FOOD + ENTERTAINING
Prepare the crust :
In a small bowl , gently mix the graham cracker crumbs , melted butter and melted chocolate until moistened . Dump the mixture into the prepared pan and press into an even layer . Transfer to the freezer to harden .
Prepare the mousse :
Place the chopped chocolate in a medium heatproof bowl .
In a medium pot , whisk together the egg yolks , 1 cup cream and sea salt . Set the pot over medium heat and bring the mixture to a simmer . Cook , stirring continuously , until the mixture thickens and easily coats the back of a wooden spoon , 5 minutes . ( It ’ s important whisk constantly to ensure the eggs do not scramble .) Remove from the heat . Strain the milk into the bowl with the chocolate , stirring until the chocolate is melted . Refrigerate until chilled .
With an electric mixer , beat remaining 2 cups heavy cream until stiff peaks form . Stir 1 ⁄ 3 of whipped cream into cooled chocolate mixture , then gently fold in the rest of the whipped cream until no white streaks remain . Spread the mousse in an even layer over the graham cracker crust .
Prepare the meringue :
Bring a large pot of water to simmer . Whisk the egg whites and sugar together in the bowl of a stand mixer . Place the bowl of the stand mixer over the pot of simmering water and cook , stirring often , until the egg whites are very warm to the touch and the sugar has dissolved . Remove the bowl from the heat . Whip the egg whites on high until stiff peaks form , 4 – 6 minutes . Add the cornstarch and vanilla and whip until glossy and combined , about 2 minutes .
Assemble the s ’ mores :
Spread the meringue over the mousse . Chill until set , at least 1 hour or up to 2 days . Cut into bars . This will be a bit messy , so clean your knife after each cut . Using a blowtorch , toast the top of the meringue . Once toasted , the bars should be served immediately .
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