S’mores Mousse

Ingredients

• 1 can sweetened condensed milk
• 1 cup cold water
• 1 pkg. instant chocolate pudding mix
• 3 – 5 Tbsp cocoa powder, to taste, sifted
• 1 cup heavy cream, whipped to stiff peaks
• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• 1 cup + 2 Tbsp crushed graham crackers
• 2 Tbsp packed light-brown sugar
• 3 Tbsp salted butter, melted

Directions

1. Make the chocolate mousse first. In a large bowl, whisk the sweetened condensed milk with the water, instant chocolate pudding mix, and cocoa powder until smooth and fully combined, about 1 minute. Cover the bowl and chill it for 5 minutes. Take it back out and gently fold in the whipped cream, then place it in the fridge again until you’re ready to build the S’mores Mousse.
2. For the marshmallow creme, put the egg whites, granulated sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set the bowl over a saucepan with a few inches of simmering water, and whisk constantly as the mixture warms. It should feel very warm when touched, about 4 minutes, and should read 160 degrees on a candy thermometer.
3. Lift the bowl off the heat and attach it to a stand mixer fitted with the whisk attachment. Start beating on low, then work your way up to high, continuing until the mixture holds stiff, shiny peaks, about 6 – 8 minutes. Beat in the vanilla for the final 10 seconds.
4. For the graham cracker crust, combine the crushed graham crackers and light-brown sugar in a small bowl. Mix in the melted butter with a fork or clean fingertips until the crumbs are evenly dampened.
5. To assemble, divide the graham cracker mixture among 6 cups, using about 1/4 cup in each one. Press it lightly into a level layer. Add the chocolate mousse on top with a spoon or piping bag, then do the same with the marshmallow creme. Toast the tops with a kitchen torch, and serve right away for the best texture.