Ingredients:

  • 1 ½ cups crushed Graham Crackers (120 g)
  • 2 Tbsp Granulated Sugar (25 g)
  • 4 Tbsp Unsalted Butter, melted (56 g)
  • Pinch Fine Sea Salt (1 g)
  • 8 oz High-Quality Dark Chocolate (70% Cacao), chopped (225 g)
  • 1 ½ cups Marshmallow Fluff/Creme, room temperature (180 g)
  • 2 cups Cold Heavy Whipping Cream (480 ml)
  • 1 tsp Pure Vanilla Extract (5 ml)
  • ½ tsp Instant Espresso Powder (Optional) (2 g)
  • ½ cup Mini Marshmallows OR ¾ cup extra Marshmallow Fluff (For topping)

Instructions:

  1. Prepare the Crust: Combine the crushed graham crackers, sugar, melted butter, and salt in a medium bowl until thoroughly moistened.
  2. Press and Chill: Divide the mixture evenly among the 6 serving dishes. Press the crumbs firmly into the bottom of the dish using the back of a spoon. Place in the freezer while preparing the mousse (approx. 10 minutes).
  3. Melt the Chocolate: Gently melt the chopped dark chocolate using a double boiler, stirring until smooth and glossy. Remove the chocolate from the heat and allow it to cool slightly (5-8 minutes) until it is warm to the touch but no longer hot.
  4. Incorporate Fluff: Gently fold the room-temperature marshmallow fluff (and espresso powder, if using) into the slightly cooled melted chocolate until just combined. The mixture will be thick and shiny. Set aside.
  5. Whip the Cream: In a clean bowl, whip the cold heavy cream and vanilla extract using a stand mixer on medium-high speed until medium-soft peaks form. The cream should hold its shape but still be somewhat yielding. Do not over-whip.
  6. Lighten the Chocolate: Add about one-third of the whipped cream into the chocolate mixture and stir vigorously (but quickly) until fully incorporated. This tempers the chocolate and lightens the base texture.
  7. Fold the Mousse: Gently transfer the lightened chocolate mixture into the remaining whipped cream. Using a rubber spatula, fold the chocolate into the cream in broad, sweeping motions, rotating the bowl as you go. Stop immediately once no streaks of white cream remain.
  8. Assemble: Spoon or pipe the mousse mixture over the chilled graham cracker bases, filling the ramekins almost to the rim.
  9. Chill: Cover the dishes loosely with cling film and refrigerate for a minimum of 3 hours, or until the mousse is completely set and firm. (Ideally, chill overnight.)
  10. Torch the Topping: Before serving, top the set mousse generously with mini marshmallows or a layer of marshmallow fluff. Use a kitchen torch to toast the topping until golden brown and slightly smoky. Serve immediately.