S’mores say summer. They say lots of other things, too... like gooey, yummy, rich and chocolatey. National S’mores Day is next week and we are taking this opportunity to bring you our version of this classic treat as the Treat of the Week.
For me, the chocolate must be somewhat soft and melty for the s’more to be right. Since this treat won’t be served warm we have softened the chocolate for you in the form of truffle filling. Piped into a graham cracker crust and topped off with a marshmallow meringue, this is a stepped up version of the original. Just to be sure we didn't stray too far, we toasted the marshmallow meringue a bit to give it the taste and color we love.
savour... campfire optional
Before you start:
I like to place mini cupcake pans on a baking sheet to bake. The are sometimes difficult to handle due to their size.
I used the top of an olive oil bottle to make the well in the graham cracker crust after it came out of the oven. They puff up quite a bit.
To melt the chocolate, I like to use a stainless steel bowl, but any heat proof bowl would work.
The marshmallow creme will be very sticky at first. Adding the first third of egg whites and mixing in will make it easier to handle.
I removed the papers for the photos, but you could certainly leave them on to protect the delicate crusts.
- 2 cups crushed graham crackers - fine
- 1/2 cup unsalted butter - melted
- 8 oz semi-sweet chocolate (not chips) - chopped
- 3/4 cup heavy cream
- 1 tablespoon unsalted butter - room temperature
- 1 jar (7oz.) Marshmallow Creme
- 3 egg whites
- 1/8 teaspoon salt
- 1/4 cup granulated sugar
- Preheat oven to 350 degrees.
- Place graham cracker crumbs and melted butter in a bowl. Mix well to wet sand consistency.
- Put cupcake papers in mini cupcake tins.
- Place enough crumb mixture into each paper to form crust (heaping teaspoon).
- Press crumbs firmly into sides and bottom of papers.
- Bake for 10 minutes.
- Soon after removing press the top of a clean bottle into the crusts to make a well.
- Allow them to cool while you make the ganache/truffle filling.
- Begin melting the chocolate in a heat proof bowl over a simmering pot of water.
- When it is nearly melted heat the heavy cream in a small sauce pan.
- Bring cream to a boil.
- Pour cream into center of chocolate and begin stirring from the center outwards to incorporate cream into chocolate.
- Stir until smooth and creamy.
- Add butter in small pieces and stir until melted and incorporated.
- Spoon into crusts to just below the top.
- Allow to cool while you prepare the marshmallow meringue.
- Turn oven up to 400 degrees.
- Put marshmallow into a bowl with enough room to add egg whites.
- Place egg whites and salt in another bowl and mix on high speed until foamy.
- Sprinkle in sugar one tablespoon at a time while mixing until you get glossy stiff peaks.
- Add 1/3 of the egg whites to the marshmallow mixing it in until it is fully incorporated.
- Add another 1/3 of the egg whites to the marshmallow, but this time gently fold it in until it is fully incorporated.
- Repeat folding with the last 1/3 of the egg whites.
- Put the marshmallow meringue in a bag and pipe it onto the filled crusts.
- Bake in 400 degree oven for 5-7 minutes or until browned to your liking.
- Remove and allow to cool completely before serving.