Chocolate Mousse Smore

Two small glass canning jars filled with chocolate mousse and topped with toasted mini marshmallows sit on a picnic bench with two spoons.

Nowadays anything that has a cookie, chocolate, and marshmallow combination seems to get the name smore. So here is a version that uses chocolate mousse layered with cookies and marshmallows.

The recipe includes a basic camp recipe for chocolate mousse, without using eggs. You could skip this part and make the recipe even easier and use a packet of instant pudding instead.

The ginger snap option for the base is a slight twist and offers a unique flavor to the dessert. But any available cookie, wafer, or biscuit will work just as well.

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Two small canning jars are filled with chocolate mousse and topped with browned marshmallows.
Not only are these chocolate mousse smores cute to look at, they are delicious to eat.
Close up shot of two small glass canning jars holding chocolate mousse and topped with browned mini marshmallows.
You can prepare your own homemade mousse or use a packet of chocolate pudding mix.
Two small glass canning jars filled with chocolate mousse and topped with toasted mini marshmallows sit on a picnic bench with two spoons.
You can use traditional graham crackers as the base for this mousse or give it a twist with gingersnaps.

Chocolate Mousse Smore Recipe

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Two small glass canning jars filled with chocolate mousse and topped with toasted mini marshmallows sit on a picnic bench with two spoons.
These days anything that has a cookie, chocolate, and marshmallow combination seems to get the name smore, here is a camp version using chocolate mousse.
Preparation 20 minutes
Cook 15 minutes
Ready in 35 minutes
Servings 6 Servings
CourseDessert
DifficultyExperienced
MethodSimmer
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Ingredients

Chocolate Mousse

  • 2 cups whipping cream (thickened cream)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon white sugar
  • 9 ounces dark chocolate

To Assemble

  • 10 ounces ginger snaps or similar cookie/biscuit, crushed
  • 12 ounces marshmallows

Equipment

  • double boiler
  • 6 jars

Directions

Chocolate Mousse

  • Whip the cream until thick. Add the vanilla and sugar, then continue whipping until well combined and holding peaks.
  • Over a double boiler melt the dark chocolate until smooth. Leave to cool.
  • When the chocolate is cool but still runny pour it into the whipped cream while whisking. Continue to whisk until well combined.

To Assemble

  • In each jar place a layer of the ginger snaps.
  • Top the ginger snaps with the chocolate mousse.
  • Top the chocolate mousse with marshmallows.
    Tip: If you plan to put the lid on the jar adjust levels so this can be done. Alternatively, add the marshmallows just before serving at the eating location.
  • Using a chef torch or camp oven that can broil, quickly brown the top of the marshmallows.
    Tip: Be careful not to heat the whole dessert otherwise the chocolate mousse will melt.

Nutritional Information

Sodium: 338mgCalcium: 122mgVitamin C: 1mgVitamin A: 1184IUSugar: 57gFiber: 6gPotassium: 546mgCholesterol: 91mgCalories: 910kcalTrans Fat: 1gMonounsaturated Fat: 15gPolyunsaturated Fat: 2gSaturated Fat: 30gFat: 52gProtein: 9gCarbohydrates: 106gIron: 8mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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