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20M Total Time
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12Hr Prep Time
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10 Ingredients
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20 Servings
Nelson Serrano-Bahri
Ingredients & Directions
Directions
Place eggs, milk, brown sugar, vanilla, cocoa, and espresso powder in a blender and blend on high until completely smooth.
Portion into 4 oz jars with lids and place in fridge overnight.
Place raspberries and sugar into a food processor and pulse until all particles are similar in size.
The next day, take the lids off the mousse jars and cover ¾ of the mouth opening with Sh’Mallow marshmallow topping. Lightly torch until the surface of the marshmallow topping is toasted.
Fill in the rest of the jar opening with raspberry sand and place a graham cracker quarter on top. Enjoy!
Ingredients
- 24 hard boiled eggs, peeled
- 2 3/4 cup whole milk
- 1 1/2 cup brown sugar, lightly packed
- 1 Tbs + 1 tsp vanilla paste or extract
- 1 cup + 1 Tbs dutch processed cocoa powder
- 1 1/2 tsp espresso powder
- 3 1/4 cup Sh'Mallow Marshmallow Topping
- 20 graham cracker quarters
- 1/4 cup freeze dried raspberries
- 1/4 cup Turbinado sugar
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.