The s’more is a well loved dessert traditionally made up of three simple ingredients — graham crackers, toasted marshmallows, and melted chocolate bars. This version of the ooey gooey campfire delight is courtesy of Andrea Correale of Elegant Affairs.
In a large mixing bowl, whisk together sweetened condensed milk, water, instant chocolate pudding mix, and cocoa powder until well blended, about 1 minute.
Cover mixture and refrigerate 5 minutes.
Remove from refrigerator and fold in whipped cream. Return to fridge until ready to assemble s'more mousse.
Add egg whites, granulated sugar, and cream of tartar to the heat-proof bowl of an electric mixer.
Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are very warm to the touch, about 4 minutes (mixture should register 160 degrees on a candy thermometer).
Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment.
Beat mixture, beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6–8 minutes.
Add vanilla during the last 10 seconds of mixing.
Crush gram crackers to a fine dust and stir in light brown sugar and melted butter until well incorporated.
Layer marshmallow cream, graham cracker crust, and chocolate mousse into push-up pop or a small tumbler, finishing off with marshmallow cream on top, and garnish with a square of chocolate.