Rocky Road S’mores Dessert Cups
Layers of buttery biscuit crumbs, rich chocolate mousse, Forest Fairies Rocky Road and Chocolate Marshmallow Bars, and golden toasted marshmallows make these individual desserts deliciously indulgent. They can be prepared ahead of time and require no baking—apart from a few seconds under the grill to toast the marshmallows.
- Serves
- approximately 6 (depending on the size of the cups)
- Preparation time
- 30 minutes
- Chilling time
- 2 hours
- Difficulty
- Easy
Recommended serving cups
For the best presentation, use six clear glasses with a capacity of approximately 200–250 ml each. Short tumblers, dessert glasses or small glass jars work particularly well because they allow the different layers to remain visible. If you plan to toast the marshmallows directly on the desserts with a kitchen blowtorch, use heat-resistant glasses or ceramic ramekins.
Ingredients
Biscuit base
- 200 g Tennis biscuits or digestive biscuits
- 75 g butter, melted
Chocolate mousse
- 200 g milk or dark chocolate, finely chopped
- 375 ml whipping cream, divided
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 Forest Fairies Rocky Road Bars, roughly chopped
- 2 Forest Fairies Chocolate Marshmallow Bars, roughly chopped
Topping
- 100 g mini marshmallows
- Reserved pieces of the Forest Fairies bars
- Crushed biscuits, for sprinkling
- Chocolate shavings or melted chocolate, optional
Method
Prepare the biscuit base.
Place the butter in a microwave-safe bowl and heat it in 20-second intervals until completely melted. Alternatively, melt it in a small saucepan over low heat. Set it aside to cool slightly while you crush the biscuits.
Place the biscuits in a food processor and process them into fine crumbs. If you do not have a food processor, put the biscuits into a strong, sealed bag and crush them with a rolling pin.
Reserve two tablespoons of crumbs for decorating. Pour the melted butter over the remaining crumbs and stir until all the crumbs are evenly coated. The mixture should resemble damp sand and hold together when pressed with the back of a spoon.
Make and chill the biscuit bases
Divide the buttery biscuit mixture evenly between six 200–250 ml glasses or dessert cups. This will be approximately two generous tablespoons per cup.
Press the crumbs down gently using the back of a teaspoon. The bases should be compact enough to hold together but do not need to be packed down very firmly.
Place the cups in the refrigerator for 15 minutes while you prepare the mousse. This allows the butter to firm up and helps prevent the bases from mixing into the mousse.
Make the chocolate ganache.
Place the finely chopped chocolate in a heatproof mixing bowl.
Pour 125 ml of the whipping cream into a small saucepan. Warm it over medium-low heat until it is steaming and small bubbles begin appearing around the edge. Do not allow it to boil.
Pour the warm cream over the chopped chocolate and leave it untouched for two minutes. Stir slowly from the centre outwards until the chocolate has completely melted. Add the vanilla and salt and stir until smooth.
Leave the ganache to cool for approximately 10–15 minutes.
The ganache is ready when:
- It looks smooth and glossy.
- The bowl no longer feels warm when touched on the outside.
- It pours slowly from a spoon in a continuous ribbon, similar to thick pouring cream.
- It does not fall from the spoon in a solid lump.
If the ganache is still warm, allow it to cool for a few more minutes. If it has become too thick or sits in a lump, place the bowl over a second bowl of warm water for a few seconds and stir until it becomes pourable again.
Whip and fold in the cream
Pour the remaining 250 ml cold whipping cream into a clean mixing bowl. Beat it with an electric mixer until soft peaks form. To check, lift the beaters out of the cream: a small peak should form and then gently bend over at the tip.
Do not continue beating until the cream becomes stiff, as this will make it more difficult to fold into the chocolate.
Add one-third of the whipped cream to the cooled ganache and stir gently to loosen it. Add the remaining whipped cream and fold it in using a spatula.
Assemble the dessert cups
Keep a few attractive pieces of the chopped Forest Fairies bars aside for the final decoration.
Remove the cups from the refrigerator. Divide half of the chocolate mousse between them. Sprinkle the chopped Rocky Road and Chocolate Marshmallow Bars over the mousse, then cover them with the remaining mousse.
Refrigerate until set
Cover the cups and refrigerate them for at least two hours. The mousse should feel softly set rather than runny when the cup is gently tilted.
Add the finishing touches.
Lightly coat a clean, flat metal baking tray with non-stick cooking spray. Alternatively, add about one teaspoon of neutral cooking oil and spread it into a very thin layer using a paper towel. Divide the mini marshmallows into six small, loose mounds, with one mound for each dessert cup. Leave some space between the six mounds so they do not join together.
Place the tray approximately 10–15 cm below the grill. Watch the marshmallows continuously, as they can toast very quickly. Depending on the grill, this may take between 20 seconds and one minute.
Allow them to stand for about 30 seconds. While they are still warm and flexible, use a lightly greased teaspoon or small metal spatula to lift each marshmallow mound from the foil and place it on top of a dessert cup.
If using a kitchen blowtorch instead, place the marshmallows directly on desserts served in heat-resistant vessels. Hold the flame approximately 10–15 cm away and move it continuously until the marshmallow surfaces are golden brown.
Decorate and serve.
Finish each dessert with the reserved Forest Fairies bar pieces and a sprinkling of biscuit crumbs. Add chocolate shavings or a light drizzle of melted chocolate if desired.
Serve immediately after decorating, while the marshmallows are soft and the mousse remains chilled.
