Flourless Chocolate S'mores Recipe

Prepare crumb base

Combine the finely crushed graham crackers, melted butter, optional cocoa powder, and a pinch of sea salt in a bowl until mixture resembles wet sand. Press about 1 to 2 tablespoons of the crumb mixture into the bottom of six 6-oz ramekins or small glasses to form a thin, even base. Chill in refrigerator while you make the mousse.

Finish and torch (optional)

After assembling mousse and marshmallow topping, sprinkle any remaining crumbs around the rim or on top for texture. Use a kitchen torch to lightly brown the marshmallow topping just until golden and slightly blistered. If you don't have a torch, place ramekins under a preheated broiler for 20–40 seconds, watching carefully.

Melt chocolate and butter

Chop the chocolate into small pieces and place in a heatproof bowl with the butter. Set the bowl over a simmering pot of water (double boiler) ensuring the bowl does not touch the water. Stir until chocolate and butter are fully melted and smooth. Remove from heat and let cool slightly (3–5 minutes).

Whip cream

Pour the heavy cream into a chilled mixing bowl and whip to soft peaks. Stir in the vanilla extract. Transfer whipped cream to a separate bowl and set aside.

Beat egg yolks and sugar

In a small bowl, whisk the egg yolks with 2 tablespoons granulated sugar until pale and slightly thickened (about 1–2 minutes). Temper the yolks by whisking in about 1 tablespoon of the warm melted chocolate to raise their temperature, then whisk the yolk mixture back into the remaining melted chocolate until smooth.

Whip egg whites

In a clean, dry bowl, add a pinch of salt to the egg whites and beat until soft peaks form. Gradually add the 2 tablespoons granulated sugar and continue beating until glossy stiff peaks form.

Fold mousse

Fold one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining whipped cream until mostly incorporated. Next, fold in about one-third of the beaten egg whites to loosen the mixture, then carefully fold in the rest until the mousse is uniform and airy. Avoid overfolding to retain volume.

Portion mousse

Spoon or pipe the mousse over the chilled graham cracker bases in the ramekins, filling them to about 3/4 full. Smooth the tops. Chill the assembled ramekins in the refrigerator for at least 2 hours (preferably 3–4 hours) until set.

Make Italian-style meringue

Place 1 tablespoon granulated sugar and the light corn syrup with 2 tablespoons water in a small saucepan. Heat over medium until sugar dissolves and the syrup reaches 240°F (115°C) (soft-ball stage). Meanwhile, start beating the 2 egg whites with cream of tartar on medium speed until foamy. When the syrup reaches 240°F, slowly stream it into the beating egg whites while continuing to whip. Increase speed to high and beat until the meringue is glossy, thick, and cooled to near room temperature (about 5–7 minutes). Add the vanilla extract in the last minute of whipping. If using marshmallow fluff, fold it in now for extra stability and sweetness.

Top the mousse

Spoon or pipe the marshmallow meringue over the chilled chocolate mousse, creating peaks or a smooth layer. Work quickly so the meringue looks fluffy.

Torch or broil

Use a kitchen torch to brown the marshmallow topping evenly until it develops a caramelized crust (about 10–30 seconds per area). If using a broiler, place ramekins on a baking sheet and broil on high for 20–40 seconds, watching closely to avoid burning.