S'mores Cookie Butter Mousse Cups
Makes 4, 4 ounce cups
5 Graham Crackers, crushed
1 cup Heavy Whipping Cream
6 ounces Milk Chocolate -chopped
1/2 cup Whole Milk
6 ounces Cookie Butter
Graham Cracker Sticks
Crush the graham crackers in a food processor or place them in a plastic ziplock bag, let out the air, and roll over them with a rolling pin. Set aside.
Chop the milk chocolate and melt in a double boiler. Once it is melted, heat the milk in the microwave until it is warm. Level 5 for 30 seconds is good, but your microwave may be different. You want the milk hot, but not boiling. Pour the hot milk into the chocolate, stirring constantly until the milk is integrated into the chocolate. It will be soupy. Turn heat off on the stove.
Take 1/4 cup of the whipped cream and set aside. Fold the rest of the whipped cream into the chocolate mix. Let the mix cool slightly, then place it into a pastry bag, and refrigerate it for at least an hour. I did not cut the pastry bag at the bottom. Do that right before we put the chocolate mix into the serving cups. All the mix fit into the bag and then I folded the bag down and used a chip clip to hold it closed. That way it won't leak out. I put it in a big cup and set it in the fridge.
Place the cookie butter in a bowl and add the 1/4 cup of whipped cream you put aside. Mix together thoroughly.
Place some of the crushed graham crackers in the bottom of each cup. Add 1/4th of the cookie butter mix on top of graham crackers into each cup.
Add another layer of crushed graham crackers on top of the cookie butter. Then add a layer of the chocolate mousse. Top the mousse with a scoop of marshmallow cream, and then add some mini marshmallows on the top. Use a lighter or a kitchen torch to toast the marshmallows and the marshmallow cream. Add a graham cracker stick to the cup.
Thanks for joining me today!
Here are some other 4th of July recipes you might enjoy!: