topping

  • 4 large egg whites
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract


  1. Make the mousse: Whisk the egg yolks, granulated sugar, and salt together in a heat-proof bowl. (I use a small glass bowl or liquid measuring cup.) Set aside.
  2. Bring 3/4 cup (180ml) heavy cream to a simmer in a medium saucepan over medium heat. (The remaining heavy cream is used in step 6.) Once simmering, lower the stove’s heat to low.
  3. Temper the egg yolks: Whisking the egg yolk mixture constantly, pour in 1/4 cup of the warm heavy cream. Whisk together until combined. Now, whisking constantly, pour the egg yolk/cream mixture back into the saucepan.  Whisking constantly, cook the mixture until smooth and thickened, about 3 minutes or until it registers 160°F on a candy/oil thermometer. (I usually don’t measure the temperature, but you can if desired.)
  4. Remove from heat and stir in the vanilla extract. Set aside.
  5. Melt chopped chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Stir melted chocolate into the egg yolk mixture. Set aside.
  6. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the remaining 1 and 1/4 cups (300ml) heavy cream on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate/egg yolk mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate the mousse. Makes 4 cups chocolate mousse.
  7. Spoon a heaping Tablespoon of graham cracker crumbs into the bottom of a 6-ounce (or larger) glass, custard cup, ramekin, parfait glass, bowl, etc. Spoon 1/3 cup chocolate mousse on top. Spoon another heaping Tablespoon of graham cracker crumbs on top, then another 1/3 cup of chocolate mousse. Repeat with 5 remaining parfaits. Each parfait has 2/3 cup of mousse and 2-3 Tablespoons of graham cracker crumbs.
  8. Chill for at least 3 hours and up to 1 day. If chilling longer than 3 hours, cover each with plastic wrap or aluminum foil.
  9. Make the marshmallow: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Remove from heat. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff glossy peaks form.
  10. Spoon marshmallow cream on top of each chilled mousse cup. If desired, use a large piping tip instead. I used Ateco round piping tip 808. Serve immediately or store in the refrigerator, uncovered for 1-2 hours. If desired, toast the marshmallow topping with a kitchen torch just before serving.
  11. Cover and store leftover mousse cups in the refrigerator for up to 1 day.


  1. Make Ahead Instructions: You can assemble the mousse cups with the graham cracker crumbs up to 1 day in advance. (Step 8.) The graham cracker crumbs may become soggy after that. You can add the marshmallow topping up to 1-2 hours before serving. For best taste and texture, I recommend toasting the marshmallow cream immediately before serving.
  2. Use any 6 ounce or 8 ounce glasses, parfait glasses, custard cups, ramekin, bowls, etc. Recipe serves about 6 generous portions. Feel free to divide between smaller cups for a higher yield. Recipe can be doubled.
  3. Chocolate: For the best looking and tasting mousse, use two 4 ounce “baking chocolate” bars found in the baking aisle. I prefer Bakers or Ghirardelli brands. You need 2 four ounce bars for this recipe, 8 ounces (226g) total. You can use semi-sweet or bittersweet chocolate. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the proper consistency.

Keywords: smores, chocolate, mousse, custard

spoonful of chocolate mousse and marshmallow cream

Reader Questions and Reviews

  1. Looks so delicious! I love how easy this mousse is – perfect for dinner parties.

  2. You mentioned oil with chocolate in directions but oil isn’t in the ingredient list.

  3. I cannot wait to try this. National S’mores day happens to be how I came about Sally’s Baking Addiction in the first place. It is also my husband’s and my birthdays. When I realized that our b-days were on such a yummy day, I needed to get a fun cupcake recipe for the occasion. Your recipe for s’mores cupcakes sounded the best that I came across—that was over 5 years ago. I’ve been a fan of your blog and many recipes and cook books ever since.
    Here’s to my sweet tooth!

    1. Oh my gosh, Kathy – I LOVE this story!!! Thank you for sharing it with me 🙂 I hope you both have fantastic birthdays and let me know how you like the mousse!

