Do you often have food recipe block? What am I going to make tonight? If you do, think about the season or holiday that you are in or is about to happen. This thought process can often open up your mind and start the ideas flowing. We are in the summer, so grilling and camping should be pretty top of mind.
What is more summer than s’mores? Outdoors and roasting marshmallows over the camp fire. Well I brought my s’mores inside and turned it into a pie. As I also have been writing about, I am trying to use up the “stuff” in my pantry. It is amazing how much gets accumulated in one’s pantry. It is great to have a well-stocked pantry so that any ingredient you may need for a recipe is right there. The problem is I keep buying things because I think that may need them one today. So I am determined to work my way through the pantry. Which brings me to my graham crackers. The actual genesis for this S’more Mousse Pie was this big bag of graham crackers in my pantry.
Now, the big bag was a great idea when I bought it. I have lost count of how many recipes I have been able to make with just this one bag. Can you say Costco! This pie was a good way to use a good amount of graham crackers. The graham crackers were the only part of the dessert that is baked. To make a good crust, melt butter, combine with the graham crackers, form into your pie dish and bake. Quite simple.
If I do admit, I am not a huge fan of marshmallows. I love cooking them over a campfire. I love to watch them turn brown. Who of you like this too? It is an art to cook them golden brown. It is cheating to let them catch fire and blow out the fire. A slow roast creates a perfect browning. In this recipe, I substituted a whipped cream for the marshmallow so that I got the look of the s’more. I can tell you, no one was asking me for the marshmallow as they ate this dessert. And before I get to the recipe, did I mention the decadent ganache layer I added. I melted chocolate and topped the graham cracker crust with a ganache layer before I added my chocolate mousse. Decadent and I would not have it any other way. My mom was right there with me.
- 2 cups Graham crackers
- 6 ounces butter, melted
- 8 ounces chocolate chips
- 1 tablespoon coffee grounds or espresso
- 1/4 cup milk or cream
- 4 1/2 ounces bittersweet chocolate, finely chopped
- 2 tablespoons (1 ounce) unsalted butter, diced
- 2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
- 1 cup cold heavy cream
- 3 large eggs, separated
- 1 tablespoon sugar
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- Begin by melting the butter and combining with the graham crackers until absorbed.
- Place into a 9" round baking dish. Take a ramekin and press the crust into the bowl
- Place in a 325 degree oven and cook for 8 minutes. Let cool completely.
- Place the chocolate chips, milk and ground coffee in a bowl. Place the bowl on top of a pot of simmering water. Cook until just combined and remove from heat. Pour on top of crust and place in fridge to set for an hour.
- Whip the cream to soft peaks, then refrigerate. Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
- With a spatula, pour the mousse into the pie over the ganache.
- Place the whipping cream and sugar into a bowl and beat until soft peaks are formed.
- Finish assembly by spreading the whipped cream over the chocolate mousse. Serve and enjoy!
Whip cream about to be folded into the chocolate to make the mousse.
The pie and plated S’more Mousse Pie.