S’mores Recipe
a dark chocolate mousse with wobbly torched meringue surrounded by a moat of coconut ash and koji cream
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Ingredients
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Dark Chocolate Mousse
Wobbly Torched Meringue
Coconut Ash
Koji Cream
Assembly & Garnish
Method
Dark Chocolate Mousse
- 1
Prepare chocolate
Chop the dark chocolate into small, even pieces and place in a heatproof bowl.
- 2
Heat dairy
In a small saucepan combine the whole milk and 1/2 cup of the heavy cream. Heat gently until just below simmer (steam rising, edges bubbling), then remove from heat.
- 3
Temper yolks
In a medium bowl whisk the egg yolks with 2 tablespoons granulated sugar until pale. Slowly whisk about 1/3 of the hot milk mixture into the yolks to temper, then pour the tempered yolks back into the saucepan with the remaining milk. Return to low heat and cook, stirring constantly, until the custard slightly thickens and coats the back of a spoon (do not boil).
- 4
Combine with chocolate
Pour the hot custard over the chopped chocolate. Let sit 1 minute, then whisk until smooth and glossy. Stir in the unsalted butter and salt until incorporated. Let the mixture cool to room temperature, stirring occasionally.
- 5
Whip cream & fold
Whip the remaining 1/2 cup heavy cream to soft peaks. Fold one-third of the whipped cream into the chocolate to loosen, then gently fold in the remainder until evenly combined and light. Spoon or pipe the mousse into individual serving molds or shallow rings, filling to create a central dome suitable for a moat. Chill at least 2 hours (or up to overnight) until set but still wobbly.
Wobbly Torched Meringue
- 6
Set up
Ensure egg whites are room temperature. Have a stand or hand mixer ready with a clean bowl and whisk attachment. Preheat a small kitchen torch.
- 7
Make sugar syrup
In a small saucepan combine 7 tablespoons granulated sugar and 1 teaspoon cold water. Heat over medium-high, swirling occasionally, until syrup reaches 240°F (soft-ball) or until sugar fully dissolves and becomes clear.
- 8
Whip whites
Start beating the egg whites with 1 teaspoon cream of tartar on medium speed until soft peaks form. With the mixer running, carefully and slowly pour the hot sugar syrup in a thin steady stream into the whites. Continue beating until the meringue is glossy, holds stiff peaks but remains slightly billowy and 'wobbly' — it should be stable but not dense. Beat in vanilla extract.
- 9
Apply to mousse
Remove mousse from refrigerator. If using rings or molds, unmold carefully onto serving plates or keep in molds. Pile or pipe the meringue over the mousse dome, creating a high, slightly loose, wobbly covering and leaving a moat area around the base for the coconut ash and koji cream. Smooth or texture with the back of a spoon.
- 10
Torch lightly
Using the kitchen torch, quickly and evenly brown the outside of the meringue to create caramelized peaks but preserve a soft interior. Do not over-torch — you want a browned exterior and a wobbly interior. Set aside while assembling garnishes.
Coconut Ash
- 11
Toast coconut
Preheat oven to 350°F (175°C). Spread desiccated coconut on a baking sheet and toast in the oven, tossing occasionally, until deeply golden brown and fragrant, 6–10 minutes. Watch closely to avoid burning. Remove and let cool.
- 12
Process to ash
In a food processor or spice grinder pulse the toasted coconut with 1 teaspoon neutral oil (to help powder adhere) and 1 teaspoon fine salt until it reaches a fine, powdery, almost ashy texture. Pass through a fine sieve if needed to remove larger flakes. This is your 'coconut ash.'
- 13
Create moat
On each serving plate, spread a thin ring or moat of graham cracker crumbs (see Assembly) where the mousse will sit, then sprinkle or mound the coconut ash around the base of the meringue to form a dramatic dark moat.
Koji Cream
- 14
Prepare cream
In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Fold the whipped cream into the mascarpone along with 2 teaspoons toasted/powdered koji and 1 teaspoon lemon juice until smooth and airy. Taste and adjust sweetness or koji strength to preference.
- 15
Pipe or spoon
Spoon or pipe the koji cream into the moat area around the mousse, mixing slightly with some of the coconut ash for a marbled, earthy look. The cream should sit in the moat without flooding the meringue base.
Assembly & Garnish
- 16
Prepare crumb base
Combine 1 cup graham cracker crumbs with 2 tablespoons melted unsalted butter and press a thin ring of crumbs onto each serving plate where the mousse will sit. This provides texture between mousse and moat.
- 17
Position mousse
Place chilled mousse domes onto the crumb rings. If you set mousse in rings, unmold carefully so the mousse keeps its dome shape and a clear moat area.
- 18
Finish moat & garnish
Arrange the coconut ash around the base of the meringue as described above. Spoon or pipe the koji cream into the moat, leaving some ash visible. Scatter a few extra chocolate shavings on top of the meringue and around the plate. Optionally top with 2–3 mini toasted marshmallows near the edge for a playful s’mores reference.
- 19
Serve
Serve immediately after torching and final assembly so the meringue remains warm-torched on the outside and wobbly inside. If needed, keep chilled and torch just before serving. Makes 6 individual portions.