  4. What an awesome dessert to celebrate the last few weeks of summer! Question: Can this be turned into a s’mores chocolate mousse pie? Thinking of using a glass pie dish so you can still see the layer =) and adding some butter to the grahams to make a crust. Would the ratio of any ingredients change?

    1. I like how you think, Angela! I recommend using my favorite graham cracker crust for a 9 inch pie dish:
      Then add the mousse and marshmallow topping!

      1. Would you bake the crust or just put it in the fridege to solidify?

      2. Hi Chris, either will work, but since it’s a no-bake dessert you can just put it in the refrigerator to solidify.

  5. So excited to make this for national S’mores Day. I have one question though. Could you put the meringue between the layers of the Parfait all the way through and not just on top? Would the meringue hold up in there? Thanks for all your recipes. You are one of the few people I trust for a reliable recipe! I love everything you make.

    1. Yes, definitely! I decided to just pile it on top, but you can definitely layer it in and refrigerate the parfaits for 3 hours (for the mousse to set up).

  6. This is absolutely delicious, but it is so rich, they are just too big (not to mention that according to an online calculator I used, this tallies up at over 600 calories per, 300 is much more reasonable for a dessert). I am a dessert person and have a crazy sweet tooth and half of one was all I could manage in one sitting. The next time I make this I will use 4 oz ball jars and just make more servings. They’d make great little pudding cups to stick into lunches for a few days (I know, I know, use within a day, but mine were still fine after 4 days).

  7. Hi Sally! I was just wondering if this meringue/marshmallow recipe would be enough to cover the sides and top of a three layer 9-inch cake? I’m thinking of making a S’more Cake and would love to use this meringue recipe if possible 🙂 Thanks!

    1. Hi Sarah! This amount won’t be quite enough, so I suggest the amounts listed with my No Bake S’mores Cake (6 egg whites, 1 and 1/2 cups granulated sugar, 3/4 teaspoon cream of tartar, 1 teaspoon pure vanilla extract) and following step 7 in that recipe. 🙂

  8. Hi Sally, any idea how long the marshmallow meringue will keep? Thinking about making a double batch and using the second half in a few days for a homemade ice cream mix-in. Thanks!

    1. Hi Emily! Happy to help. So the meringue will break down overtime. Store in the refrigerator for 1 day (max). The sooner you serve or use in this recipe, the better!

  9. Can i use this chocolate mousse recipe for a death by chocolate trifle i want to make? The recipe calls for that, layered with brownies. I dont have a mousse recipe on hand. Would this work for layering in a big trifle dish?

    1. Yes, I don’t see why not! It might take longer than 3 hours in the refrigerator to set because it’s in a larger dish so just plan ahead accordingly!

  10. Hi Sally,
    These look amazing! I wanted to make them for a dinner party, if I prep the mousse and graham crackers the night before, am I still able to use the leftover egg whites for the marshmallow topping? or should they be fresh? Also, is there ANY possible way to assemble the entire dessert in advance the night before? (please say YES lol) Also congrats on the upcoming bundle of joy!! 🙂

    1. Yes, see the recipe notes for the make ahead instructions. You can separate the eggs, cover the whites and place them back in the refrigerator until you are ready to use them the next day. Enjoy!

  11. Made this but only did 1/2 on all of the ingredients because I didn’t have enough heavy whipping cream (quarantine life!). This was fabulous! Perfect. I made 2 large servings for my husband and myself and hid them in the fridge veggie drawer until the kids were in bed hahahaha. Thank you!

  12. I just made this chocolate mousse and it’s absolutely delicious! Can you freeze the chocolate mousse?

    1. Hi Jennifer, you can freeze chocolate mousse but the texture is always a little different after thawing. It’s not quite as light and airy.

  13. This was amazing. The mousse really was fluffy and light, and I’ve never made marshmallow before, but it was so easy and SO good. I used gluten free graham crackers to make the whole dessert GF for a friend and he raved about it as well! Another 5 star recipe from Sally (no surprise there)!

    1. Thanks Karissa! They are from Crate & Barrel. I can’t recall which line they are from, but there are many similar online.

