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Deconstructed S’Mores

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Deconstructed S’mores offers a sophisticated twist on a classic campfire treat by transforming the nostalgic flavors of graham crackers, chocolate, and marshmallows into a layered dessert worthy of a dinner party. This elegant presentation delivers the familiar comfort of s’mores in a new form, served in individual ramekins or glasses for a refined yet playful experience. Each layer is thoughtfully crafted to retain the essence of the original while elevating the textures and flavors.

The base is a buttery graham cracker crust with a subtle kick from cayenne, adding warmth that enhances the richness of the silky chocolate mousse. The mousse itself is made with tempered egg yolks and folded whipped cream, resulting in a decadent, airy texture that melts on the tongue. Unlike the traditional melted chocolate square, this mousse provides depth and creaminess that balance the crunch of the crust below and the sweetness above.

Topping it all off is a marshmallow whipped cream—light, fluffy, and just the right amount of sweetness. Toasted marshmallows are folded in for that signature flavor and nostalgic flair, echoing the golden edges of a fireside roast. Whether served as a romantic dessert or as part of a stylish dinner spread, Deconstructed S’mores brings elegance to a beloved childhood favorite while still honoring its gooey, chocolatey soul.

Ingredients

Graham Cracker Crust

  • 3 Tablespoon unsalted butter
  • 3/4 cup crushed graham crackers
  • 1/2 Tablespoon light brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne

Chocolate Mousse

  • 2 egg yolks
  • 1 cup heavy cream, divided
  • 3 ounces semi-sweet chocolate (I used squares however chocolate chips can be substituted)

Marshmallow Whipped Cream

  • 3/4 cup heavy cream
  • 1 teaspoon sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup marshmallow (Toast Marshmallows Slightly)

Instructions

Graham Cracker Crust

  1. Combine all of the ingredients in a small bowl. Mix until combined and the texture is similar to wet sand. Set aside until ready to assemble.

Chocolate Mousse

  1. Add egg yolks to a stand mixer with the whisk attachment. On the highest speed whisk yolks until they thicken. Takes about 3-4 minutes.
  2. Meanwhile, heat ½ cup heavy cream in a medium saucepan. Do not boil just warm up the cream.
  3. Add a splash of the warm cream to the egg mixture and stir gently. We are shocking the eggs so they do not get too hot and scramble.
  4. Next add the egg mixture with the rest of the cream into the sauce pan.
  5. Cook mixture until thick, 2 minutes.
  6. Add in chocolate and stir until melted and take off of the heat.
  7. Meanwhile, add the remaining ½ cup of heavy cream to the stand mixer with the whisk attachment. Whisk until cream forms soft peaks. Very carefully fold the whipped heavy cream into the chocolate mixture. Place in the refrigerator until ready to assemble S’mores Mousse.

Marshmallow Whipped Cream

  1. Add heavy cream to a stand mixer with the whisk attachment. Whisk until cream forms soft peaks.
  2. Add in sugar and vanilla whisk to combine.
  3. Fold in marshmallows by hand.
  4. Place in the refrigerator until ready to use.

To Assemble

  1. Layer about 1-2 tablespoons (depending on the container you are using) of graham cracker crust in the bottom of your glass or ramekin. Press down.
  2. Divide mousse evenly in each container. Refrigerate for at least two hours to let the mousse set.
  3. When ready to serve top with Marshmallow whipped cream and serve immediately.
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Deconstructed S’Mores

Course: Dessert
Keyword: chocolate, graham cracker, smores
Yield: 6 People

Materials

Graham Cracker Crust

  • 3 tbsp unsalted butter
  • ¾ cup graham cracker crushed
  • ½ tbsp light brown sugar
  • ¼ tsp cinnamon
  • ⅙ tsp cayenne

Chocolate Mousse

  • 2 egg yolks
  • 1 cup heavy cream divided
  • 3 oz semi-sweet chocolate chips or squares

Marshmallow Whipped Cream

  • ¾ cup heavy cream
  • 1 tsp sugar
  • ¼ tsp vanilla extract
  • ½ cup marshmellows lightly toasted

Instructions

Graham Cracker Crust

  • Combine all of the ingredients in a small bowl.
  • Mix until combined and the texture is similar to wet sand
  • Set aside until ready to assemble.

Chocolate Mousse

  • Add egg yolks to a stand mixer with the whisk attachment. On the highest speed whisk yolks until they thicken. Takes about 3-4 minutes.
  • Meanwhile, heat ½ cup heavy cream in a medium saucepan. Do not boil just warm up the cream.
  • Add a splash of the warm cream to the egg mixture and stir gently. We are shocking the eggs so they do not get too hot and scramble.
  • Next add the egg mixture with the rest of the cream into the sauce pan.
  • Cook mixture until thick, 2 minutes.
  • Add in chocolate and stir until melted and take off of the heat.
  • Meanwhile, add the remaining ½ cup of heavy cream to the stand mixer with the whisk attachment. Whisk until cream forms soft peaks. Very carefully fold the whipped heavy cream into the chocolate mixture. Place in the refrigerator until ready to assemble S’mores Mousse.

Marshmallow Whipped Cream

  • Add heavy cream to a stand mixer with the whisk attachment. Whisk until cream forms soft peaks.
  • Add in sugar and vanilla whisk to combine.
  • Fold in marshmallows by hand.
  • Place in the refrigerator until ready to use.

To Assemble

  • Layer about 1-2 tablespoons (depending on the container you are using) of graham cracker crust in the bottom of your glass or ramekin. Press down.
  • Divide mousse evenly in each container. Refrigerate for at least two hours to let the mousse set.
  • When ready to serve top with Marshmallow whipped cream and serve immediately.

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