Smores Mousse Food

S'MORES CHOCOLATE MOUSSE

Steps:

• Crust: Preheat oven to 350 degrees. On a parchment-lined rimmed baking sheet, arrange eight 3-by-3-inch round ring molds. In a food processor, pulse graham crackers until finely ground. Add flour, salt, butter, and sugar; pulse to combine. Transfer mixture to another rimmed baking sheet and bake 10 minutes. Using a bench scraper or metal spatula, coarsely chop until no large clumps remain. Bake 10 minutes more. Remove and chop again; set aside to cool.
• Meanwhile, melt milk chocolate in a small heatproof bowl set over (not in) a pot of simmering water. Transfer graham cracker mixture to a large bowl. Add melted milk chocolate and stir to combine. Add 1/4 cup to each ring mold and press with a small spoon to pack tightly. Refrigerate until set.
• Mousse Filling: In a small bowl, sprinkle gelatin over 1 tablespoon cold water; let stand until softened, about 5 minutes. Melt semisweet chocolate and butter in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Add gelatin mixture, stirring until dissolved. Remove from heat; add egg yolks and whisk until well combined. Let cool to room temperature.
• In a large bowl, whisk together egg whites and salt until stiff peaks form. Whisk one-third of egg-white mixture into semisweet-chocolate mixture; gently fold in remaining egg-white mixture. Gently fold in whipped cream. Divide mousse evenly among ring molds (about 1/4 cup each). Refrigerate until set, at least 2 hours.
• Meringue Topping: Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form. Add cornstarch and vanilla. Continue whisking until meringue is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
• Transfer meringue to a pastry bag fitted with a 1/2-inch round tip; pipe on top of mousse to fill mold. Using a small offset spatula, smooth meringue to make it flush with top of mold.
• Refrigerate until set, about 1 hour. Let stand at room temperature 5 minutes. To unmold, place ring mold on top of a narrow glass or spice jar; gently pull mold down. If necessary, briefly torch sides of molds with a kitchen torch to loosen (be careful not to overheat). Transfer to a heatproof plate. Repeat process with remaining molds. Use kitchen torch to brown tops of meringues. Serve immediately.

S'MORES CUPS

Steps:

• Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining 1/2 cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed.
• Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve.
• When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top).
• Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker.

NO-BAKE S'MORES MOUSSE JARS

Steps:

• In a large mixing bowl, combine milk and pudding mixes. Mix on low speed for 30 seconds, then on medium speed for 2 minutes. Stir in 2 cups COOL WHIP Whipped Topping. Refrigerate until ready to use. Place one cup of JET-PUFFED Miniature Marshmallows and one cup of COOL WHIP Whipped Topping into microwave safe bowl, and microwave for 30 seconds. Remove from microwave and stir well, adding in the remaining COOL WHIP Whipped Topping.
• If topping your jars in chocolate and graham cracker crumbs, pour approximately four tablespoons of chocolate sauce onto a plate, and dip the opening of your jar into the chocolate sauce, then into the finely crushed graham cracker mixture. Repeat with remaining jars.
• Time to fill your jars: spoon approximately four tablespoons of graham cracker crumbs into the bottom of each 8 oz. jar. Next, spoon a layer of your COOL WHIP Whipped Topping and JET-PUFFED Miniature Marshmallow mixture into each jar, using approximately 1/2 cup for each jar. Next, spoon your pudding into each jar, using approximately 1/2-2/3 cup of pudding into each jar.
• Sprinkle additional graham cracker crumbs on top of pudding layer, followed by an additional scoop of COOL WHIP Whipped Topping and JET-PUFFED Miniature Marshmallow mixture. Sprinkle JET-PUFFED Vanilla MALLOW Bits on top and add a quarter sheet of graham cracker to the top for garnish (if desired, dip the graham cracker into the pudding and sprinkle with JET-PUFFED Vanilla MALLOW Bits). Chill in refrigerator until ready to serve.

