- Cooking Time: 10
- Servings: 15
- Preparation Time: 30
BackstorySweet and decadent! I never had anything like this when I was a kid!
- GRAHAM CRACKER CRUST:
- 1 box (3 sleeves) graham crackers, crushed
- 2 sticks unsalted butter, melted
- 1 TBSP granulated sugar
- CHOCOLATE FILLING:
- 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.
- Serve immediately.
- The chocolate is a little firmer than a mousse consistency so keep chilled until ready to serve and eat right away!
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