While it has been on my “to cook” list for this challenge for some time now, I have finally taken the plunge and transformed everyone’s favourite, the S’more – a gooey marshmallow and delicious chocolate biscuit sandwich, into a cone-shaped creation.
For the obvious reasons, the Royal Selangor Get your Jelly On challenge S’more is a bit of an inside out version of the campfire treat. Built around a smooth chocolate mousse that in addition to being flavoured with dark chocolate has the gentle crunch of Milo and is layered with pieces of broken up choc-malt biscuits. If that’s not enough to entice you perhaps the outside will.
It is the outside that makes the dessert so irresistibly good. With freshly toasted marshmallows and more broken up pieces of choc-malt covered biscuits it screams S’more! So much so the kids, who had to share the dessert, were actually fighting over the marshmallows, literally screaming for more!
I’m not surprised. To be honest, this is my favourite chocolate dessert ever too! And isn’t it cute? Toasting the marshmallows was the most fun! We ended up threading s’more, excuse the pun, on some skewers and flaming them up with my recently acquired kitchen torch. I knew it it would come in handy again!
As we draw near the end of the challenge, I would really like to encourage you to purchase your own Royal Selangor jelly mould, to create this or other scrumptious desserts or plate up some savoury masterpieces – you can do so here. Remember, it’s all for a great cause – proceeds from the sale are donated to the Breast Cancer Welfare Association!
Giveaways – now closed
To win an Olympus VG-110 camera: comment on any of the 30 Royal Selangor Get Your Jelly On challenge posts on my blog – multiple entries allowed. Camera giveaway is open worldwide! Entries close October 30, midnight AEST. Winner(s) will be announced on the blog on October 31.
To win the Cuisinart ice cream maker: enter here.
Makes 1 cone (1 cup)
Chocolate mousse S’mores
The mousse is flavoured with dark chocolate and this should be enough, but for some added texture and a little crunch I added a tablespoon of Milo (chocolate drink granules) to the mousse. I also sprinkled some on the outside, over the bisuit side. Again, you can probably use chocolate Pocky sticks instead of the malted TeeVee snacks I used.
For the quick chocolate mousse:
- 80g dark chocolate, broken into squares (I used Cadbury Old Gold)
- 75ml thickened cream
- 1 egg
- 10g white sugar
- 1 tsp Milo
- 8 choc-malt Tee Vee snack sticks, broken in half
For the outside:
To make the quick chocolate mousse: place chocolate into a microwave-safe bowl and melt chocolate (twice for 20 seconds), set aside to cool. Place egg and sugar into a measuring jug and beat with a hand-held blender’s whisk attachment until pale and fluffy, and roughly doubled in size.
In a separate bowl whip the cream and add Milo. Gently fold the melted chocolate and cream into the egg and sugar, and mix well to combine. Spoon mousse into the mould, layering with choc-malt stiicks. Allow to set in the fridge for 2 hours, before freezing overnight.
To serve: turn the mousse out onto a plate. Decorate half the cone with broken up choc-malt sticks and sprinkle over with a teaspoon of Milo. Stick marshmallow halves to the other side and using a kicthen torch, toast them on the outside. Serve immediately.
Just before toasting…. ↓