for the crust ::
- 9 full size graham crackers (1 sleeve of crackers)
- 2 tbsp of melted coconut oil
- a pinch of salt
for the mousse ::
- 1 1/4 cup of cold heavy whipping cream, divided into 1/4 cup and 1 cup
- 1/2 cup of good dark chocolate, chopped
- 1/2 tsp of instant espresso powder (optional)
- a pinch of salt
- 1 - 2 tsp of powdered sugar (depending on how sweet you want your mousse)
- 1/2 tsp of vanilla
for the topping ::
- marshmallow fluff
- optional toppings - crushed graham crackers or grated chocolate
- Add your graham crackers to a food processor and pulse until broken down into fine crumbs. Add your crumbs to a small mixing bowl and add the 2 tablespoons of melted coconut oil to the crumbs and the pinch of salt, mixing until combined. The crumb should hold when you press together.
- In your serving cups of choice, divide the crust, adding as much or as little as you'd like depending on how thick you want your crust. Press down on the crust so it's tightly packed on the bottom of your serving cup. Place cups in fridge while you prep the mousse.
- In a small stove top pot, add the 1/4 cup of heavy cream, 1/2 cup of chopped dark chocolate, instant espresso powder, and salt. Turn on the stove to a medium heat, and stir the chocolate into the cream until everything is combined and chocolate is fully melted into a chocolate ganache. This should only take a few minutes. Remove from heat and set ganache aside to cool while you whip up your mousse.
- In the bowl of a stand mixer, add your remaining 1 cup of heavy cream, powdered sugar, and vanilla. Whip on high speed until stiff peaks have been achieved. Be careful not to over whip as this may result in split cream.
- Once the ganache has cooled, add a tablespoon at a time of the ganache to the whipped cream, gently folding the chocolate into the cream so as to not deflate the whipped cream.
- Once all of the chocolate has been incorporated into the cream, grab your cups with the crust in them from the fridge, and evenly divide the mousse into the cups.
- If you want to serve right away, top with marshmallow fluff and torch as desired for a softer mousse.
- For a firmer mousse, set the crust topped with the mousse back in the fridge for at least two hours, but overnight is fine as well. Top with marshmallow fluff when ready to serve and torch as desired. Enjoy!