If you have visited the Ballerina Farm store, you have likely encountered our famous chocolate mousse. This recipe transforms that same delicate (yet rich) chocolate mousse into a s'more, topped with salty graham cracker crumbs, tart cherries, and burnt meringue. It's an exceptionally delicious dessert, perfect for celebrating a special occasion. We recently served this at our ballet and farm-to-table dinner event, Root to Relevé. If making it for your own event, take this tip from our kitchen: prepare the mousse and macerate the fruit a day in advance to keep things simple day-of.
After pitting the cherries, halve them and place in a medium bowl. Add the sugar, lemon juice, and vanilla and stir to evenly coat the fruit.
Let rest at room temperature for 30 minutes, or in an airtight container overnight in the refrigerator.
Dark Chocolate Mousse
Chop the chocolate and place in a large, heat-proof bowl. Set aside.
In a medium saucepan, warm the cream until steaming (but not simmering). Pour the warm cream over the chocolate and whisk until the chocolate is fully melted.
Continue whisking until the chocolate is still warm, but not hot. Add the egg yolks and salt, then whisk until smooth. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and beat on medium speed until frothy. With the mixture still running, slowly add the sugar. Continue mixing at medium speed until the egg whites reach medium peaks, about 8 minutes.
Working one third at a time, fold the egg whites into the chocolate mixture until no streaks remain. Fold gently, being careful not to knock the air out of the egg whites. Set aside while preparing the meringue, or store in an airtight container in the fridge overnight.
Italian Meringue
Whisk together the sugar and water in a saucepan over medium heat. Bring to a boil, then stop stirring. Continue cooking until the mixture is thick, barely golden, and reads 240 degrees Fahrenheit on an instant-read thermometer.
Meanwhile, add the egg whites and lemon juice to the bowl of a stand mixer fitted with a whisk attachment. Beat for 3 to 4 minutes on medium speed, or until they reach soft peaks.
With the mixer running on medium-low speed, slowly stream the hot sugar into the egg whites. Increase the speed to medium and continue whipping for 3 to 4 minutes, or until the meringue reaches medium peaks.
Assembly
To assemble the s’mores, place a small stainless-steel skillet over high heat for at least 10 minutes.
Meanwhile, divide the mousse onto 8 plates. Top with a spoonful of the macerated cherries, then crush the graham crackers and sprinkle them over the top.
Top each plate with a heaping ¼-cup scoop of meringue. Once the skillet is ripping hot, quickly hold it over each meringue for 10 to 15 seconds until toasted.
Serve immediately.
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Behind the Recipe:
Deep in Ballerina Farm’s pastures, nearly 200 guests attended a Ballet West performance under the vast Kamas sky. Ballerinas swept across the stage, their performance a backdrop to a menu prepared by our chefs in the open air. Root to Relevé honored the artistry of both ballet and agriculture. Rooted in principles of grace, balance, and intentionality, the farm and stage share similar passions.
As the evening came to a close, the final dish was served: a deconstructed s’more, made with our famous dark chocolate mousse, sweet sugared cherries, and burnt meringue. “Our goal was to embrace the summer season,” explains Head Chef Avery Jensen. “S’mores are such a classic summer dessert, but we decided to elevate it. We already had a mousse recipe that we loved, so we started thinking about how we could dress it up to feel special. Cherries are in season locally, and add a really nice tartness and freshness to the mousse. Instead of the typical graham cracker, we used cracked sourdough waffle cones we could no longer sell and crumbled them over the top to reduce waste. The best part is the meringue, though.” In celebration of the farm, each meringue was blistered with a piping-hot branding iron.
As spoons swept through layers of mousse and meringue, plates swirled into a marbled palette of rich browns, maroons, and creams. The night closed with the sounds of clacking spoons and the hum of good conversation. There is much to love about the farm, but best of all is its generosity of spirit. Both the menu and performances took inspiration from its sprawling pastures and plentiful greenhouses, and returned it back to each guest one hundred fold—the gift of a warm evening, knit together with the passion for both people and place.
