Smores in a Jar


S'mores in a Jar

Created date

May 25, 2015
Main ingredient: 
Prep time: 
Total time: 



Chocolate Mocha Mousse

1/4 cup coffee
5 squares unsweetened chocolate
400 mL whipping cream

Toasted Marshmallow Topping

1 cup plus 2 tablespoons corn syrup
1 cup water
3/4 cup sugar
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon vanilla extract 

Graham Cracker Crumb Base 

1 cup crumbled graham crackers
3 tablespoons white sugar
1/4 cup melted butter


In a small, non-stick pot over medium heat, bring coffee to a soft boil. Reduce temperature to low.

Add chocolate, and stir continuously while melting to avoid burning.

In a mixer, whip cream until firm peaks form. Fold chocolate mixture into whipped cream, incorporating gently yet completely.

Cover and refrigerate.

Stir corn syrup, 1 cup water and sugar in medium saucepan over medium-high heat until sugar dissolves.

Attach candy thermometer to side of pan.

Boil syrup without stirring until thermometer registers 238F, occasionally brushing down sides of pan with wet pastry brush.

Scrape topping into glass pie dish. Cover with inverted bowl (plastic wrap will stick).

Let stand at room temperature. If topping hardens, microwave in 10-second intervals, preventing browning.

Marshmallow topping can be made one day ahead.

In a chilled jar or wine glass, fill the bottom 2/3 with mousse. Add 1/4 cup graham crumbs, spread evenly and pack tight.

Top with marshmallow fluff and refrigerate. Repeat for remaining jars.

Take out of refrigerator 1/2 hour before eating. Toast marshmallow top with a blow torch and serve.