SPICY SMOKY S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 by 13-inch baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These are going to serve as your handles to remove the bars from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the foil well with the softened butter.
• In your food processor, grind the graham crackers into a fine meal (you need 2 cups). In a large bowl, combine your crumbs with the sugar, sea salt and melted butter. The mixture should look and feel like wet sand. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Evenly press the remaining crumb mixture into the bottom the foil-lined pan. Pop your crust into the oven and bake until it is golden brown and your kitchen smells of graham crackers, 12 to 15 minutes. Remove the crust from the oven and allow it to cool on a rack or on a dishtowel on your counter.
• Melt the milk chocolate in a saucepan over low heat, stirring continuously until fully melted. Do not turn up the heat to hurry this process, you must keep it on low. Alternately, you can microwave the chocolate on low power, stirring after 2 minutes. Once the chocolate is fully melted, it's time to add the chipotle pepper powder, if using, and stir it in completely.
• Preheat the broiler.
• Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust with a butter knife. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows. Broil the bars 6 inches from the flame until the marshmallows are golden brown, 1 to 2 minutes.
• Refrigerate the bars until the chocolate is hard, 2 hours or so. Grab the ends of the foil liner and lift the bars out of the pan in 1 piece. Move to a cutting board and cut into 24 squares.

CHOCOLATE MOUSSE S'MORES BARS

Steps:

• Line an 8-inch-square baking pan with parchment paper, letting the paper hang over two sides of the pan to act as handles. Spray the parchment with non-stick spray.
• Place 18 marshmallows (about 4 ounces or 2 cups) in a medium bowl and set aside. Place the remaining 8 ounces of marshmallows (about 4 cups) in a large microwave-safe bowl along with the butter. Microwave on high until the marshmallows and butter are completely melted, about 1 minute, stirring halfway through. Stir to combine. Add the graham crackers and rice cereal and quickly stir them into the melted marshmallows. Immediately scrape the mixture into the prepared pan. Spray the bottom of a measuring cup with nonstick spray and use it to press the mixture into an even layer in the pan.
• Place 1 cup heavy cream to a medium microwave-safe bowl. Microwave the cream until it is just starting to steam, about 1 minute. Add the chocolate chips and cocoa powder. Shake the bowl lightly to make sure the chips are completely submerged in the heavy cream. Let stand about 5 minutes. Whisk the heavy cream and chocolate together until smooth. If any chocolate isn't melted you can microwave for 10-second increments until completely melted. It's important to only microwave 10 seconds at a time so the mixture never gets too hot. Once melted set aside to cool slightly.
• Place the remaining 1 cup of heavy cream in the bowl of an electric mixer or a medium bowl and whip with a mixer or whisk until stiff peaks form. Fold the whipped cream into the melted chocolate until you no longer see any streaks of white. Spoon the mousse over the graham cracker base and smooth the top to make an even layer.
• Cut the reserved 18 marshmallows that were set aside in half horizontally. Press 6 marshmallow halves in a row along the bottom border of the pan. Continue adding lines of marshmallows so that you have 6 rows of 6 marshmallows each covering the mousse. Cover with plastic wrap (preferably reusable) and refrigerate for 4 hours or overnight.
• When ready to serve, cut the bars into 6 long strips following the lines of the marshmallows. Then cut the strips in half so that each bar has 3 marshmallow halves on it. If desired, toast the marshmallows with a kitchen torch and serve. The bars can be refrigerated up to 3 days.

FROZEN S'MORES

Steps:

• Preheat the broiler to high.
• Spray a rimmed baking sheet with nonstick cooking spray. Spread the marshmallows on the baking sheet and broil until deep brown, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool.
• In a stand mixer with the paddle attachment, beat the ice cream on medium-low speed until just soft. Add the toasted marshmallows and the chocolate chips and mix on low until just combined. Working quickly, scoop about 3 tablespoons of the ice cream mixture onto half of the graham crackers. Top with the remaining graham crackers and place in the freezer. Freeze until firm, at least 2 hours.

S'MORES MOUSSE SQUARES

Steps:

• Heat oven to 350. Grease rectangular pan, 13x9x2 inches. Mix 2 cups of the cracker crumbs and the butter in medium bowl. Press on bottom of pan.
• Bake 10 minutes.
• Cool completely, about 20 minutes.
• Mix marshmallow creme and 1 cup chocolate topping in large bowl until smooth. Fold in whipped topping and 2 cups of the marshmallows. Spoon filling evenly over cooled crust.
• Sprinkle remaining 1/4 cup cracker crumbs and 1 cup marshmallows over top of dessert. Drizzle remaining 1 cup chocolate topping over top of dessert.
• Spray a piece of aluminum foil with cooking spray. Tightly cover dessert with foil, sprayed side down.
• Refrigerate at least 2 hours or freeze up to 3 days. Cut into squares.