S’mores Mousse Parfaits : S’mores Mousse Parfait Recipe

A Campfire Treat, Without the Fire

I love s’mores. I love them so much. But building a fire just for one is silly. I wanted that taste any night of the week. So I started playing in my kitchen. This recipe is what I found. It’s all the best parts, in a fancy glass.

It feels like a special secret. You get chocolate, marshmallow, and graham cracker in every bite. The mousse is like a cloud. It’s not hard to make at all. I promise. Does your family have a favorite treat they make just for fun?

The Magic of Whipped Cream

Let’s talk about the mousse. It seems fancy. But it’s just two things. Melted chocolate and whipped cream. That’s the fun part. You beat the cream until it gets fluffy. It goes from liquid to a soft pillow. I still laugh at that.

Here’s why this matters. When you fold the chocolate in gently, it stays airy. That’s what makes it a mousse, not pudding. The air you beat in is the magic. Fun fact: Whipping cream is mostly fat. That fat traps tiny air bubbles. That’s how it gets stiff!

My First Kitchen Mess

I remember the first time I made whipped cream. I was young. I used a big bowl and a whisk. My arm got so tired! I thought it would never thicken. Then, all of a sudden, it did. I was so proud. I might have eaten a spoonful right then.

Now I use a mixer. It’s much easier. But the feeling is the same. You take simple things and make them new. That’s the heart of cooking. Have you ever made something that made you really proud?

Building Your Parfait

Now for the fun part. Get your glasses ready. Clear ones are best. You get to see all the layers. Start with a spoon of mousse. Doesn’t that smell amazing? Then add mini marshmallows. They are like little sweet pillows.

Add more mousse. Then the graham cracker crumbs. They give that crunch we love. Here’s why this matters. The order is important. The crumbs stay crunchy on top. If you put them on the bottom, they get soggy. Do you like your s’mores crunchy or gooey?

A Treat for Sharing

These parfaits are perfect for sharing. You can make them ahead. Just pop them in the fridge. They wait patiently for you. They are great for a party. Or a quiet night with a good book. Everyone feels special with their own little glass.

You can also let everyone build their own. Put the mousse, crumbs, and marshmallows in bowls. Let your friends or family layer as they like. It’s a fun activity. And it makes the treat taste even better. Because you made it just for you.

Ingredients:

Ingredient	Amount	Notes
Chocolate chips	1 cup	e.g., Ghirardelli
Whipping cream	1 cup	For the mousse
Vanilla extract	1 teaspoon	For the mousse
Graham cracker crumbs	1 cup	For layering
Mini marshmallows	1 cup	For layering
Chocolate mousse	½ cup	Prepared from above
Marshmallows	As needed	For garnish
Mini chocolate chips	As needed	For garnish
Graham cracker crumbs	As needed	For garnish

My No-Campfire S’mores Mousse Parfaits

Hello, my dear! Come sit at the table. Let’s make a mess together. Today we’re making my S’mores Parfaits. They taste like a summer night by the fire. But we get to make them right here in our cozy kitchen. Doesn’t that sound lovely? I still laugh at that one time I tried to roast a marshmallow on the stove. What a silly, smoky memory that is! This way is much easier, I promise.

We’ll make a magic chocolate mousse. It’s so simple. Then we layer it with crunchy crumbs and soft marshmallows. You get to build your own little glass dessert. It’s like crafting a sweet, edible treasure. Are you ready? Let’s begin.

Step 1: First, we melt the chocolate chips. Use a glass bowl. Microwave them at half power for 30 seconds. Then stir. We do this again until they are all smooth and shiny. Let it cool for five minutes. (My hard-learned tip: Be patient with the half power! Full power burns chocolate so fast. Trust me, I’ve learned.)

Step 2: Now, the whipping cream! Pour it into a big, cold bowl. Beat it on high until it gets fluffy. It should look like a soft, white cloud. Then beat in the vanilla. That smell is pure happiness. Doesn’t that smell amazing?

Step 3: Here’s the fun part. Slowly pour your cooled chocolate into the fluffy cream. Keep beating it. Watch it turn into a thick, dreamy mousse. It happens like magic. This was my grandson’s favorite job. He loved watching the color change. What’s your favorite kitchen magic trick? Share below!

Step 4: Time to build our parfaits! Line up your glasses. Spoon some mousse into the bottom. Add a layer of mini marshmallows. Then more mousse. Finally, a sprinkle of graham cracker crumbs on top. You can eat it right away. Or chill it for a cooler treat. I like to see the layers, don’t you?

Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Dessert

Three Tasty Twists on Our Parfait

Once you know the basics, you can play! Here are three fun ideas. They make the dessert feel brand new. My book club girls love trying these variations.

Berry Crunch: Add a layer of fresh raspberries. They give a little tart pop. It’s so pretty and fresh.

Peanut Butter Cup: Swirl spoonfuls of peanut butter into the mousse. Use peanut butter cookie crumbs instead of graham crackers. Oh my, it’s so good.

Campfire Toasted: Right before serving, torch the top marshmallows. A quick toast makes them golden. It adds that real campfire taste. Which one would you try first? Comment below!

Serving Your Sweet Masterpiece

These parfaits are stars all on their own. But I love making a moment of it. For a party, serve them in little mason jars. Tie a ribbon around each one. You could add a tiny spoon on the side. A few extra chocolate chips on top look lovely.

What to drink? A cold glass of milk is always perfect. It’s the classic choice. For the grown-ups, a small glass of coffee liqueur on ice pairs beautifully. The coffee taste loves the chocolate. Which would you choose tonight?

Storing Your S’mores Mousse Parfaits

These parfaits are best eaten right away. The graham crumbs stay nice and crunchy. But you can make them ahead.

Store them covered in the fridge for one day. The mousse stays perfect. The crumbs will soften a little, but that’s okay.

I don’t recommend freezing them. The texture of the mousse changes. It becomes a bit grainy when it thaws.

You can batch-cook the mousse itself. Make a big batch and keep it in a bowl. Then assemble your parfaits just before serving.

This matters because it saves you time. You can be a relaxed host. I learned this after a busy birthday party years ago!

Have you ever tried storing it this way? Share below!

Fixing Common Parfait Problems

First, your chocolate might seize. This means it gets lumpy. Just add a tiny splash of warm cream and stir.

Second, your whipped cream won’t peak. Make sure your bowl and cream are very cold. I once used a warm bowl. It took forever to whip!

Third, the layers might mix. Use a spoon to gently spread each layer. Pipe the mousse for more control. This makes your dessert look pretty.

Fixing small issues builds your cooking confidence. You learn that mistakes can be fixed. It also makes the final flavor just right.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use gluten-free graham crackers. Crush them into crumbs just the same.

Q: How far ahead can I make it?
A: Make the mousse one day ahead. Assemble the parfaits a few hours before serving.

Q: What can I use instead of chocolate chips?
A: A chocolate bar chopped small works great. Fun fact: I used baking chocolate during a snowstorm once!

Q: Can I double the recipe?
A: Absolutely. Just use a bigger bowl for whipping the cream.

Q: Any optional tips?
A: Toast your marshmallow garnish with a kitchen torch. It adds that real campfire taste.

Which tip will you try first?

Thanks for Baking With Me

I hope you love making these parfaits. They always bring back happy summer memories for me. I would love to see your creations.

Share a picture of your beautiful layers. You can tag my blog on Pinterest. Let’s build a little community of kitchen friends.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.