Fresh mint is dipped into dark chocolate, which results in super fresh flavours and a beautiful presentation, for an After Dinner Chocolate Mint treat.
Chocolate Mousse S’more
Now days anything that has a cookie, chocolate and marshmallow combination seems to get the name s’more, so here is a version that uses chocolate mousse.
The recipe has included a basic camp recipe for chocolate mousse (no eggs) but you could also bypass and use a instant packet mix for even more ease.
I love the ginger snap option for the base, as it add a slight twist, but any available cookie, waffer, or biscuit will do.
2 cups (500ml) thickened (whipping) cream
1/2 teaspoon vanilla essence
1 tablespoon sugar
250g dark chocolate
500g ginger snaps or similar cookie/biscuit
Whip the cream until thick then add the vanilla and sugar, 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 int the whipped cream and whisk until well combined.
In a serving bowl, jar or similar, place a layer of broken or crushed ginger snaps. Top with the chocolate mouse, then top that with marshmallows.
Using a chef torch or camp oven that can broil, brown the top of the marshmallows. Be careful not to heat the whole dessert otherwise the chocolate mousse will melt. Serve immediately.