JIM HAGY / CHEF'S MARKET
Chef's Market's S'mores Chocolate Mousse
(Yield: 4-6 servings, or 8-12 small glass shots )
Chocolate Mousse Ingredients:
7 ounces quality chocolate, coarsely chopped
1/2 tablespoon dark rum, brandy or liquor of your choice (optional)
1 cup heavy whipping cream
1 teaspoon instant coffee (optional)
Place chocolate in double boiler
Heat until chocolate has melted and is smooth.
Stir in liquor of choice.
Let mixture cool to room temperature.
In a mixer bowl, beat heavy cream until soft peaks form. Gently fold half of the whipped cream into the chocolate mixture until thoroughly combined, then add remaining whipped cream. Mix thoroughly.
Divide into serving stem-less wine glasses and chill the mousse for at least 2 hours.
3 egg whites at room temperature
2 cups of light corn syrup
1/2 tsp salt
1 T powdered gelatin
2 cups sifted powder sugar
1 tablespoon vanilla extract
In a large bowl of an electric mixer, combine egg whites, corn syrup, gelatin and salt.
Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
Reduce your mixer to low speed, add powdered sugar and mix until well blended. Add vanilla extract, mixing just until well blended.
Place crushed graham cracker into the bottom of a stem-less wine glass.
Add 4 ounces of chocolate mousse.
Pipe the marshmallow cream on to the top of the mousse.
Take a creme brulee torch and toast the top of the marshmallow cream, and serve.