Ingredients
4large egg yolks
¼cupgranulated sugar
⅛tspsalt
2cupsheavy cream,divided
1tsppure vanilla extract
8ozsemi-sweet chocolate bars,finely chopped
1cupgraham cracker crumbs,about 8 graham crackers
4large egg whites
1cupgranulated sugar
½tspcream of tartar
½tsppure vanilla extract
Preparation
Whisk the egg yolks, granulated sugar, and salt together in a heat-proof bowl. Set aside.
Bring ¾ cup of heavy cream to a simmer in a medium saucepan over medium heat. (The remaining heavy cream is used in step 6.) Once simmering, lower the stove’s heat to low.
Whisking the egg yolk mixture constantly, pour in ¼ cup of the warm heavy cream. Whisk together until combined. Now, whisking constantly, pour the egg yolk/cream mixture back into the saucepan. Whisking constantly, cook the mixture for about 3 minutes until smooth and thickened or until it registers 160°F on a candy/oil thermometer.
Remove from heat and stir in the vanilla extract. Set aside.
Melt chopped chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Stir melted chocolate into the egg yolk mixture. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the remaining 1¼ cups of heavy cream on medium-high speed for about 3-4 minutes until medium peaks form. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate/egg yolk mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate the mousse. Makes 4 cups of chocolate mousse.
Spoon a heaping tablespoon of graham cracker crumbs into the bottom of a 6-ounce (or larger) glass, custard cup, ramekin, parfait glass, bowl, etc. Spoon ⅓ cup of chocolate mousse on top. Spoon another heaping tablespoon of graham cracker crumbs on top, then another ⅓ cup of chocolate mousse. Repeat with 5 remaining parfaits. Each parfait has ⅔ cup of mousse and 2 to 3 tablespoons of graham cracker crumbs.
Chill for at least 3 hours and up to 1 day. If chilling longer than 3 hours, cover each with plastic wrap or aluminum foil.
Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water; do not let it touch the water. Whisk constantly for about 4 minutes until sugar is dissolved and the mixture has thinned out. Remove from heat.
Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for about 5 minutes until stiff glossy peaks form.
Spoon marshmallow cream on top of each chilled mousse cup. If desired, use a large piping tip instead.
Serve immediately or store in the refrigerator, uncovered for 1 to 2 hours. If desired, toast the marshmallow topping with a kitchen torch just before serving. Cover and store leftover mousse cups in the refrigerator for up to 1 day.
