1tsptoasted marshmallow extractcan substitute with vanilla
3/4cupcorn syrup
4egg whites
1/2tspcream of tartar
Parfaits
2cupsGluten Free graham crackers, crushed
Instructions
French Chocolate Mousse
Separate the egg whites from the egg yolks.
Add the egg whites to a mixing bowl and beat them until they form stiff peaks and hold their shape.
In a separate bowl whisk together the egg yolks, sugar, and vanilla.
Create a double boiler. Bring a pot of water to a simmer and place a glass bowl over the top of it, making sure the water never touches the bottom of the bowl.
Add your chocolate and stir until melted.
While the chocolate is hot quickly whisk in the yolk mixture until it is fully incorporated. You want to work fast to prevent the chocolate from seizing up.
Remove the bowl from the double boiler. Add one spoonful of the stiff egg whites into the chocolate mixture and fold it in to loosen up the chocolate mixture.
Using a loop motion, fold in the remaining egg whites.
Because there is no cream in this mousse, you will want to leave it at room temperature. The chocolate will harden up in the refrigerator.
Marshmallow Fluff
Add the water, sugar, corn syrup, and extract to a small saucepan over medium heat. Bring to a simmer.
Allow the mixture to simmer until it reaches 240 degrees. You will want to use a candy thermometer or instant read thermometer for this.
Add the egg whites and the cream of tartar to a mixing bowl. Mix on high until it forms stiff peaks, 3-4 minutes.
Slowly drizzle in the syrup mixture with the mixer running.
Continue to beat the egg whites for another 8 minutes until they are thick and glossy.
Parfaits
Add the crushed graham crackers to the bottom of your parfait glasses.
Add a layer of the French chocolate mousse.
Top the mousse with a layer of marshmallow fluff.
Sprinkle more graham crackers over the top.
Repeat the layers, ending with the marshmallow fluff.
If desired, use a kitchen torch to lightly toast the marshmallow fluff.