Maple Balsamic Olive Wood Smoked Olive Oil Sweet & Smoky Maple Sea Salt

Smoky Maple S'mores Mousse

Name: Smoky Maple S'mores Mousse
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: North American
Ingredients: ½ Cup graham cracker crumbs; 2 Tbsp. Sugar; 4 Tbsp. Olive Wood Smoked Olive Oil; ¼ Cup Maple Balsamic; 3 Egg yolks; ¼ Cup sugar; ¼ Cup chopped dark chocolate; ¾ Cup whipping cream; 3 Egg whites; ¾ Cup sugar; ¼ Tsp. Cream of tartar; 1 Tsp. Vanilla; Sweet &amp; Smoky Maple Sea Salt, to taste

Oct 28, 2025

This twist on classic s'mores flavours makes the most delicious and luxurious mousse! Maple Balsamic accents a rich chocolate cream, sandwiched in between a layer of torched meringue and smoky graham cracker crust with Olive Wood Smoked Olive Oil. It's decadent, unique, and sure to impress!

Smoky Maple S'mores Mousse

Rated 5.0 stars by 2 users

Cuisine

North American

Servings

Prep Time

45 minutes

Cook Time

30 minutes

Author:

Neil Carby

Ingredients

Crust

½ Cup graham cracker crumbs
2 Tbsp. Sugar
4 Tbsp. Olive Wood Smoked Olive Oil

Mousse

¼ Cup Maple Balsamic
3 Egg yolks
¼ Cup sugar
¼ Cup chopped dark chocolate
¾ Cup whipping cream

Meringue

3 Egg whites
¾ Cup sugar
¼ Tsp. Cream of tartar
1 Tsp. Vanilla
Sweet & Smoky Maple Sea Salt, to taste

View Cart (0) Checkout

Directions

Combine the graham cracker crumbs, sugar, and Olive Wood Smoked Olive Oil until the mixture resembles wet sand. Press into the bottom of 4 ramekins, using the back of a spoon or a flat-bottomed glass to pack it down. Refrigerate the ramekins while you make the filling.
In a small saucepan, heat the cream until simmering. Remove from heat and add chocolate and sugar, stirring to melt the chocolate completely.
Preheat the oven to 325°F (165°C). In a mixing bowl, whisk egg yolks until light and fluffy. Slowly drizzle in the Maple Balsamic while whisking continuously.
Slowly pour chocolate mixture into the egg mixture, whisking constantly. Divide into the ramekins and place them in a baking dish. Fill the dish with hot water halfway up the ramekins. Bake for 35 minutes, or until the centre is almost set. Let them cool on a wire rack.
Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 to 4 minutes. Remove from heat and whisk with an electric mixer, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
Spoon a generous amount over the tops of chocolate pots. Use a blowtorch or the grill of your oven to toast the top of the icing. Finish with Sweet & Smoky Maple Sea Salt to taste.