S'mores Duval Recipe
Torched marshmallow creme, layered atop silky chocolate mousse with a buttery graham cracker crust.
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Ingredients
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Ingredients for S'MORES DUVAL
Method
Directions for S'MORES DUVAL
- 1
Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture firmly into the bottom of a 9-inch pie pan or tart pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.
- 2
Make the Chocolate Mousse
In a saucepan over low heat, melt the semi-sweet chocolate chips until smooth. Remove from heat and let cool slightly. In a separate bowl, whip the heavy cream until soft peaks form. In another bowl, whisk the eggs until frothy. Gradually fold the melted chocolate into the egg mixture, then gently fold in the whipped cream and add the vanilla extract and salt. Pour the mousse into the cooled graham cracker crust and smooth the top. Chill in the refrigerator for at least 1 hour.
- 3
Add the Marshmallow Creme
Once the mousse is set, spread the marshmallow fluff evenly over the top of the chocolate mousse. Use a spatula to smooth it out. For a toasted effect, use a kitchen torch to lightly brown the marshmallow fluff, being careful not to burn it. Alternatively, you can place it under a broiler for a few seconds, watching closely.
- 4
Serve
Slice the S'MORES DUVAL into wedges and serve chilled. Enjoy the layers of chocolate mousse and toasted marshmallow!