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Nothing invokes nostalgia like chocolate marshmallow s’mores. Who doesn’t remember sitting around the fire, roasting marshmallows and then sandwiching them between a pair of graham crackers and a Hershey’s chocolate bar? It melted on contact to form a deliciously gooey swirl of chocolatey marshmallow contained by two cinnamon sweet crackers. If you are already reaching for your twig, lighter and bag of marshmallows, wait one moment and check out this s’more recipe that you can share with your guests. You can even reserve it for yourself if feeling a little indulgent from the comforts of home. With this rich chocolate mousse s’more trifle, you may never go back to a traditional s’more again!

Components

Strawberries – 1 Basket, sliced
Graham Crackers – 2 or 3 Crackers, crumbled

Chocolate Mousse
1 1/2 cups of Bittersweet chocolate
4 tbsp of Butter
4 Egg yolks, whisked
3 Egg whites
4 tbsp of Sugar
2/3 cup of Heavy cream

Melt chocolate in a large bowl over a pot of simmering water. Add butter and stir until completely melted. Remove from heat and stir in the egg yolks in four parts.

In a stand mixer, add egg whites and sugar. Mix until soft peaks have formed and then fold into the chocolate.

In a stand mixer, whip heavy whipping cream until stiff peaks have formed, but make sure not to over whip. Then fold into the chocolate. Refrigerate for an hour.

Ingredients

Marscapone Cream
1 cup Heavy cream
1 cup Mascarpone cheese
1/2 cup Powdered sugar
1 tsp Vanilla extract

Using a stand mixer, whip all the ingredients together until stiff peaks have formed.

Marshmallow Cream
1 cup of Sugar
4 Egg whites
1/8 tsp of Kosher salt or a pinch
1/2 tsp of Cinnamon

In a small pot combine 3/4 cup of sugar and 1/4 cup of water and stir. Bring sugar water a little above a boil which is 212 F. If you have a candy thermometer you want the sugar water to reach between 230 – 240 F, if not look to make sure that the sugar water reaches a rapid boil but not changing color.

Simultaneously, in a stand mixer whisk egg whites, salt, 1/4 cup of sugar and 1/2 tsp of cinnamon on medium speed until foaming occurs. As the egg whites begin to form soft peaks incorporate sugar water and change speed to fast until stiff peaks form and marshmallow has a glossy finish.

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Assembly in a Glass
Layer of Chocolate Mousse
Layer of Marscapone Cream
Layer of Smashed Graham Crackers
Layer of Marscapone Cream
Layer of Chocolate Mousse
Layer of Sliced Strawberries
Layer of Marshmallow Cream

Refrigerate until ready to serve and then using a blow torch, burn the marshmallow to desired darkness. Enjoy!

To make the windmill name tag, follow these directions:

You will need craft paper, hot glue, hot glue gun, scissors, beads (I used pearls), and stirrer stick.

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Step 1: Cut a 3×3 inch square (it can be any size you want, really!) and fold in half one way creating a crease and then fold again the opposite way – this will create your lines and show you where to make your cuts.

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Step 2: Next, make cuts on each of the folded lines but don’t go all the way to the center – leave a little room.

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Step 3: Take 1 of the points and fold it into the center point (as shown) and glue down with a small dot of hot glue. Continue this same step on each section.

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Step 4: Glue a cute little button, bead or pearl to the center and then glue your stirrer stick to the back – maybe even add a little name tag!

Images via  Whitney Lucas

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