How to make it
For the Mousse
Place egg yolks, yogurt, stevia into a small sauce pan over medium heat.
Cook for ~3-4 minutes stirring frequently. Add cocoa powder and salt.
Meanwhile, melt down chocolate chips in microwave.
Add chocolate into egg yogurt mixture.
Allow to cool.
Put egg whites into a stand mixer fitted with a whisk attachment and beat until fluffy soft peaks form - approximately 2-3 minutes.
Slowly fold egg white mixture into chocolate mixture.
Pour into 6 mini mason jars or bowls.
Place into fridge and allow to chill for ~3 hours.
For the Fluff
In a heatproof bowl over a double broiler, place egg whites, sugar, vanilla, and salt. Whisk together until homogenous.
Allow the mixture to cook and thicken, whisking continuously until it reaches ~160F (about 8 minutes).
Pour mixture into a stand mixer bowl fitted with a whisk attachment. Beat the mixture on medium for 1 minute. Increase speed to high and beat for ~5-8 minutes until mixture is glossy with picks forming.
To Assemble
Remove mousse from fridge and top each with 1 crushed graham cracker.
Fill remaining portion of the jars with meringue fluff.
Use a blow torch to toast the tops.
Top with a teddy graham and a piece of chocolate.
Enjoy!
What you’ll need
For the Mousse
1 1/3 Cup semi sweet chocolate chips
1 Cup 0% MF Greek yogurt
4 egg yolks
1/2 Cup stevia
1/4 Cup cocoa powder
1/4 tsp sea salt
4 egg whites
For the crumble
6 Graham crackers
For the Marshmallow Fluff
2 egg whites
1/3 Cup + 1 Tbsp sugar
1/2 tsp vanilla
1/4 tsp sea salt
To Assemble
Teddy Grahams
Hershey’s milk chocolate bar
