=Whoo! What a crazy start to the season. Last week was the premiere of Rachel vs. Guy, and can I just say that we took no time in diving right into the competition. Rachael and Guy picked their teams (Team Guy!!) and we were immediately given the challenge of opening our own dinner theater…which meant we had to serve 100 people and present a 3-minute skit based on the theme of our meal before we presented our dishes. Yikes! Our team decided to go for the “Wild Wild West” theme and I ended our set with a little lip and dip with Johnny Weir. The crowd loved it! They also loved my main dish of skirt steak with polenta and jalapeno (I’ll be sharing that recipe in my next post). For dessert, our team decided to make an unique version of S’mores. And even though we had some trouble with the portion sizes, the audience thought it was delicious. Recipe below:
- 1 bag of mini marshmallows or 2 jars of whipped marshmallow spread.
- 2 cups of chocolate chips
- 1 3/4 cup half and half
- 3 packets of graham crackers. There’s 4 to a box
- ¾ stick of cold unsalted butter cubed
In a food processor blitz the graham crackers into a coarse crumb. Add butter and pulse until thoroughly mixed with the graham crumbs. Remember not to over mix the butter and graham crumb. The friction from the processor blades will melt your butter. Grab a pinch of the crumb between your fingers. It should stick together and hold its form. If it doesn’t, add more butter.
Spread the graham crumbs on a baking sheet or pie tin. Make sure the baking sheet has sides. Once crumbs are evenly distributed on the sheet, pop it in the refrigerator.
In a medium size pot, bring 2 cups of water to a boil, then turn down to a simmer. Place a glass or metal bowl over the pot of simmering water and add your chocolate chips to the bowl. Once the chocolate has melted and is smooth, slowly add your half and half. Now, the cream and chocolate will form a curd. Don’t worry, keep whisking. Once the half and half starts to warm up everything will come together and become smooth and silky again.
Take the crumb out of the refrigerator and pour the chocolate mixture (ganache) over the graham crumb, then smooth it out evenly. Put it back in the refrigerator and let cool for one hour. When chocolate and graham crust are chilled, sprinkle mini marshmallows evenly on top of the chocolate. If using a marshmallow spread, distribute it evenly over the chocolate.
Take a blow torch and go back and forth over the marshmallows, toasting them until golden brown. If they catch fire while you’re torching them, just blow it out. If you don’t have a torch, place under your broiler as close to the heat source as possible. Keep a close eye on them. Once golden brown, pull them out. Cut into squares or circles and dust with some powdered sugar. Garnish with raspberries and blueberries and serve.
For a grown-up s’more, add 1 ounce of Grand Marnier or Frangelico to your chocolate before adding the half and half.
This dessert goes great with a latte. Because a latte contains a lot of milk, you get a milk and cookies by the campfire feeling.
Do you have a unique take on s’mores? Share your recipe below.