Dark Chocolate S’mores Parfaits
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Dark Chocolate S’mores Parfaits are one of my favorite ways to enjoy all the flavors of a classic s’more without ever lighting a fire. If you’ve followed me for any amount of time, you know s’mores are one of my favorite desserts. I’ll take them any way I can get them, whether that’s around a campfire, baked into a pie, or layered into an easy no-bake dessert like this one.
These parfaits combine rich dark chocolate mousse, fluffy marshmallow cream, and crunchy graham crackers into layers that taste just like a classic s’more. They’re simple enough for a weeknight treat but pretty enough to serve at cookouts, summer parties, holidays, and backyard gatherings.
The best part? No fire pit, no melted chocolate running down your hands, and no waiting for a campfire. Just layer, torch, and enjoy.
Why You’ll Love This Recipe
- All the flavors of a classic s’more in an easy no-bake dessert.
- Rich dark chocolate balances the sweet marshmallow cream.
- Great make-ahead dessert for parties and cookouts.
- Easy to serve in individual dessert glasses.
- Perfect for summer when you don’t want to turn on the oven.
Ingredients Needed To Make Dark Chocolate S’mores Parfaits
Chocolate Mousse
- Dark chocolate, roughly chopped
- Eggs
- Sugar
- Vanilla extract
Marshmallow Cream
- Water
- Sugar
- Toasted marshmallow extract or vanilla extract
- Corn syrup
- Egg whites
- Cream of tartar
For Assembly
- Graham cracker crumbs
- Extra chocolate for garnish
How To Make Dark Chocolate S’mores Parfaits
Make the Chocolate Mousse
- Separate the eggs. Beat the egg whites until stiff peaks form.
- Whisk together the egg yolks, sugar, and vanilla in a separate bowl.
- Melt the chocolate using a double boiler. While still warm, whisk in the yolk mixture until smooth.
- Fold the egg whites into the chocolate mixture until no streaks remain. Set aside.
Make the Marshmallow Cream
- Combine the water, sugar, corn syrup, and extract in a saucepan. Cook until the mixture reaches 240°F.
- Beat the egg whites and cream of tartar until stiff peaks form.
- Slowly drizzle the hot syrup into the egg whites while mixing. Continue beating until thick, glossy, and fluffy.
Assemble the Parfaits
- Add a layer of graham cracker crumbs to the bottom of each glass.
- Top with chocolate mousse and then marshmallow cream.
- Repeat the layers if desired.
- Finish with marshmallow cream and lightly toast the top using a kitchen torch.
- Garnish with shaved dark chocolate before serving.
Tips for the Best Dark Chocolate S’mores Parfaits
- Use a dark chocolate you enjoy eating since it’s the main flavor in the mousse.
- Fold the egg whites gently to keep the mousse light and airy.
- Make sure your bowl stays above the simmering water when melting chocolate.
- Toast the marshmallow topping just before serving for the best presentation.
- Serve in clear glasses to show off the layers.
Storage
Store assembled parfaits covered in the refrigerator for up to 2 days. For the best texture and appearance, torch the marshmallow topping just before serving.
Dark Chocolate S’mores Parfaits
Equipment
- 1 mixing bowl and mixer
- 1 candy thermometer
- 1 saucepan
- 2-4 parfait glasses
- kitchen torch
Ingredients
French Chocolate Mousse
- 5.5 ounces dark chocolate, roughly chopped (plus extra for garnish)
- 4 eggs (divided, room temperature)
- 2 tbsp sugar
- 1 1/2 tsp vanilla extract
Marshmallow Fluff
- 1/2 cup water
- 3/4 cup sugar
- 1 tsp toasted marshmallow extract (can substitute with vanilla)
- 3/4 cup corn syrup
- 4 egg whites
- 1/2 tsp cream of tartar
Parfaits
- 2 cups graham crackers, crushed
Instructions
French Chocolate Mousse
- Separate the egg whites from the egg yolks.
- Beat the egg whites until stiff peaks form. Set aside.
- In a small bowl, whisk together the egg yolks, sugar, and vanilla.
- Melt the chocolate in a double boiler until smooth.
- Whisk the egg yolk mixture into the melted chocolate.
- Fold in one spoonful of the whipped egg whites to loosen the mixture.
- Gently fold in the remaining egg whites until no streaks remain. Set aside.
Marshmallow Fluff
- Add the water, sugar, corn syrup, and extract to a saucepan.
- Cook over medium heat until the mixture reaches 240°F.
- While the syrup cooks, beat the egg whites and cream of tartar until stiff peaks form.
- Slowly pour the hot syrup into the egg whites with the mixer running.
- Continue beating for 8 minutes, or until thick and glossy.
Assemble the Parfaits
- Add a layer of graham cracker crumbs to the bottom of each parfait glass.
- Add a layer of chocolate mousse.
- Top with a layer of marshmallow cream.
- Repeat the layers if desired.
- Finish with marshmallow cream on top.
- Toast the marshmallow topping with a kitchen torch or under the broiler for 30 to 60 seconds.
- Garnish with shaved chocolate and serve.
Notes
- Use room-temperature eggs for the best texture.
- Fold the egg whites gently to keep the mousse light and airy.
- The marshmallow topping can be toasted with a kitchen torch or under the oven broiler.
- This recipe makes 4 large parfaits or 6 smaller servings.
- For a party dessert, layer everything in a 2 to 3-quart trifle dish or an 8×8-inch glass dish.
Commonly Asked Questions
Yes. You can assemble the parfaits up to 24 hours in advance and store them covered in the refrigerator. If you plan to toast the marshmallow topping, wait until just before serving for the best appearance and flavor.
No. The marshmallow cream is delicious even without toasting.
If you don’t have a kitchen torch, place the assembled parfaits under your oven broiler for 30 to 60 seconds and watch them carefully. The marshmallow topping can go from golden brown to burnt very quickly. You can also garnish with mini toasted marshmallows if preferred.
Absolutely. This recipe works beautifully in a 2 to 3-quart trifle dish, a 9-inch deep glass serving bowl, or an 8×8-inch glass baking dish. Layer the graham crackers, chocolate mousse, and marshmallow cream just as you would in individual glasses. Serve with a large spoon for easy scooping.
Look for a dark chocolate between 60% and 75% cacao. It provides a rich chocolate flavor without being overly bitter and balances the sweetness of the marshmallow cream.
