Vegan Chocolate Mousse S’mores Pie

It’s national s’mores day! I have a confession. I’m really not a huge traditional s’mores fan. I know, shameful but true. I never seem to get the chocolate melted just right with a good toasted marshmallow (it’s usually still hard on the inside) and my graham crackers are usually stale so all in all, meh. I set out to change this because I really love marshmallows and thought hmmm maybe a pie?

So you’ve probably seen dozens of tofu chocolate mousse recipes online and I used to make them too, but again like s’mores, they always came up short. I think the tofu added a weird edge to the flavor so I thought what could replace tofu? The answer was right in front of me. MARSHMALLOWS! Yes, our puffy vegan friends worked perfectly to create a glossy, delicious mousse with no weird aftertaste. There’s very few ingredients in the mousse but the chocolate you use makes a huge difference. Here’s where your personal preference comes into play. Do you like sweeter chocolate or less sweet? Well, the good news is you can control this by the chocolate you choose to use! The higher cacao content percentage means the chocolate will be more bitter and less sweet. So, if you want a less sweet mousse use a higher percentage dark chocolate like a 72% cacao variety. Remember, the marshmallows are providing the sweetness so I would personally go less sweet with the chocolate. You could potentially use an unsweetened chocolate bar for a really intense chocolate flavor. Since this is the only chocolate component in the mousse, best to go for a really high quality bar versus using chocolate chips.

The mousse is certainly delicious and can be eaten totally on its own, but I felt it needed another layer of chocolate to take the volume up to eleven. This is why I added a layer of ganache at the bottom to further temper the sweetness of the mousse. It’s the perfect foil to that layer. Then, all you need is a store bought graham cracker crust (or you can make your own) and you’re good to go. I finished the pie with some torched marshmallows for that classic s’mores look but you could simply add some grated chocolate to finish it or just add whipped cream.

You do need to chill this pie before serving so plan ahead. It’s not something you can make an hour before wanting to serve it I’m afraid. It’s worth the wait though. Because marshmallows have a high sugar content, it takes a while to set. I actually placed mine in the freezer overnight then placed in the fridge for a few hours before slicing. If you use a store bought crust you can push down the metal edges so it does it look so obvious you didn’t make it yourself. I thought about moving the crust to a regular pie plate but it’s so fragile it would break apart when transferring it so if you’re really concerned about the appearance, make your own crust. There’s tons or recipes online for basic graham cracker crusts.

I used coconut in the mousse and ganache but if you’re allergic or just don’t like coconut, feel free to use another vegan cream and another fat other than coconut oil in the ganache. I love the slight coconut flavor so I wouldn’t change a thing.

Vegan Chocolate Mousse S’mores Pie

Recipe by Kreg

0.0 from 0 votes

Cuisine: Dessert

Servings

10

servings

Prep time

30

minutes

Cooking time

15

minutes

A delicious vegan mousse made with marshmallows and layered in a graham cracker crust.

Ingredients

• Graham Cracker Pie Crust

• 1 store bought crust or make your own

• Vegan Ganache

• Use my vegan fudge recipe here

• Chocolate S’mores Mousse

• 1-10 oz bag vegan marshmallows

• 1-13.5 oz can light coconut milk

• 4 oz chopped bittersweet chocolate

• 1 teaspoon pure vanilla extract

• 1/2 tub (about 1 3/4 cups) whipped vegan cream

Directions

• Make the chocolate ganache fudge layer and pour into the bottom of the prepared graham cracker crust and chill until completely set about an hour.
• In a medium saucepan, combine the marshmallows, coconut milk, and chopped chocolate over low heat and whisk constantly until completely melted. This will take about 15 minutes. Add the vanilla off heat and whisk to combine.
• Transfer to a medium bowl and set over a larger bowl of ice water. Whisk every few minutes until thick and glossy and completely cooled.
• Fold in the whipped cream to the chilled chocolate mixture and mix completely. Pour into the pie on top of the ganache layer and chill until completely set about 2-4 hours or overnight. You can also freeze the pie if preferred.
• Serve with more whipped cream, torched marshmallows and/or grated chocolate on top.

Notes

• The more bittersweet the chocolate is you use, the less sweet the finished pie will be. The marshmallows make it sweeter so if you want a less sweet mousse, use a bittersweet chocolate with a higher cacao content like a 72% dark variety. If you want it sweeter, use a lower content like a 54% chocolate.
  
• You can use a vegan whipped cream from a tub or whip your own. If whipping your own, you’ll need just shy of two cups for the filling and more for topping if desired.
  
• Make sure you serve this pie super cold (even frozen is great) as the mousse will get too soupy at room temperature.

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