I didn’t go camping much as a kid. Okay, to be honest, I didn’t go camping at all. I saw camping as a series of inconveniences and too much of a challenge to prepare for. I thought it was a genetic thing because my parents didn’t seem too excited for camping, but my bother absolutely loves camping.
However, I do love campfires, bonfires, and all other opportunities that permit marshmallow roasting. Oh, how I loved s’mores growing up. It was a staple at any sleep-over party. It was required at any 4th of July barbecue or picnic. S’mores meant school was out and summer was in session.
This s’mores pie is a sophisticated s’more that deems to be eaten with a fork. It includes all the components of a traditional s’more but updated and revamped for the adults. While this pie would work for parties, I think children would prefer making real s’mores. Children tend to like the mess of eating of s’mores and the fun associated with burning marshmallows. If you decide to serve this pie to only those 21+, I say spike the chocolate mousse with a little whiskey.
I used a lot more graham crackers than usual to make the crust. I wanted the crust to be thick and substantial but it is a major component of s’mores. I used the flat bottom of a heavy drinking glass to smooth the bottom and sides of the crust. The bottom of measuring cups works well too. Make sure the crust goes all the way to the top of the pan.
Traditionally, I would make my s’mores with Hershey’s milk chocolate bar. But over the years, I have leaned more and more towards dark chocolate. Because the chocolate mousse would be considerably lightened with whipped cream, I used more twice as much more dark chocolate than milk chocolate. It helps to keep the milky chocolatey flavor without overpowering with the bitter taste often associated with dark chocolate.
It’s best to chop your chocolate into small pieces to allow for easy and even melting. Once the chocolate is smooth and melted, let it cool for a couple of minutes so it does not melt the whipped cream. Add the whipped cream in small batches to chocolate. Doing so will ensure that cream gets thoroughly incorporated.
Pour the chocolate mousse into the prepared graham cracker crust. The mousse shouldn’t reach to the top. Smooth it out with a mini offset spatula. Then add as much mini marshmallows that can comfortably fit in the pie. Pat the marshmallows down into the mousse to make sure they adhere. Let the s’mores pie chill in the fridge for at least 3 hours before slicing and serving.
And then comes my favorite part– use a kitchen torch to toast the marshmallows before serving.
I will be leaving tomorrow for my first food related conference! I will be attending BlogHer Food ’13 in Austin, Texas! Whoooo hoooo! I am very excited. I have never been to Austin, and more importantly, I have never been to a conference for bloggers, food writers, and food photographers. I am eager to meet other people that share the same passions and interests as me. I look forward to making new friends, learning and sharing, and of course, eating.
My boyfriend, Alex, will be joining me. Some people travel and plan to take in all the sights and landmarks. We travel and plan to eat our way through the city, sampling and tasting everything the city has to offer. Austin, here we come!
Yield: 9-inch pie
Graham Cracker Crust:
- 3 cups ground graham crackers (about 22 full cracker sheets)
- 3/4 cup unsalted butter, melted
- 1/2 tsp kosher salt
- 3 gelatin sheets, bloomed
- 3/4 cup whole milk
- 8 oz dark chocolate (72% cacao), finely chopped
- 4 oz milk chocolate, finely chopped
- 2 cups heavy cream, soft peaks, chilled
- 2 1/2 cups mini marshmallows
Graham Cracker Crust:
Preheat oven to 350 degrees F.
Thoroughly combine ground graham crackers, melted butter, and salt in a bowl. Transfer to a 9-inch springform pan. Press in an even layer on bottom and up sides of pan.
Bake for 10 minutes until crust is set and lightly golden. Cool while you prepare chocolate mousse.
Bloom gelatin sheets in a bowl of ice cold water for 3-5 minutes until gelatin has softened. Remove gelatin from bowl and squeeze out excess moisture. Place gelatin in microwave safe bowl with milk.
Heat milk and gelatin in microwave for 30 second intervals until gelatin has dissolved and milk is warm.
In a large bowl melt together dark chocolate and milk chocolate. Either melt chocolate in the microwave at half power in 30-45 second intervals or over a bain-marie. Once chocolate is smooth and melted, let cool for 5 minutes.
Pour warm gelatin milk mixture into chocolate in three intervals. Fold to combine.
In another bowl, whip heavy cream to soft peaks. Add whipped cream to chocolate mixture in three additions. Fold until combined and there are no white streaks left.
Pour into baked and cooled graham cracker crust. Spread with a mini off set spatula to create an even layer.
Sprinkle mini marshmallows over chocolate mousse. Pat marshmallows into mousse, making sure marshmallows adhere.
Let chill in fridge for at least 3 hours before slicing and serving. Use a kitchen torch to toast marshmallows before serving.