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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