  14. Great recipe, thank you! One serving was a lot for one person because of all the chocolate, so I’ll probably halve the recipe next time. I ended up using only about a quarter of the marshmallow topping, I found this recipe made way too much

  15. Sally,

    I need help. I tried doubling this recipe the first time and the egg yolk mixture never got thick. I tried it again just using the regular amount and it thickened, but when I poured it into my whipped heavy cream, it all just become a liquidy mess. What am I doing wrong?

    1. Hi Emily, I wonder if there was just too much volume in the pan which prevented the ingredients from cooking and thickening properly. If you try it again, use a larger pot OR make 2 separate batches.

      1. she said the second time she just used the regular amount and the same thing happened. just happened with mine, too – everything was fine until i went to mix the whipped cream with the chocolate mixture and now i have a runny mess – nothing like a mousse and no idea how to fix it. probably just wasted a ton of ingredients/money.

  16. I was wondering I making this for Easter, but inside a chocolate shell, do you think that will work and still be good. And do I do the same thing for chilling but just in the egg.

    1. Hi Abby, That sounds like a very impressive Easter dessert! We don’t have much experience working with chocolate shells, but would love to hear how it goes for you if you give it a try!

  17. My niece is getting married October 1st. Her wedding is Fall themed and she chose s’mores in a jar to go along with her cake. I am using this mousse recipe and your marshmallow meringue recipe to make them. Making 72 of them! Thankfully I have the best assistant (my mom). Thanks for all the great recipes!

  18. How would you make the marshmallow topping a chocolate marshmallow topping?

    1. Hi Heather, I’ve never tried it so I’m unsure. I would add a little unsweetened cocoa powder (start with 1-2 Tbsps) when you go to beat the marshmallow topping with the mixer.

  19. HI Sally, I’m a chocolate lover and see you suggested using chocolate baking bars instead of chips (I’m assuming it’s the fats in the chips that stabilize them so they don’t melt into puddles when baking in cookies etc.). I used chips in this recipe because it’s all I had and it kind of worked, but I’m wondering if you would recommend the Guittard baking wafers (if I can’t get their baking bars) as an acceptable chocolate ? Thanks so much:)

    1. Hi Sarah, Thank you for trying this recipe! Yes, Guittard baking wafers are a better choice than chocolate chips. They don’t contain the same stabilizers as chips so they melt evenly – and are delicious!

  20. Can you bake the meringue topping in the oven to get it toasted?? I don’t have a blow torch. but then it might melt the mousse…. what do you reccomend?

    1. Hi Jenny, we don’t recommend baking this. It’s just as delicious untoasted. Enjoy!

  21. Hello again Sally!
    I made this a couple of times now- a great super quick dessert! I fancy adding some nutella to give it a nutty flavour next time. Would that work at all?

    1. Hi Sue, We are happy you enjoy this recipe! We have not tested it with Nutella, and it would take some recipe testing as it would not be an even swap with the chocolate. You can certainly find a different recipe for Nutella mousse and use it instead of the chocolate mousse. Let us know if you try anything

  22. Hi Sally! I noticed that your method for making this chocolate mousse varies from the chocolate mousse in your Dark Chocolate Mousse Cake (one of my absolute favorites!). Is there a difference in the taste or texture between the two chocolate mousses, or is this just a version that uses egg? I’m wondering if it’s worth trying this mousse version in that cake as well. Thanks in advance!

    1. Hi Veronica, the two chocolate mousses are certainly different. This mousse is more traditional, richer, creamier, and definitely silkier. The filling for the mousse cake is really just a shortcut variation. Certainly delicious and you could absolutely use it as the base for these mousse cups!

    1. Hi Heather, we don’t recommend baking this. It’s just as delicious untoasted. Enjoy!

  23. Hi Sally! I was wondering if there is a difference in the taste and texture of this chocolate mousse to your chocolate mousse used in the Dark Chocolate Mousse Cake? I see that the methods and ingredients vary and I love that one so much, so I’m curious if I should try using this version of your mousse in cake layers too! Thanks in advance!

    1. Hi Veronica! This chocolate mousse is certainly a little fluffier (yet richer, too!), and more like a true traditional mousse. You could certainly use this as the filling of the chocolate mousse cake.

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