ciao!cooks
Campfire in a
Cup Chocolate
S'more Mousse
Airy mousse and melted chocolate
mimic a favourite fireside snack,
without the flames and sticky fingers.
INGREDIENTS
2/3 cup white sugar
2 large eggs
2 oz Hershey milk chocolate, melted
2 oz Hershey milk chocolate, chopped
1 tsp vanilla bean paste
1/3 cups softened butter
2/3 cup heavy whipping cream
crushed graham crackers
METHOD
1. In a small saucepan, combine
sugar and eggs. Cook over low heat,
stirring constantly until mixture
reaches 160ºF degrees.
2. Remove from heat and stir in
melted chocolate and vanilla,
mixing until smooth.
3. Set aside to cool slightly,
stirring occasionally.
4. Using a hand mixer, cream
butter until fluffy in a small
bowl. Add cooled chocolate
mixture and beat on high
speed for 5 minutes.
5. In another bowl, beat cream
until it forms stiff peaks.
Fold into chocolate mixture.
6. Add crushed graham crackers
to the bottom of three sundae-
style glasses. Add chopped
chocolate, then spoon whipped
chocolate mixture into cups.
Top with more chopped chocolate.
7. Allow to chill for 6 hours or
overnight. Garnish with additional
whipped cream and chocolate.
Yield 3 sundae glasses
KAMI GOERTZ
PARK CAFÉ
Kami Goertz is usually cooking
up some of the city's favourite
breakfasts pond-side at
Assiniboine Park's sun drenched
Park Café. In celebration of this
chocolate issue, we challenged
Goertz to create a couple
creative cocoa-driven treats.
A twist on the campfire classic,
velvety chocolate mousse is
layered atop crushed graham
crackers and chunks of milk
chocolate, and rich hot cocoa
is given a shot of peppery syrup
for a spicy kick.
22
ciao! / apr/may / two thousand twenty