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Yields:
10 serving(s)
Prep Time:
10 mins
Total Time:
4 hrs 45 mins
What could be better than a melty s'more made right over the campfire? Not much and that's why we love turning all of our favorite things into s'mores desserts. This S'mores Mousse Cake is now at the top of our list. This no-bake dessert gets topped with a toasted meringue so now there's no more stressing over setting your marshmallow aflame!
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Ingredients
For the crust
- 1
sleeve graham crackers, finely crushed (about 1 ½ cups)
- 1/4 cup
granulated sugar
- 5 Tbsp.
melted butter
For the chocolate mousse
- 2 tsp.
unflavored gelatin
- 2 1/2 Tbsp.
cold water
- 2 1/4 cups
chocolate chips
- 3 cups
heavy cream, divided
- 1/2 cup
powdered sugar
For the meringue
- 3
large egg whites
- 1/4 cup
granulated sugar
- 1/4 tsp.
cream of tartar
Directions
- Step 1Make crust: In a medium bowl, combine crushed graham crackers, sugar, and melted butter and stir until mixture resembles coarse sand. Pat mixture into an even layer in an 8" or 9" springform pan.
- Step 2Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes.
- Step 3Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer, then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
- Step 4In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining 2 cups cream with powdered sugar until stiff peaks form. Stir in about 1/4 cup of whipped cream into melted chocolate mixture. Then gently fold in remaining whipped cream until fully incorporated. Refrigerate until set, 4 hours.
- Step 5Make meringue: Place egg whites, sugar, and cream of tartar in heatproof bowl. Set bowl over a small pot of boiling water to create a double boiler, ensuring bottom of bowl isn’t touching water. Whisk until sugar is completely dissolved and mixture reaches 160°. Remove from heat.
- Step 6Beat egg white mixture until medium peaks form.
- Step 7Unmold cake and top with meringue. Use a kitchen torch to toast meringue.
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