Ingredients
| Hard-boiled eggs, peeled |
24
|
| Whole milk |
2 & 3/4 cup
|
| Brown sugar, lightly packed |
1 & 1/2 cup
|
| Vanilla paste or extract |
1 tablespoon + 1 teaspoon
|
| Dutch processed cocoa powder |
1 cup + 1 tablespoon
|
| Expresso powder |
1 & 1/2 teaspoon
|
| Marshmallow topping |
3 & 1/4 cup
|
| Graham cracker quarters |
20
|
| Freeze-dried raspberries |
1/4 cup
|
| Turbinado sugar |
1/4 cup
|
Directions
- PLACE eggs, milk, brown sugar, vanilla, cocoa, and espresso powder in a blender and BLEND on high until completely smooth.
- PORTION into 4 oz jars with lids and REFRIGERATE overnight.
- PLACE raspberries and sugar into a food processor and PULSE until all particles are similar in size.
- The next day, REMOVE the lids from the mousse jars and COVER ¾ of the opening with marshmallow topping. Lightly TORCH until the marshmallow topping is toasted.
- FILL IN the rest of the jar opening with raspberry sand and PLACE a graham cracker quarter on top. ENJOY!