Plan of action:
- This recipe has 3 components : graham crumble, chocolate mousse, and marshmallow fluff.
- Start with the crumble, move to the mousse, and finish with the fluff, as thats the order you'll be filling the jar, and you want the crumble to be room temp so the mousse doesn't deflate.
- 6 oz graham crackers (pulsed in a food processor until fine like flour)
- 1 T brown sugar
- 2 T white sugar
- pinch salt
- 3 oz melted butter
- Preheat oven to 325 degrees.
- Mix everyone together, pour over the butter and stir with a fork.
- Put crumble mix on a baking tray (I used a cake pan, it does't really matter, so long as its metal).
- Bake for 5 minutes. Remove from oven and stir with a fork to "clumpify".
- Bake for an additional 5-7 minutes.
- The mixture will appear to be soft, but as it cools it will harden.
- Let cool.
Dark Chocolate Mousse (adapted from Cooks)
- 2 T dutch process cocoa
- 4 T hot water
- 1 T bourbon
- 7 oz 72% chocolate pistoles (I used valrhona, feel free to use any dark chocolate chip)
- 1 T white sugar
- 1 t vanilla
- pinch salt
- 1 1/2 cups of cold cream
- Mix together hot water, bourbon and cocoa powder.
- Bring a pot of water to a simmer. Put chocolate in a metal bowl, place over lightly simmer water and melt.
- Let chocolate cool slightly, but not too cold or it will turn into a block. The key is to keep it melted to it will incorporate to the whipped cream. However you can't add it if it's super hot because your whipped cream will deflate.
- Whip the cream until still peaks with 1 T of white sugar, and the vanilla and salt. Chill your mixing bowl ahead of time for bonus points.
- Mix the chocolate water situation with the melted, slightly cooled water.
- Fold in the chocolate mix into the whipped cream in 3 stages, scraping the bottom of the bowl as you go, use a rubber spatula.
- Place crumble in your favorite jars, mason jars, or rocks glasses.
- Spoon in chocolate mousse. You'll have leftovers, save in the fridge for a few days and snack. Or make more jars, get crazy.
Marshmallow Fluff ( adapted from TheKitchn )
- 1/4 c + 2 T water
- 3/4 c white sugar
- 3/4 light corn syrup
- 4 oz egg whites (from 3-4 eggs)
- 1/2 t cream of tartar
- pinch of salt
- 1 T vanilla
- Grab your candy thermometer. The basic overall procedure for making fluff is making a sweet hot soft ball syrup, and slowly pouring into whipping egg whites, the end result is fluff.
- So syrup time. Mix water, sugar, corn syrup in a pot, and heat to 240 degrees. This will take some time, so do it first and mise the rest of the ingredients later. Usually takes around 15 minutes.
- When the syrup is close, begin to mix the egg whites on medium speed with a whisk attachment. When foamy, add the salt and cream of tartar.
- Once you have your 240 syrup, and soft peak egg whites, stream in the syrup slowly with the speed on medium high. Aim for the side of the bowl, and not the whisk attachment so it incorporates slowly.
- Whip, whip, whip.
- When thick and glossy, add in the vanilla.
- Whip whip, whip until the bottom/sides of the mixing bowl is cool, and the fluff is thick.
- Spoon fluff onto chilled mousse, and flatten with an offset spatula.
- Torch it up! Or don't, wrap and serve later. Can be prepared a day in advance, always "torch to order".
- Eat. Sprinkle on extra crumble if you'd like. That stuff is addictive. You ideally want to scoop a little of each layer while eating so dive that spoon all the way down.