S’mores Tarts

 

 

This last weekend, we had some friends invite us over for a fun game night, and when we asked them what we could bring, we were assigned a kid friendly dessert. While wandering around the food store I saw little graham cracker mini crusts, and decided that s’mores tarts would be yummy and kid friendly; I didn’t want to show up with something too gross and processed, so I decided to make my own chocolate mousse just to make things a little more gourmet.

s'mores tart q

They actually turned out to be super delicious, and all of the adults happily ate them too, so I thought I would share the recipe and maybe thoughts for next time (for my benefit as much as anyone’s so I have the notes later πŸ™‚ )

photo 2 (1)

 

Here’s the mousse recipe I used,

3/4 cups of whipping cream

4 large egg yolks

a pinch of salt

3 tablespoons sugar

Whisk the eggs, sugar, salt, and cream together in a heavy pot, on medium heat. The mixture will thicken like a custard. After thickening, pour the custard into a bowl containing,

1 teaspoon of vanilla
7 ounces dark chocolate chips

Stir until all of the chocolate chips are melted, and the mixture is shinny and cooler.

Whip 1 1/4 cups of whipping cream to stiff peaks, and fold into chocolate mixture. If you just wanted chocolate mousse, you could at this point just refrigerate the mixture until it was nice and cool, and then serve it.

For the s’mores tarts, I scooped the crusts full of the un-refrigerated mousse. Next I took large marshmallows and I cut them in half through the middle, we put them on a plate, and Paul used my heat gun (yes, my crafty one) to toast the tops of the marshmallows, and I then used a spoon to move and place the toasted marshmallow onto the top of the pudding. We toasted the marshmallows off the tarts because we didn’t want to melt the mousse. After placing 4 toasted marshmallows onto the top of the tarts, we then put them in the fridge, and let the mousse set nicely.

s'mores tart q

These were actually soooooo yummy, and about 300 calories each. I loved the dark chocolate flavor, and the texture of the mousse. The toasting of the marshmallows added so much flavor too.

When I make this again, (which I absolutely will!) There may be a few things I change; firstly, I will probably make my own crusts, (I would also toast them so that they add a little more from scratch flavor.) I will also probably experiment with making my own marshmallow, I would like to be able to pipe the top so it was prettier, and fresher tasting. (I wish I had a kitchen torch, but I was happy with how the heat gun worked πŸ™‚ Even with all of the changes I would make next time, I actually would make them exactly like this again in a heartbeat, since they were so good; I am just wanting to start experimenting with more from scratch cooking πŸ™‚

As a completely off topic and aside thought, I thought I would share some things the kids have said lately; the other day Isaac was making himself a sandwich just before basketball practice, and there were only bread ends left, so he made himself what he called a “buttwich” which I thought was pretty funny since he never really thinks to make up words! And then yesterday Emmie had a long conversation with me about how she “borrowed Isaac’s mono-bud because she couldn’t find her ear-buds, and a mono-bud was better than no bud” I don’t know why that hit my funny bone, it just did πŸ™‚ The way they say stuff sometimes, so casually as if it wasn’t weird at all, I just have to giggle to myself.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge