S’mores Chocolate Mousse Bars

Directions

• Line a 9×13 inch baking dish with parchment paper.
• 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.