If you're craving s'mores but don't feel like building a campfire, these no-bake s'mores cups are the answer. They start with a fluffy chocolate mousse made from a handful of simple ingredients and are topped with a layer of toasted marshmallow fluff for that classic gooey s'mores experience. Add a few graham crackers for scooping, and you've got all the flavors of the nostalgic summer treat in a little cup!
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Why You'll Love This Recipe
- Rich and creamy- Chocolate, heavy cream, and sweetened condensed milk together makes the chocolate mousse base silky and luscious! It's delicious scooped up with a crunchy graham cracker.
- Makes 2 servings- The recipe makes 2 servings as is, but you can cut it in half to make just one s'mores cup or multiply it by 2 for a family, or even by 4 for a dinner party crowd!
- Super easy- You only need 6 ingredients and a hand mixer to make the s'mores cups, plus you don't have to turn on your oven.
If you love s'mores-inspired desserts, try my s'mores cookie skillet and chocolate chip marshmallow cookies too!
Ingredient Notes
Because these s'mores cups are made with super simple ingredients, it's important to make sure they're high quality. I love Ghirardelli chocolate chips, but Trader Joe's chocolate chips are also great (and much more affordable)!
I tested this recipe with both vanilla extract and vanilla bean paste. Both work great, but I ended up going with paste for the final recipe just because I love those little flecks. You can absolutely use extract instead, but make sure it's pure vanilla extract for the best flavor.
A Few Testing Notes
The biggest lesson while testing this recipe was not to beat the heavy cream and sweetened condensed milk together all at the same time. In my first round of testing, I beat them both together at once, and the condensed milk really weighed down the cream and made the mixture almost soupy instead of light and airy. The second time, I mixed it in on low speed after I beat the cream to stiff peaks, and it was much more fluffy. As a result, the mousse had a more stable texture.
I also experimented with different types of chocolate, and I liked the flavor of semi-sweet chocolate chips most. It really adds that Hershey's chocolate-like nostalgia. But this mousse will turn out fabulously (and taste a little more elevated) with bittersweet or dark chocolate chips too!
How to Make the S'mores Cups
Step 1: Make the ganache. Pour the chocolate chips into a small bowl. In a separate bowl, heat half of the heavy cream in the microwave until just bubbling around the edges. Pour the hot cream over the chocolate, let it sit for one minute so the chocolate softens, and then stir everything together until a smooth ganache forms.
Step 2: Make the whipped cream. Beat the remaining heavy cream, vanilla bean paste, and salt on medium-high speed until stiff peaks form. Then mix in the sweetened condensed milk slowly.
Step 3: Fold in the ganache. Pour the chocolate ganache into the cream and gently fold it in.
Step 4: Pour and chill. Pour the mousse into 2 serving cups, cover with plastic wrap, and chill for at least 4 hours.
Step 5: Top with marshmallow fluff. Once the ganache is set, spread some marshmallow fluff over the top. You can toast it with a kitchen torch like I did or leave it as is. Scoop it up with some graham crackers and enjoy!
More No-Bake Recipes to Try
📖 Recipe
No-Bake S'mores Cups
Equipment
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Ingredients
- 56 grams semi-sweet chocolate chips
- 120 grams heavy whipping cream divided evenly
- ½ teaspoon vanilla bean paste
- ½ teaspoon salt
- 4 tablespoons sweetened condensed milk
- 4 tablespoons marshmallow fluff
- Graham cracker crumbs
Instructions
- Pour the chocolate chips into a small heatproof bowl, set aside.56 grams semi-sweet chocolate chips
- Add half of the heavy cream to a separate microwave-safe bowl or small saucepan and heat until steaming and just beginning to bubble around the edges (1 minute in the microwave).120 grams heavy whipping cream
- Pour the hot cream over the chocolate chips and let it sit undisturbed for 1 minute to soften the chocolate. Stir slowly until the mixture is completely smooth and glossy. Set aside.
- Add the remaining heavy cream, vanilla bean paste, and salt to a large mixing bowl. Using an electric mixer, beat on medium-high speed until stiff peaks form.½ teaspoon vanilla bean paste, ½ teaspoon salt
- Reduce the mixer speed to low and beat in the sweetened condensed milk.4 tablespoons sweetened condensed milk
- Using a rubber spatula, gently fold the ganache into the whipped cream until no streaks remain and the mousse is light, fluffy, and evenly combined. Be careful not to overmix, which can deflate the mousse.
- Divide the mousse evenly between two serving glasses. Cover each cup with plastic wrap and refrigerate for at least 4 hours. For the best texture, chill overnight.
- Once the mousse has set, spoon or spread marshmallow fluff over the top of each cup (or just sprinkle with mini marshmallows). You can toast the marshmallow fluff with a kitchen torch until golden brown or leave as is.4 tablespoons marshmallow fluff
- Serve with graham cracker pieces for dipping, scooping, or crumbling on top.Graham cracker crumbs
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