Yield: 4 large or 6 medium servings

Active time: 30 minutes

TOTAL Time: 4 ½ hours

INGREDIENTS

Mousse
4 ounces (113g) 70-75% dark chocolate, chopped fine
½ cup (118ml) evaporated milk
⅓ cup (66g) sugar
Pinch salt
1 ¼ cups (296ml) heavy cream, cold

2 Graham crackers, broken into bits

Marshmallow Creme:
2 tablespoons (15ml) brown rice syrup (or corn syrup)
3 tablespoons (38g) sugar
1 large egg white
1/8 teaspoon cream of tartar
¼ teaspoon vanilla extract

Instructions

Mousse:

Combine sugar, evaporated milk, and salt in a small saucepan. Stirring occasionally, bring to a full boil. Remove from heat. Set aside to cool for 2-3 minutes (but no longer).

Place chopped chocolate in a medium bowl. Pour hot milk mixture over chocolate, then slowly stir with a spoon in small circles until chocolate is melted and mixture becomes smooth and glossy. Set aside to cool for 10 minutes.

Meanwhile, with electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated and no white streaks remain. Spoon into serving bowls and chill for at least 4 hours or overnight.

Marshmallow Creme:

Place syrup, sugar, egg white, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with one inch of simmering water (or use a double boiler if you have one)

Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Cook until an instant-read thermometer registers at 160°F (71°C).

Remove from heat. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 3 minutes. Cover and refrigerate if not using immediately.

To assemble:

Sprinkle crushed Graham crackers over mousse. Dollop marshmallow Creme on top. Using a kitchen torch, toast marshmallow until browned.