GRAHAM CRACKER CRUST:
1 box (3 sleeves) graham crackers, crushed
2 sticks unsalted butter, melted
1 TBSP granulated sugar
8 large egg yolks
1 1/2 c confectioners sugar, sifted
2 TBSP Grand Marnier (or other cognac or brandy)
2 TBSP white Creme de Cacao
2 TBSP Kahlua
1 tsp pure vanilla extract
1/8 tsp salt
2 sticks (1 c) unsalted butter
2 TBSP dutch processed cocoa powder
12 oz semi sweet chocolate, finely chopped
2 c heavy cream, whipped to soft peaks
MARSHMALLOW FLUFF MERINGUE:
4 large egg whites
pinch of salt
pinch of cream of tartar
1 jar of marshmallow fluff
Preheat oven to 350°F.
Crush crackers in a food processor.
Add the sugar and the melted butter and process until well combined. Press the crumbs into the bottom of a 9-by-13 inch metal baking pan. Bake the crust until it starts to brown, about 10 minutes.
Let cool completely.
With an electric mixer, beat the egg yolks and confectioners sugar together, until they are thick and the color of butter.
Beat in the Grand Marnier, Creme de Cacao, Kahlua, vanilla and salt.
Melt the butter in a medium saucepan over low heat.
Whisk in the cocoa powder until smooth.
Mostly whisk until it is dissolved.
There is a point where the cocoa and butter seem to separate.
Don’t panic, it will come together when you add the rest of your chocolate! Remove the pan from the heat.
Add the semi sweet chocolate and continue to whisk until the chocolate is melted and the mixture is smooth.
Let the mix cool slightly, then add it to the egg mixture.
Mix until combined.
Fold the whipped cream into the chocolate mixture just until combined. Pour the chocolate cream over the graham cracker crust, smoothing it evenly with a spatula.
Cover the pan with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight!
When ready to serve, make the meringue.
With an electric mixer on low speed, beat the egg whites until foamy.
Add the salt and the cream of tartar and continue to beat on medium speed until soft peaks form.
Beat in the vanilla.
Add the marshmallow fluff to the egg whites a little at a time, beating continuously until stiff peaks form.
Cut the S’mores into 15 squares.
Place each on a dessert plate.
Top each with a large dollop (about 1/2 cup) of meringue.
Fire up your kitchen torch and carefully brown the meringue until tips are golden brown.
The chocolate is a little firmer than a mousse consistency so keep chilled until ready to serve and eat right away!
Pairs Well With
Sweet and decadent! I never had anything like this when I was a kid!