FOOD + ENTERTAINING
Prepare the crust: Prepare the meringue:
In a small bowl, gently mix the gra-
ham 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. 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.
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.
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.
Recipe from Half Baked Harvest, May 2019
SUMMER 2019
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