Directions: |
Directions:Chocolate Mousse:
1. Place chocolate in a large bowl set over double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
2. Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
3. Remove the chocolate from the double boiler and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set.
Marshmallow Crème:
Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are very warm to the touch. about 4 minutes. Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6 - 8 minutes. Add vanilla during the last 10 seconds of mixing.
Graham Cracker Crust:
In mixing bowl, mix together graham cracker crumbs and light brown sugar until well mixed. Using a fork, add in the melted butter until well incorporated.
Assembly:
In small bowls or one big bowl, add graham cracker mixture first, lightly, and evenly pack at bottom. Next, spoon or pipe chocolate mousse on top of graham cracker mixture. Spread out evenly. Last, spoon or pipe marshmallow cream over mousse and spread evenly. If you have a crème brulee torch, lightly toast top of marshmallow cream until golden brown.
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