Easy S’mores Chocolate Mousse

Directions

1. In a large saucepan, combine 1/2 cup heavy cream, chocolate chips, espresso powder, 1/2 teaspoon vanilla and salt. Heat over medium-low until the chocolate is melted, stirring occasionally. Add marshmallows in two batches, stirring until mostly melted before adding more. Remove from the heat; transfer to a large mixing bowl. Cool to room temperature, at least 30 minutes, stirring occasionally.
2. Meanwhile, to make the whipped cream, in a stand mixer fitted with the whisk attachment, beat the remaining 1-1/2 cups heavy cream and the remaining 1/2 teaspoon vanilla on medium speed until stiff peaks form.
3. Gently fold the whipped cream into the chocolate mixture until no streaks remain. Spoon into six dessert cups. Cover; chill at least 2 hours.
4. To make the garnish, place graham cracker segments on a baking sheet. Top each segment with 3 mini marshmallows. Place under a broiler until lightly toasted, 1-2 minutes. Transfer to a plate; use the back of a spoon to gently flatten the marshmallows. Garnish each mousse cup with a graham cracker to serve.