2 cups mini marshmallows
â…” cup milk
6 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract
1â…“ cups heavy cream
4 whole graham crackers
1 large egg, slightly beaten
2 teaspoons sugar
For the mousse: combine the marshmallows, milk and chocolate in a medium saucepan. Cook, stirring constantly, over medium heat until smooth. Off the heat, stir in the vanilla. Pour the mixture into a medium bowl, cover with plastic wrap and refrigerate until slightly thickened but not completely set, about an hour.
With an electric mixer at medium-high speed, beat the cream to soft peaks. Fold the cream into the chocolate mixture until incorporated. Scrape the mixture into a 2-quart dish. Cover with plastic wrap and freeze until firm at least an hour.
For the Sugared Crackers: Heat oven to 350°. Place the graham crackers on a baking sheet, brush tops with egg white and sprinkle with sugar. Bake until the topping is golden brown, about 6 minutes. Let the crackers cool completely, at least 20 minutes, then break into large pieces.
To Assemble: To serve, dip the dish with the frozen mousse into hot water for 30 seconds. Scoop the mousse into individual serving bowls and top with a few pieces of sugared crackers. Serve. (The mousse can be frozen for up to one month; let the frozen mousse sit at room temperature for 30 minutes before serving. The crackers will keep in an airtight container for up to 4 days.)
Michele Tracey, Food Editor